Margie's Sweet Potato Casserole

Ingredients for 4 servings:

• 400 g sweet potatoes
• 125 g quinoa
• 200 ml vegetable stock
• 100 g chickpeas (cooked)
• 150 g peas (cooked)
• 125 g corn (cooked)
• 3 spring onions
• Ginger, fresh
• Salt
• Garam Masala (optionally “just” pepper)
• 150 g cheese, grated
• 60 g pine nuts
• 100 ml cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with quinoa and vegetables

Cook the sweet potato(ies) (I steam them). Cook the quinoa in the vegetable broth. Then roughly mash the sweet potatoes in a bowl. Mix in the quinoa, peas, chickpeas, corn, chopped spring onions, and grated ginger (I use a heaped tablespoon, which isn’t exactly a small amount; so less to taste). Season with salt and garam masala (or pepper if you don’t have or don’t like GM). Then spread the mixture in a lightly greased baking dish and bake for 20 minutes at 180°C (350°F). Remove from the oven, sprinkle with cheese and pine nuts, drizzle with cream, and bake for another 10 minutes until lightly browned.