Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.
When the sweet potatoes have about 20 minutes left, cook quinoa with broth for 20 minutes.
Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes open and shred the flesh from the skin so that the inside is mashed and easy to scoop out.
For Greek Quinoa Stuffing:
In a large mixing bowl, combine cooked quinoa and the rest of the ingredients for quinoa salad. Set aside.
In a separate small mixing bowl, make the quinoa salad dressing by adding the ingredients for the dressing and whisking them together.
Drizzle the dressing over the salad and then toss everything to combine evenly. Set aside.
For Tzatzaki Sauce:
Combine ingredients for tzatziki sauce in a food processor.
Blend and taste. You may need to add a little more milk to make it loose enough to drizzle.
Stuff the baked sweet potato with the greek quinoa salad and then drizzle with tzatzaki and some chopped fresh dill.