Kale, Sweet Potato, and Quinoa Bake

This is a great dish to serve as a side or as a meal in itself for meatless Monday. Kale quinoa sweet potato bake

Ingredients:

  • 1 c vegetable or chicken stock
  • 1/3 c flour (I used AP but Gluten Free AP or quinoa flour would work as good GF substitutes)
  • 1 c milk
  • Sea Salt and Pepper, to taste
  • 1 small red onion
  • extra virgin olive oil (just to coat the pan)
  • 3/4 c quinoa
  • 5 oz fresh baby kale (or spinach), rinced
  • 2 c sweet potato (approximately 2), chopped into 1 inch cubes
  • 1/3 c pesto (find pesto recipe/variations here)
  • 1/2 c to 1 c shredded sharp cheddar

Directions:

  • Preheat oven to 375 F degrees
  • Place stock flour in a small saucepan on low/med heat, stirring constantly until it starts to thicken
  • Add milk, salt and pepper to saucepan and stir for 1-2 minutes
  • Remove sauce from heat
  • Meanwhile, sauté onion with oil until onion is tender
  • Mix all remaining ingredient, except the cheese, in a 13×9 baking dish (i.e. sauce, quinoa, kale, sweet potato, pesto).  Be sure that quinoa get thoroughly mixed with liquid ingredients so that it “pops” rather than burning and sticking to your baking dish.
  • Sprinkle cheese on top and cover with foil
  • Bake for 40-50 minute or until sweet potato is done.  Around 30 minutes into your baking time, you may want to check on the quinoa to make sure most of it is in the casserole rather than stuck to your baking dish.  If stuck to the dish, this would be a good time to use a spoon or spatula and push the quinoa off the sides of your dish and back into the casserole.
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One thought on “Kale, Sweet Potato, and Quinoa Bake

  1. Pingback: Pesto Stuffed Chicken topped with Prosciutto | Find the Time to Cook

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