sweet potato + quinoa breakfast bake

roasted sweet potato chunks nestled in quinoa

I love grains for breakfast. I have an assorted collection of grains in the cupboard; they are a great staple and switching them up keeps meals interesting. I can use them for savory dishes or sweet breakfast dishes like this one.

I usually boil my quinoa but I got the idea to bake it from Mark Bittman’s millet bake. Quinoa cooks much quicker than millet and is only slightly crunchy. This is a sweet and hearty breakfast dish that is simple to prepare and comes together quite quickly. I would also recommend making it in a big casserole for a crowd or potluck.

sweet potato + quinoa breakfast bake

(adapted from Mark Bittman’s Autumn Millet Bake)

1 teaspoon oil

1/2 cup red quinoa

1 large sweet potato

2 tablespoons dried cherries

3/4 cup soy milk, warm

1 tablespoon maple syrup

Salt to taste

1/4 cup pecans

Greek yogurt (optional)

Preheat oven to 375 degrees. In a small pan, heat oil over medium heat; add quinoa; cook and stir until fragrant, about 3 minutes. Remove quinoa to baking dish. Bring a kettle of water to a boil. Pour water over cherries just enough to cover them; set aside. Cut sweet potato into 1-inch chunks. To baking dish, add sweet potatoes, cherries, their soaking water, the milk and maple syrup; season with salt. Bake uncovered until liquid has been absorbed and sweet potatoes are cooked through, about 20 minutes. Add pecans on top; bake for another 5 minutes.  Remove from oven and mix everything together. Serve in small bowls with a dollop of Greek yogurt if desired.

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