Sweet Potato Quinoa Casserole with Almonds

This is a nice way to use up sweet potatoes or any other orange root vegetables you have before you start preparing for spring produce. One thing, though, this makes a very large amount of leftovers; this filling recipe will feed 8-10 people!

March 13, 2011


Sweet Potato Quinoa Casserole with Almonds
, adapted from Serious Eats

  • 1 box (4 cups) Imagine No-Chicken broth
  • 2 cups red quinoa
  • 1 medium onion, diced
  • 1 pound (about 2 large) sweet potatoes, peeled and diced into 1/2-inch cubes (from last year’s harvest)
  • 1 cup parsley, chopped
  • 2/3 cup grated Parmesan (I used a combination of Parmesan and Chapel Hill Creamery grating cheese)
  • 2/3 cup sliced almonds, toasted
  • 1/2 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 1 1/2 to 2 teaspoons salt
  • Freshly ground black pepper
    1. Preheat oven to 350F. Lightly oil a glass baking dish (9″ x 13″).
    2. In a medium pot, bring broth and water to a simmer. Keep it simmering while you prepare other ingredients.
    3. To a large mixing bowl, add quinoa, onion, sweet potatoes, parsley, Parmesan, and 1/3 cup almonds. Stir to combine. Add cinnamon, nutmeg, salt, and black pepper to taste. Stir to combine again.
    4. Pour quinoa mixture into prepared baking dish. Pour heated broth over quinoa mixture. Cover tightly with two layers tin foil. Bake 50 minutes. Uncover, sprinkle with remaining almonds, and bake an additional 15 minutes. Remove from oven. Let stand 10 minutes. Serve.
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