Quinoa and cranberry casserole

Name: Quinoa and cranberry casserole
Prep time: 20 min
Total time: 100 min
Yield: 4
Ingredients: 320 g quinoa; 3 tbsp maple syrup; 80 g pecan nuts; 400 g Brussels sprouts; 2 sweet potatoes; 3 onions; 80 g cranberries; ½ dl olive oil; 1 tbsp balsamic vinegar; 4 sprig rosemary; ¼ tsp cinnamon; ½ tsp salt; a little pepper

Vegan main dish

Total: 1 hr 40 min. | Active: 20 min.

vegan, lactose-free, gluten-free

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Autumn colours, hints of sweetness and savoury variety: this cranberry casserole was inspired by the wide array of thanksgiving dishes. And the best part is that the casserole can be prepared in a jiffy and only needs to be thrown in the oven.

Recipe by:
Muriel Widmer

Ingredients

for 4 people

Quinoa and vegetables
320 g	quinoa
400 g	Brussels sprouts, prepared, halved
2	sweet potatoes, cut into cubes
3	onions, cut into wedges
80 g	cranberries
4 sprig	rosemary, roughly chopped

Sauce
7 dl	water
½ dl	olive oil
3 tbsp	maple syrup
1 tbsp	balsamic vinegar
¼ tsp	cinnamon
½ tsp	salt
a little	pepper

To bake
3 dl	water
80 g	pecan nuts, coarsely chopped

How it's done

Quinoa and vegetables

Place the quinoa, Brussels sprouts, sweet potatoes, onions, cranberries and rosemary in the prepared dish, mix.

Sauce

Add the water, oil, maple syrup and vinegar, season and mix.

To bake

Approx. 40 mins. in the centre of an oven preheated to 220 °C. Remove from the oven, add the water, sprinkle with pecan nuts, bake for a further 40 mins.

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