Sweet potato pie with red quinoa and mushrooms

This Sunday, I broke my rule of making one-pot recipes and made Cheddar Sweet-Potato Pie with Red Quinoa and Mushrooms from the Grain Power gluten-free cookbook. My one-pot rule isn’t a rule so much as a preference. The cookware required included exactly two saucepans, one casserole dish and a fry pan, so it had better be worth it! But the recipe looked enticing for a number of reasons: I had red quinoa on hand but had never used it; I had some sweet potatoes that were nearing there past due date; and I love mushrooms. It just sounded perfect bake for a cold winter afternoon.

Ingredients

1 ½ lb sweet potatoes, cut into 2-inch pieces

1 cup water

½ cup red quinoa seeds

1 tbsp olive oil

¾ cup diced onion

200 g mushrooms, chopped

2 tbsp. chopped fresh thyme or 2 tsp. dried

½ tsp. dried marjoram

½ tsp. minced garlic

¼ tsp. sea salt

¼ tsp. fresh ground black pepper

2 cups organic beef broth

2 tbsp. cornstarch

1 cup shredded old Cheddar cheese

Place the sweet potatoes in a medium saucepan and cover with water. Cook until tender, about 15 minutes. Let them cool, remove skins and mash until smooth. Cover and set aside.

In a small saucepan, bring the water and quinoa to a boil, then reduce to a simmer. Follow directions on package. Remove from heat.

Preheat oven to 350°F (180°C). Lightly grease a 9-inch square casserole dish.

Place oil and onions in a pan over medium-low heat. Cover and cook for 5-7 minutes, until softened. Stir in mushrooms, thyme, marjoram, garlic, salt and pepper. Cook, covered, until mushrooms soften, about 5 minutes.

Stir in the quinoa. Whisk the broth and cornstarch together and pour into the mushroom mixture. Stir constantly until the mixture thickens, about 1 minute after it starts to boil.

Pour into the prepared casserole dish. Spoon the sweet potato mash over the top of the mushroom mixture, spreading evenly. Sprinkle the top with cheese. Bake uncovered, for 30 minutes. Serve over hot sweet baby peas, broccoli, edamame or green beans.

Energy 400 calories

Protein 17g

Carbohydrate 51g

Dietary fiber 7g

Fat 15g

Cholesterol 30 mg

Sodium 95 mg

I was not disappointed with the results. I added the cheese after taking the dish out of the oven and I used much less than the suggested one cup. The pie was delicious and will keep us going throughout the week. And despite the numerous pots and pans, it was surprisingly easy to make! 

Try going meatless more often. When you cook with quinoa, you don't have to worry about getting your protein.