Name: Slow-Cooker Quinoa, Sweet Potato, and Corn Casserole
Total time: PLACEHOLDER
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 or 1/2 teaspoon dried; 1 teaspoon canola oil; 2 cups 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 tablespoons minced fresh cilantro; Lime wedges

Why This Recipe Works

This fresh casserole pairs quinoa with sweet red bell peppers, earthy sweet potatoes, and corn. To build a flavorful base we started by microwaving the sweet potatoes with shallot, garlic, chili powder, and oregano, which complemented the nutty flavor of the quinoa. Red bell peppers offered brightness and acidity, along with corn—we opted for the frozen variety for convenience and consistent flavor year-round. We found quinoa to be well suited to the slow cooker, where the flavors could meld over time and become creamy for a richer-tasting dish. We topped our casserole with cilantro for more color and avocado for its buttery and creamy texture.

Before You Begin

We like the convenience of prewashed quinoa; rinsing removes the quinoa's bitter protective coating (called saponin). If you buy unwashed quinoa (or if you are unsure if it's washed), rinse it before cooking.

Instructions

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.

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.