This recipe is “stuffed” with festive flavor. Literally. For a showstopping side that’s easy to make (and even easier to eat), try our whole-grain take on twice-baked sweet potatoes with Organic Tri-Color Quinoa, crispy bacon, and savory rosemary. Link in bio & recipe below for his holiday hero! 🎄🍽️👇 ⁠ ⁠ INGREDIENTS ⁠ 1 cup Lundberg Organic Tri-Color Quinoa ⁠ ¼ cup chopped white onion ⁠ 1 lb. thick-cut bacon ⁠ 1 Tbsp. rosemary ⁠ 6 medium sweet potatoes ⁠ ¼ tsp. salt ⁠ ¼ tsp. fresh ground pepper ⁠ ⁠ PREPARATION ⁠ 1. Cook Lundberg Tri-Color Quinoa Blend according to package instructions. ⁠ 2. Preheat oven to 400°. Spread bacon on two large baking sheets and cook for 12 to 15 minutes until crisp. ⁠ 3. Place sweet potatoes on a baking sheet and cook on the middle rack of the oven for 30 minutes. ⁠ 4. Coarsely chop bacon and mix in a large bowl with onion, quinoa, rosemary, and salt and pepper. ⁠ 5. Remove sweet potatoes from the oven and split each potato in half. Use an oven mitt or fo...