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. 

Enjoy!