- 1 cup water
- 1/2 cup all-purpose flour
- 1 cup milk
- 4 sweet potatoes, peeled and cubed
- 1 bunch green onions, chopped
- 1 (8 ounce) jar pesto
- 1 cup quinoa
- 1 cup sliced mushrooms
- salt and ground black pepper to taste
- 1/4 cup shredded Cheddar cheese, or to taste
- Preheat oven to 375 degrees F (190 degrees C).
- Heat water in a small saucepan over high heat until hot but not boiling; reduce heat to medium-low. Whisk in flour until thickened. Add milk; whisk until flour mixture is thick.
- Combine sweet potatoes, green onions, pesto, quinoa, mushrooms, salt, and pepper in a large bowl. Pour in flour mixture; stir until well combined. Transfer to a 9x13-inch casserole dish; top with Cheddar cheese.
- Bake in the preheated oven until bubbly and sweet potatoes are cooked through, about 50 minutes.
05/21/2018
recipepes.com
Sweet Potato Quinoa Bake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
