This quinoa recipe is one of my favourite ways of cooking quinoa. A tasty quinoa casserole with beets, sweet potatoes, herbs and spices, this is incredibly easy. You don't even need to pre-cook the quinoa. There's really nothing more to it than chopping the vegetables, throwing everything in a casserole dish and then letting it transform into a warming, satisfying and delicious healthy meal.
The feta cheese adds a rich creaminess to this dish but you can leave it out if you want to keep things vegan. The casserole serves 4-6 people.
1 cup of uncooked, well rinsed quinoa
4 cloves of crushed garlic
4 cups/550g of diced sweet potatoes
3 cups/500g of cooked diced beets (beetroot) I lazily bought these pre-cooked
9oz/250g (about 8 cups) of fresh spinach (roughly the same quantity of frozen or a little less would be fine)
1 teaspoon of coarse salt
1 teaspoon of paprika
1 tablespoon of dried thyme
1 cup/250mls of water
8oz/200g feta cheese, crumbled
In a large casserole dish or Dutch oven, mix all of the ingredients together. You'll need a pretty large one, mainly because the spinach is bulky. This picture shows my (well loved and over-used) Le Creuset Dutch Oven packed to to the top before putting the casserole in the oven. My pot is a 5½ quart or 26cm size so you'll need this at least.
Cook in a moderately hot oven, 400F/200C for 1 to 1¼ hours or until the vegetables are tender and the liquid has been absorbed.
This is perfect on it's own and really doesn't need an accompaniment.