This is one of those awesome dishes that I love, because it is so versatile. The Quinoa Sweet Potato Casserole is perfect main meal for a vegan, vegetarian or someone who is gluten-free, but it is also a great side-dish that can be served with a meat dish.
Quinoa Sweet Potato Casserole
By Michelle Maskaly, The Adirondack Chick
1 cup quinoa
2 cups vegetable broth
2 cups chopped sweet potatoes
2 cups fresh wild arugula
2 small cloves garlic, chopped
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
Heat oven to 350 degrees.
In a pot bring the vegetable broth and quinoa to a boil. Then, lower it to a simmer and cook for 10-15 minutes until most, but not all, of the water is absorbed.
Pulsate the arugula through a food processor until it is mostly chopped. In a bowl, mix together the arugula, sweet potatoes, garlic, crushed red pepper and salt.
Once the quinoa is done, mix it into the other ingredients. Put the mixture into a shallow casserole dish.
Bake for 40 to 50 minutes until the potatoes are soft.