Sweet Potato and Mushroom Baked Quinoa

Adapted from Alexandra Stafford's baked quinoa

Course Dinner, Main Course

Prep Time 15 minutes

Cook Time 50 minutes

Servings 6 people

Ingredients

1 cup quinoa
2 cups broth — I’ve used veggie, chicken and beef broth before… whatever you have on hand! If you don’t have broth, use water + 1 teaspoon kosher salt
2 sweet potatoes or yams, peeled and cubed (about 4 cups or 2 lbs unpeeled)
1 medium-large onion — I prefer yellow or Maui
8 oz mushrooms (1/2 lb)
4-5 tablespoons extra-virgin olive oil
Salt and pepper for seasoning veggies
2 tablespoons finely minced herbs — I like a mix of rosemary, thyme, basil, pepper and a dash of oregano
2 tablespoons chopped green onion
1 cup milk (dairy or unsweetened non-dairy is fine)
1/2 teaspoon kosher salt
1 1/2 cups grated cheddar cheese
1/2 cup breadcrumbs*

Instructions

Preheat the oven to 400°F. Peel and cube your sweet potatoes, dice your onion, and slice the mushrooms. Line a rimmed sheet pan with tin foil, and lightly spray with cooking spray or brush with oil. Place cubed sweet potatoes, onion and mushrooms in an even layer (you may need to use two pans). Brush with 2-3 tablespoons olive oil and a healthy sprinkle of salt and pepper. Roast for 25-30 minutes, until vegetables begin to brown, and remove from oven. If you’re planning to eat right away, increase the oven temperature to 425° F.
While the vegetables are roasting, combine the quinoa and 2 cups of broth (or water+salt) in a medium-large saucepot. Bring to a boil over high heat, then reduce to low and cover the pot. Cook for 15 minutes, or until broth is absorbed. Remove pot from stove, and fluff quinoa gently with a fork or wooden spoon.
Next for the quinoa, stir in 1 tablespoon of the herbs, 1 tablespoon of green onion, the milk, and half of the cheese. Once vegetables are done, add the roasted sweet potatoes, onions and mushrooms to the quinoa and fold gently to combine.
In a small bowl or ramekin, mix the breadcrumbs, 2 tbsp olive oil, the rest of the herbs, and ½ tsp of salt. I use my fingers here to mix until breadcrumbs look more like wet sand (somehow fingers are easier than a spoon — and make me less likely to spill the breadcrumbs everywhere).
Lightly grease a 9x13 inch baking dish, and spoon quinoa/veggie mixture in. Sprinkle remaining cheese and then spread breadcrumb mixture evenly on top. Add the rest of the green onions for color. If you’re prepping this for the next day, cover with plastic wrap and store in the fridge. When ready, bake at 425° F for 20-25 minutes, or until breadcrumbs are toasted and golden brown. Leftovers are just as good, and keep well in both the fridge and freezer.

Recipe Notes

*To make gluten free, use gluten-free bread crumbs (or make your own with some toasted gluten-free bread!).