Description
A simple recipe for a savory and slightly sweet casserole featuring sweet potatoes and quinoa.
Ingredients
Scale
- 2 cups cooked quinoa
- 1 large sweet potato, peeled and diced
- 1 cup vegetable broth
- 1/2 cup chopped onion
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped pecans
- 1/4 cup dried cranberries
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Add diced sweet potato, vegetable broth, thyme, salt, and pepper to the skillet. Bring to a simmer, cover, and cook until the sweet potato is tender, about 10-12 minutes.
- In a large bowl, combine the cooked quinoa, the sweet potato mixture, chopped pecans, and dried cranberries. Mix gently.
- Transfer the mixture to the prepared baking dish.
- Bake for 20 minutes, or until the top is lightly golden.
Notes
- You can substitute maple syrup for a sweeter flavor if desired.
- Use leftover cooked quinoa for quicker preparation.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 300
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10.5
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 8
- Protein: 10
- Cholesterol: 0
Keywords: sweet potato, quinoa, casserole, vegetarian side dish, baked quinoa