This casserole is packed with nutrient dense sweet potatoes and quinoa with a few toasted pecans thrown in to add a bit of crunch. This casserole is perfect way to warm up winter. So colorful and festive!
Sweet Potato Quinoa Casserole
Prep time
Cook time
Total time
Ingredients
- 2 medium sweet potatoes cut into ½-inch cubes
- vegetable cooking spray
- 1 cup quinoa
- 1½ cup vegetable broth, divided
- ½ cup chopped toasted pecans
- 2 Tablespoons granulated or regular brown sugar
- ½ teaspoon cinnamon
- salt and pepper to taste
Instructions
- Spray sweet potato pieces with cooking spray to coat and roast at 350 in a 8x8-inch casserole dish until tender.
- While sweets cook, bring 1¼ cups vegetable broth to a boil.
- Add rinsed quinoa, reduce heat and simmer until cooked, about 15 minutes.
- Add remaining ¼ cup broth, cooked quinoa, sugar, pecans, cinnamon, salt and pepper to the sweets.
- Stir to combine and return to the oven and roast until thoroughly heated.
Ingredients
- 2 medium sweet potatoes cut into 1/2-inch cubes
- vegetable cooking spray
- 1 cup quinoa
- 1 1/2 cup vegetable broth, divided
- 1/2 cup chopped toasted pecans
- 2 Tablespoons granulated or regular brown sugar
- 1/2 teaspoon cinnamon
- salt and pepper to taste
Instructions
- Spray sweet potato pieces with cooking spray to coat and roast at 350 in a 8×8-inch casserole dish until tender.
- While sweets cook, bring 1 1/4 cups vegetable broth to a boil.
- Add rinsed quinoa, reduce heat and simmer until cooked, about 15 minutes.
- Add remaining 1/4 cup broth, cooked quinoa, sugar, pecans, cinnamon, salt and pepper to the sweets.
- Stir to combine and return to the oven and roast until thoroughly heated.
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