Sweet Potato Quinoa Casserole
This pan is
filled with sweet potatoes and nutrient dense quinoa with some toasted pecans
to add some crunch. This casserole is the perfect way to warm up the winter. So
colorful and festive!
Ingredients
- 1 cup quinoa rinsed
- 1 red pepper diced
- 1 tablespoon minced garlic
- 1 medium yellow onion finely diced
- 1 3/4 cups vegetable broth
- 1 1/2 teaspoons sea salt
- 1 tablespoon fresh thyme chopped
- 1/4 teaspoon cayenne pepper
- 2 eggs beaten (optional)
- 1/2 cup milk of choice
- 6 ounces Gruyere cheese grated or vegan shreds
- 5 cups peeled and diced sweet potatoes
- 1 tablespoon avocado oil or high heat oil of choice, divided
- 1/2 teaspoon fresh ground black pepper
Instructions
First, Preheat
the oven to 400 degrees. Line a baking sheet with parchment paper.
Then, In a
medium bowl, combine sweet potatoes and 1/2 tablespoon of oil.
Season to taste
with salt and pepper. Arrange in a single layer on the prepared baking sheet.
Bake for 12 minutes.
Heat the
rest of the oil over medium heat. Add the onion, red pepper and thyme and cook
for 8 minutes, until the onion is tender.
Add garlic,
quinoa and sweet potatoes and stir for one minute.
Add broth,
salt, black pepper and cayenne pepper. Bring to a boil then reduce the heat to
low.
Cover and
cook on low heat for 25 minutes or until most of the liquid is absorbed. Stir.
Remove from heat and let stand under cover for 5 minutes.
Transfer the
quinoa mixture to an 8 x 8 baking dish. In a small bowl, whisk together the
eggs and milk. Pour on the quinoa. Garnish with cheese.
Bake at 350
degrees for 30 minutes. If desired, grill for two minutes to brown the top.
Happy Cooking Time.
