Hash Brown & Quinoa Casserole

5 from 1 vote

Posted December 8, 2012 (last updated August 16, 2017) by Wendy Polisi

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This Hash Brown & Quinoa Casserole is the perfect healthier addition to your next morning gathering! Gluten Free with Vegan Option. I can't decide if I'm excited or stressed out.

My parents are coming to visit in exactly a week!

That shouldn't be such a big deal should it?

Well, the things is that they haven't traveled to visit me since my 6 ½ year old turned three and we surprised him at Disney World. (I always visit them.)

So, naturally, I want to make it a nice visit.

My house is a wreck and I haven't even though about decorating.

Then there is food.

Regardless of where we are visiting (there place or mine) I'm always in charge of the food.

The stress inducing problem?

I'm not really up for my normal "I'll cook for three weeks and everything will be perfect " holiday cooking.

I can't think straight and planning a menu for a multi-week visit seems overwhelming. (Even though this is typically the part that I typically love like a shopaholic loves Black Friday.)

I told my husband that I didn't have a single idea of what to make during their visit.

He says "Don't you have an Evernote database of like 3,000 recipes that you saved because you liked them."

I look at him blankly.

This Hash Brown & Quinoa Casserole is the perfect healthier addition to your next morning gathering!

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Course: Breakfast

Cuisine: American, Gluten Free, Healthy

Servings: 8

Calories: 345kcal

Author: Wendy Polisi

Ingredients

4 ounces Mexican chorizo, casings removed (pork, beef or vegan)
4 cloves garlic minced
1 cup enchilada sauce
2 cups cooked quinoa
3 pounds baking potatoes peeled and shredded
½ cup onion finely grated
½ teaspoon sea salt
½ teaspoon fresh ground pepper
2 eggs beaten or flax eggs
4 ounces Daiya cheddar or cheddar cheese 1 cup
For Serving: Salsa Guacamole, (vegan) Sour Cream, Avocado Slices, Tomatoes

Instructions

Preheat oven to 450 degrees.
Spray an oven safe 10 inch skillet with canola oil and heat to medium high. Add chorizo and cook for 5 minutes, crumbling with the back of a spoon. Add garlic and cook for one minute longer. Remove from pan and combine with enchilada sauce.
Meanwhile, if using flax eggs combine 2 tablespoons of ground flax seeds with 6 tablespoons of warm water. Stir well and set aside.
Spray pan again with oil. (You want it to be well covered.) In a medium bowl combine cooked quinoa, shredded potatoes, onion, salt, pepper and eggs. Add quinoa mixture into pan and press with the back of a large spoon or spatula. Cook for 10 minutes – do not stir. Pour enchilada sauce mixture on top of potatoes and top with shredded cheese.
Bake for 20 to 25 minutes, covering loosely with foil towards the end to ensure that the cheese doesn't burn. Allow to cool for 10 minutes and cut into wedges. Serve warm with desired toppings.

Notes

Servings 8, Calories 346, Fat 10.4g, Carbohydrates 51.6g, Protein 14.8g, Cholesterol 15 mg, Sodium 459mg, Fiber 7.6g, Sugars 3.5g

Nutrition

Filed Under:

Breakfast RecipesGluten Free RecipesQuinoa RecipesVegan RecipesVegetarian Recipes

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Crispy Hash Browns on the Blackstone Griddle
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Blackstone French Toast

About Wendy Polisi

Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 18 & 19 and my late life princess is 10.

Hash Brown & Quinoa Casserole - Gluten Free, Vegan Option (2024)

This Hash Brown & Quinoa Casserole is the perfect healthier addition to your next morning gathering! Gluten Free with Vegan Option. I can't decide if I'm excited or stressed out.