Pre-heat oven to 400 degrees℉
Peel and slice the sweet potatoes to about ½ inch rounds. Chop the fresh rosemary.
In a mixing bowl toss the sweet potato rounds with 1 tablespoon olive oil blend, half of the chopped rosemary, salt and pepper. Line a baking sheet pan with foil and lay the evenly coated sweet potato rounds flat on the pan, and place in the oven.
While the sweet potatoes are roasting, cook the quinoa according to the package directions.
After 15 minutes in the oven turn the sweet potatoes over in order to roast both sides evenly. Return them to the oven and finish roasting. About another 15 minutes or until softened and nicely browned. Remove from the oven and set aside.
Dice the onion to medium dice, and peel and chop the fresh garlic.
Heat a sauté pan on the stove with about a tbsp. of olive oil blend. Add the diced onion to the heated pan and season with salt and pepper. Lower the heat and continue to cook until they start to turn brown. Add the chopped garlic and continue to cook for 2-3 minutes.
In a mixing bowl combine the eggs and milk using a wire whisk. Portion the cheese into small pieces and add it to the milk and egg mixture. Finally add the remaining chopped rosemary and season with salt and pepper, stir to combine.
Line a casserole pan with parchment paper and lightly grease with oil or spray pan release.
Add the sautéed onions and garlic to the bowl containing the cooked quinoa. Then add the egg, milk, cheese mixture to the bowl containing the quinoa, onions, and garlic. Season with salt and pepper, stir to combine.
Add about half of the quinoa mixture to the prepared casserole pan, then layer the sweet potato slices over the top of the mixture. Add the rest of the mixture and place in a 400℉ oven for 25 minutes. Enjoy!
