Quinoa and Sweet Potato Casserole

Quinoa and Sweet Potato Casserole


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Quinoa is not only super healthy, but it is a versatile ingredient that can be used in hundreds of dishes, even breakfast casserole!

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Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 1 C. quinoa
  • 2 C. unsweetened coconut milk
  • 1/2 tsp. sea salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/2 C. dried fruit
  • 3/4 C. mashed sweet potatoes
  • natural sweetener
  • 2 eggs

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  1. Preheat the oven to 350 degrees.

  2. Rinse quinoa under cold water.

  3. Combine quinoa, coconut milk, salt, spices and dried fruit.

  4. Bring to a boil and simmer for about 25-30 minutes until the liquid has evaporated and the quinoa is creamy.

  5. Remove from the heat, transfer to a mixing bowl and mix in mashed sweet potatos and eggs.

  6. Add 1/2 cup of water to the mixture before baking.

  7. Add mixture to greased baking dish. Bake for about 25 minutes on the middle rack until the eggs and casserole are set.

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