Recipe

On a crisp Perth morning, sunlight fills your breakfast nook as the Geedel Vegetable Chopper creates comforting quinoa pudding in moments. Local sweet potatoes transform into uniform shreds with just five rotations—no grating needed. Combined with spinach and quinoa, this bake offers gentle sweetness in every bite, perfect with a warm latte.

Ingredients (Serves 2)  

- 1 sweet potato (peeled, ~200g)  

- 80g spinach (stems removed)  

- 100g cooked quinoa  

- 2 eggs  

- 120ml milk  

- 50g Greek yogurt  

- 30g Parmesan cheese (grated)  

- ¼ tsp salt  

- A pinch of black pepper  

- ⅛ tsp dried thyme

Instructions

1. Shred the Sweet Potato: Even & Tender  

Cut the sweet potato into 3cm chunks and place in the Geedel Vegetable Chopper. Rotate five times to create uniform ~0.3cm strips—10 minutes faster than hand-cutting. Even shreds bake soft and sweet in just 15 minutes and blend seamlessly with the quinoa.

2. Prepare the Spinach: Dry & Vibrant  

Rinse the spinach, tear into pieces, and spin in the Salad Spinner for 15 seconds to remove all surface moisture. Drying prevents a watery pudding, keeps the spinach bright green, and preserves its delicate texture.

3. Mix the Pudding Base: Smooth & Lumpy-Free  

In the Manual Food Processor, combine eggs, milk, Greek yogurt, salt, pepper, and thyme. Blend for 30 seconds with the whisk attachment until perfectly smooth—no lumps. This ensures every sweet potato shred and spinach piece is evenly coated.

4. Assemble & Bake: Hearty & Golden  

Lightly grease a baking dish. Layer cooked quinoa, sweet potato shreds, and spinach. Pour the pudding base over the top and sprinkle with Parmesan.  

Bake at 180°C for 25 minutes until set and golden. Let cool for 5 minutes before serving. Each spoonful offers soft sweet potato, fresh spinach, savory cheese, and fluffy quinoa—a breakfast that keeps you full till lunch.

Conclusion

This savory quinoa pudding transforms Australian ingredients into cool-weather comfort. The Geedel Vegetable Chopper shreds sweet potato evenly, the salad spinner keeps spinach crisp, and the manual processor creates a silky base. Easy to make and full of autumn flavor, it's the perfect warm breakfast for busy mornings.