Savory Sweet Potato and Quinoa Casserole

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 6
★★★★★
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This Savory Sweet Potato and Quinoa Casserole is the perfect blend of comforting flavors and wholesome ingredients. It's a versatile dish that's ideal for cozy family dinners or a potluck hit. With its delightful mix of textures and tastes, this casserole is sure to become a favorite in your home.

Ingredients for Savory Sweet Potato and Quinoa Casserole

Sweet potatoes add a natural sweetness and creamy texture, perfectly complementing the earthy quinoa. Quinoa is not only a protein powerhouse but also provides a fluffy base for the casserole. The vegetable broth infuses the quinoa with rich flavor, making every bite delightful. Walnuts introduce a crunchy contrast, while dried cranberries offer a pop of sweetness. A drizzle of olive oil ensures the sweet potatoes roast to perfection. The trio of smoked paprika, garlic powder, and ground cumin adds depth and warmth. Finally, a sprinkle of fresh parsley brightens up the dish with fresh, herbal notes.

Tips & Tricks

  • Roast the sweet potatoes until just tender to avoid them becoming mushy in the casserole.
  • Toast the walnuts lightly before adding them for a deeper, nuttier flavor.
  • Use pre-washed quinoa to save time on rinsing.

Serving Suggestions

This casserole pairs wonderfully with a fresh green salad dressed in a light vinaigrette. For a heartier meal, serve it alongside roasted chicken or grilled fish. It also works beautifully as a standalone vegetarian main dish.

Frequently Asked Questions

Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step, refrigerate it, and then bake it when you're ready to serve.
Is there a substitute for walnuts?
Pecans work well as a substitute if you want a similar texture and flavor.
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth will add a deeper savory flavor to the quinoa.

Savory Sweet Potato and Quinoa Casserole Recipe Walkthrough

First, preheat your oven to 375°F (190°C). While the oven warms up, peel and cube your sweet potatoes. Toss them in a large bowl with olive oil, smoked paprika, garlic powder, ground cumin, salt, and pepper. Make sure each cube is well-coated with the spice mixture.

Spread the seasoned sweet potatoes on a baking sheet. Pop them in the oven to roast for about 25 minutes. You’ll know they’re done when they’re tender and slightly caramelized around the edges.

As the sweet potatoes roast, rinse your quinoa under cold water to remove any bitterness. Cook it in vegetable broth according to the package instructions. This step not only cooks the quinoa but also enriches it with flavor.

Once the quinoa is fluffy, transfer it to a large mixing bowl. Add the roasted sweet potatoes, chopped walnuts, dried cranberries, and fresh parsley. Stir everything together gently, allowing the flavors and textures to blend.

Grease a casserole dish and transfer the sweet potato and quinoa mixture into it. Spread it out evenly. Bake the casserole for an additional 15 minutes, giving all the ingredients a chance to meld together.

Serve the casserole warm, and if you’re feeling fancy, garnish with a bit more fresh parsley for that extra pop of color.

Why You'll Love This Recipe

  • Hearty and filling without being heavy.
  • Packed with nutrients from sweet potatoes and quinoa.
  • Easy to make ahead and reheat for busy weeknights.
  • Combines sweet, savory, and nutty flavors effortlessly.

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

Step-by-step 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.

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