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Quinoa, Sweet Potato and Corn Casserole

This slow cooker recipe is a perfect side dish or even an easy weeknight dinner recipe! Perfectly cooked quinoa combined with sweet potato, corn, and avocado make this healthy dish ao delicious!

Course Main Course, Side Dish
Cuisine American
Keyword quinoa recipe healthy, slow cooker quinoa
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 servings
Calories 428 kcal

Ingredients

  • 1 pound sweet potatoes peeled and cut into 1/2 inch pieces
  • 2 shallots minced
  • 4 teaspoons chili powder
  • 3 garlic cloves minced
  • 2 teaspoons minced fresh oregano 1/2 teaspoon of dried
  • 1 teaspoon canola oil
  • 2 cups vegetable broth I used low sodium vegetable broth
  • 1 cup prewashed quinoa
  • 2 red bell peppers stemmed, seeded, and cut into 1/2 inch pieces
  • salt and pepper
  • 1 cup frozen corn thawed
  • 1 avocado halved, pitted and cut into 1.2 inch pieces
  • 2 tablespoon minced fresh cilantro optional; for serving
  • lime wedges optional; for serving

Instructions

  1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave potatoes, shallots, chili powder, garlic, oregano, and oil in covered bowl., stirring occasionally, until vegetables are softened, 6 to 8 minutes; transfer to slow cooker. Stir in broth, quinoa, bell peppers, and 1 teaspoon salt. Cover and cook until potatoes and quinoa are tender; 3 to 4 hours on low or 2 to 3 hours on high.
  2. Turn slow cooker off. Top casserole with corn, cover and let casserole rest until fully set, about 10 minutes. Sprinkle with avocado and cilantro and serve with lime wedges.
  3. Lightly spray inside of slow cooker with vegetable oil spray. Bring water, half-and-half, 1 cup coconut milk, sugar and salt to boil in saucepan over medium heat, stirring occasionally; transfer to slow cooker. Stir in rice, cover, and cook until tender, 3 to 4 hours on high.
  4. Stir remaining coconut milk, coconut extract, and lime zest and juice into slow cooker. Turn slow cooker off and let pudding rest, uncovered, until fully set, about 20 minutes. Adjust pudding consistency as desired before serving; if too loose, gently stir pudding until excess liquid is absorbed or, if too dry, stir in hot water as needed to loosen.

Recipe Notes

Recipe reprinted with permission from Healthy Slow Cooker Revolution Cookbook by America's Test Kitchen.
Recipe reprinted with permission from Healthy Slow Cooker Revolution by America's Test Kitchen.

Nutrition Facts
Quinoa, Sweet Potato and Corn Casserole
Amount Per Serving (1 bowl (1/4 recipe))
Calories 428 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Sodium 577mg24%
Potassium 1214mg35%
Carbohydrates 73g24%
Fiber 13g52%
Sugar 9g10%
Protein 11g22%
Vitamin A 18900IU378%
Vitamin C 88.4mg107%
Calcium 95mg10%
Iron 4.3mg24%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.