Savory Sweet Potato and Quinoa Casserole
A unique twist on the classic sweet potato casserole, this savory version combines the earthiness of quinoa with the sweetness of roasted sweet potatoes, making it a healthy, gluten-free, and vegan-friendly dish perfect for holiday gatherings.
Prep time: 15 minutesCook time: 40 minutesServes: 6
Ingredients
2 lbs sweet potatoes
1 cup quinoa
2 cups vegetable broth
1/2 cup chopped walnuts
1/4 cup dried cranberries
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp ground cumin
Salt and pepper to taste
1/4 cup finely chopped fresh parsley
Instructions
1. Preheat oven to 375°F (190°C).
2. Peel and cube the sweet potatoes, then toss them with olive oil, smoked paprika, garlic powder, ground cumin, salt, and pepper in a large bowl.
3. Spread the sweet potatoes on a baking sheet and roast for 25 minutes, or until tender.
4. While sweet potatoes are roasting, rinse the quinoa under cold water and then cook it in the vegetable broth according to package instructions.
5. Once the quinoa is cooked, fluff it with a fork and mix in the roasted sweet potatoes, walnuts, dried cranberries, and fresh parsley.
6. Transfer the mixture to a greased casserole dish.
7. Bake the casserole for an additional 15 minutes, allowing the flavors to meld together.
8. Serve warm, garnished with extra parsley if desired.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat individual servings in the microwave for 1-2 minutes, or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
