Quinoa, Sweet Potato & Feta Bakes Recipe (gluten free)


2 sweet potatoes (800g) peeled and chopped into 2cm cubes
2 tbsp extra virgin olive oil plus extra for drizzling
2 tbsp thyme leaves
2 cups (approx 330g) cooked quinoa*
2 tbsp linseeds (flaxseeds)
180 g feta cubed plus 40g for sprinkling on top
30 g finely grated parmesan
½ tsp cracked pepper
2 eggs beaten
1 cup / 275g yoghurt
25 g pumpkin seeds

  1. Preheat oven to 200C fan / 180C / 400F.
  2. Lightly grease a muffin tin, or line with non stick paper or cases.
  3. Place the sweet potato, oil and thyme leaves on a baking tray lined with paper and toss to combine.
  4. Roast for 20-25 minutes until golden brown.
  5. Allow to cool slightly, transfer to a large bowl and add the quinoa, linseeds, feta, parmesan and pepper.
  6. Mix beaten eggs and yoghurt together and then stir through the quinoa and sweet potato mixture until just combined.
  7. Spoon into the prepared tins, top with the extra 40g feta and pumpkin seeds and drizzle with olive oil. **
  8. Bake for 30-35 minutes until golden.

Recipe Notes
*You will need to cook approx 1/3 cup of quinoa to finish with 2 cups of cooked quinoa. Any extra can be sprinkled on top with the pumpkin seeds for more crunch
**These bakes don’t rise so fill the muffin cases up to the top.

Original recipe visit: Quinoa, Sweet Potato & Feta Bakes (gluten free) @ plusatesix.com

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