Hi Elizabeth, yes those should work. The texture may be a little different, but this is actually a recipe where that won’t matter as much since they are in the gratin.

Hi Alexa, it wouldn’t be my first choice. If you made the quinoa and roasted the sprouts ahead, and then combined for the final “bake” in the slow cooker, you could try it, but the breadcrumbs wouldn’t crisp up, and could even get a little soggy with the steam captured in the slow cooker. It would significantly impact the texture, and I wouldn’t recommend it. I understand the challenge of balancing the oven space for the holidays, especially when you’re feeding a large group. Best of luck!

Great to hear, Elli!

I’m sorry to hear you didn’t love this recipe. I appreciate your feedback.

You could try it! Let me know how it turns out.

You can try it. Let me know what you think!