Roasted Sweet Potatoes with Quinoa, Pistachios and Feta Cheese

Ingredients
 4 medium sweet potatoes
 30 ml (2 tablespoons) extra virgin olive oil
 225g Quinoa ( I used a store bought one with dates and pistachio mix)
 ¼ cup chopped fresh flat leaf parsley
 50 g chopped pistachios
 120g crumbled Feta cheese
 Pomegranate seeds
 30 ml (2 tablespoons) honey
 1 tablespoon fresh lemon juice
 Salt and pepper, to taste

Instructions
1. Preheat oven to 180C degrees. Line a baking tray with paper.
2. Scrub sweet potatoes. Cut in halves lengthways. Place on tray cut side up. Drizzle with olive oil. Season with salt. Bake in the oven for an hour or until sweet potatoes are tender.
3. Meanwhile, prepare quinoa mix as per package instruction.
4. When sweet potatoes are done, scoop out centre with a spoon leaving a 1 cm shell. Cut scooped flesh into pieces.
5. Spoon quinoa mixture into sweet potatoes, mounding it slightly. Top with sweet potato pieces, pistachios, feta cheese and flat leaf parsley.
6. Season then drizzle with mixture of honey and lemon juice.