Sweet Potato Spinach Quinoa Gratin
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
236 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Sweet Potato Spinach Quinoa Gratin
Description
The Sweet Potato Spinach Quinoa Gratin begins by roasting thinly sliced sweet potatoes lightly coated in olive oil until caramelized and tender. Meanwhile, quinoa is rinsed and simmered in vegetable broth, then combined with wilted spinach to incorporate greens gently without overcooking. A sauce is prepared by blending margarine, potato starch, full-fat coconut milk, salt, garlic, cayenne, and soaked saffron, creating a fragrant and velvety binder for the dish.
The components are layered in a metal baking pan and baked until set and golden. Roasting the sweet potatoes beforehand ensures they have a caramelized exterior and soft interior, contrasting the soft, fluffy quinoa spinach mixture. The saffron contributes a distinctive floral aroma, while the cayenne pepper adds a gentle warmth balanced by the richness of coconut milk and margarine.
This gratin can be served as a comforting vegetarian entree or a nutritious side dish. It pairs well with more robust mains or as a filling presence in a meatless meal. Use a metal pan for broiling the top for added browning or bake fully without broil in glass. This dish offers a complex flavor profile with layers of texture and spice suitable for cooler weather or when a hearty vegetable casserole is desired.
Ingredients
- 2 whole sweet potato 2 lbs. total) peeled and sliced into rounds 1/8 inch thick, large, orange
- 1/4 cup olive oil
- 1 cup quinoa
- 2 cups vegetable broth low sodium
- 3 cups spinach roughly chopped
- 1 pinch saffron make sure it’s good quality saffron - it’s much more expensive, but the cheap stuff has no flavor, threads
- 2 tablespoons water hot
- 2 tablespoons margarine non-hydrogenated
- 1 tablespoon potato starch
- 14 ounces coconut milk 1 can, full fat
- 1 teaspoon salt
- 1/2 teaspoon garlic or ¼ tsp garlic powder, finely minced
- 1/4 teaspoon cayenne pepper (adds heat – use less if spice sensitive)
Instructions
- Preheat oven to 400 degrees. Spread the sweet potato slices across two lightly greased baking sheets. Toss each sheet of slices with 2 tbsp extra virgin olive oil to lightly coat the slices.
- Roast the sweet potatoes for 20 minutes in the oven, stirring the potatoes and turning each baking sheet around once during cooking, until slices are tender and starting to caramelize.
- While sweet potatoes are roasting, rinse the quinoa out well in a mesh colander until water runs clear. Combine rinsed quinoa and low sodium vegetable broth in a pot and bring to a boil. Reduce to a simmer, cover the pot, and cook for about 15 minutes, stirring occasionally, until broth is absorbed and quinoa is tender/fluffy. When the quinoa is finished cooking, quickly open the pot and add the roughly chopped spinach on top of the cooked quinoa. Recover the pot and let it rest for 5 minutes while the spinach wilts on top of the quinoa. Stir the spinach into the quinoa. Reserve.
- After sweet potatoes are removed from the oven, reduce heat to 350 degrees F. Reserve the sweet potato slices. Grind the saffron threads in a mortar and pestle to a powder. Add 2 tbsp of hot water to the ground saffron and let it soak for a few minutes.
- Lightly grease an 8x8 inch baking dish. Place half of the sweet potato slices in a thin layer on the bottom of the dish, with each slice overlapping the next.
- Spread the cooked quinoa/spinach mixture over the first sweet potato layer.
- Make a top layer with the remaining sweet potato slices.
- In a small saucepan, melt 2 tbsp non-hydrogenated margarine over medium heat. Whisk in 1 tbsp potato starch to form a thick paste.
- Slowly whisk in the coconut milk. Whisk in the salt, garlic, cayenne pepper, and the reserved saffron water. Heat the sauce over medium, whisking frequently, until it boils and thickens into a golden yellow sauce. Reduce heat to low and keep warm.
- Pour the sauce over the layer of sweet potatoes, using a ladle or large spoon to make sure the potatoes are evenly covered with sauce.Place dish in the oven and bake covered for 20 minutes until heated through. Remove the foil and turn on your broiler. Place your baking dish 6 inches below the broiler. Broil the casserole for a few minutes until the top is nicely, evenly browned. Note - if you use a glass baking dish, skip the broil and simply bake until it's lightly browned on top. Serve warm.
Notes
- Use a metal baking pan rather than glass for broiling safety; alternatively, skip broiling and bake until browned.
- Roast sweet potatoes until caramelized for best flavor and texture.
- Rinse quinoa well before cooking to remove bitterness and achieve fluffy texture.
- Wilt spinach on top of cooked quinoa for 5 minutes before stirring in for gentle texture.
- Saffron quality significantly affects flavor; use high-quality threads for best results.
- Use low sodium vegetable broth to control salt levels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 456mg | 19% |
| Potassium | 335mg | 7% |
| Fiber | 2g | 8% |
| Vitamin A | 1665IU | 33% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 31mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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