Quinoa & Sweet Potato Bake - Organic Sisters Organic Sisters
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Quinoa & Sweet Potato Bake


Quinoa & Sweet Potato Bake


October 21, 2014


1 tablespoon of coconut oil or butter

½ brown onion (diced)

1 garlic clove (diced)

2 cups of uncooked, rinsed & soaked quinoa (we soak ours overnight)

1 large of handful of spinach leaves (roughly chopped)

1 sweet potato (peeled & diced into small cubes)

4-4/12 cups of vegetable stock

1 tablespoon of thyme leaves

2 tablespoons of lemon juice

½ cup of cashews (roughly chopped)

Salt & Pepper to taste

¼ cup of Parmesan cheese (if desired)


Sauté the onion & garlic in oil or butter on very low heat until soft and then place the quinoa in saucepan and stir into the onion & garlic until the quinoa is well coated.

Add the veggie stock and potato to the saucepan and bring to the boil on a medium heat. Once it has come to the boil, turn back down to a low heat and simmer for approximately 20 minutes or until the quinoa and potatoes are cooked, then turn off the heat (the sweet potato will take longer to cook than the quinoa).

Stir the spinach, lemon juice, thyme leaves, cashews and parmesan (if you’re using it) into the quinoa and then pour into an oven proof dish & place in oven at 170degrees for approximately 20-30 minutes or until the cheese has melted through and the top of the bake has browned nicely. Let sit for a few minutes and top with a handful of fresh herbs and serve with your favourite salad.

You can replace the sweet potato with potato.
It’s nice served with yoghurt or tahini.
Add more of your favourite herbs in – sage, parsley, basil.