Thanksgiving is coming up and I have the perfect side dish for you! This sweet potato quinoa casserole is packed full of cauliflower, minced garlic, roasted sweet potatoes, spinach, and 3 kinds of cheese, guaranteeing it to win the hearts of anyone who tries it.
The star ingredient in this recipe is Honeyville organic quinoa (pronounced keen-wa). Quinoa is one nutritious and versatile little seed. It’s so easy to add to recipes. From muffins and salads, to breakfast porridge, and every type of main dish in-between quinoa adds a healthy and filling flare. Benefits of quinoa include:
- It’s a complete protein meaning it has all 9 essential amino acids.
- Quinoa contains almost twice as much fiber as most other grains.
- It’s rich in important minerals like iron and magnesium.
- It contains a lot of antioxidants such as manganese and flavonoids.
- Quinoa is gluten-free.
Did I mention that quinoa cooks in only 15 minutes? Not only that, but it lasts a full week in the fridge. It’s the perfect ingredient to add to your weeknight dinner menu or toss in your lunch.
If you’re looking for canned cream of something soup, look no further than a casserole. Simply because that is the nature of casseroles. The beauty of this one is that all the saturated fats and food colorings are left out by substituting the canned soup for nonfat greek yogurt, while preserving the perfect mild, creamy texture casseroles are loved for.
Creamy creamy, yum yum. Nothing from a can. Everyone is happy!
Casseroles are definitely a great way to feed your gluten free family and friends without missing out on any flavor, and this Sweet Potato Quinoa Casserole is sure to pass all expectations! Bottom line: if you’re looking for a healthy comfort food casserole made from scratch (no cream of anything soup), this baked goodness recipe is just for you!
Sweet Potato Quinoa Casserole | Gluten Free
Yields 4-5 servings as a main dish, 8-9 servings as a side
- 1 ¾ cups of Honeyville organic quinoa (found here)
- 8 cloves of garlic, minced
- 8 oz mushrooms, sliced
- 1/2 cup yellow onion, diced
- 2 cups sweet potato, diced
- 1/2 head cauliflower
- 1½ cup plain nonfat greek yogurt
- 1½ cups freshly grated parmesan cheese
- 1½ cup shredded mozzarella cheese
- 1½ cup shredded cheddar cheese
- 1.5 cups spinach
- olive oil
- salt and pepper
- ¼ teaspoon onion powder
- Preheat oven to 425 degrees
- Dice sweet potato and combine with cauliflower in a small bowl. Toss with ⅛ cup olive oil, ¼ teaspoon garlic salt, ¼ teaspoon pepper, and ¼ teaspoon onion powder
- Spread sweet potatoes and cauliflower out into one layer on a baking sheet and sprinkle lightly with grated parmesan cheese.
- Roast at 425 for 15 minutes, then stir
- Roast an additional 10-15 minutes, until fork tender
- In the meantime, cook quinoa according to package instructions
- In a skillet, sauté mushrooms, onion, and garlic with 1 Tbsp of olive oil.
- Cook on medium high for around 10 minutes, or until mushrooms emit their liquid and start to cook down.
- Strip the stems from mature spinach, and measure it by packing the leaves tightly into a measuring cup. Add spinach and cover with a lid until spinach beginning to wilt.
- In a large mixing bowl, combine mushroom mixture, quinoa, sweet potatoes, cauliflower, greek yogurt, cheddar cheese, and parmesan cheese
- Add salt to taste (I added 1 teaspoon of salt)
- Transfer mixture to a 13 X 9 casserole dish
- Top with mozzarella cheese
- Bake at 400 degrees for 20-25 minutes, or until cheese is bubbly and beginning to brown