Ingredients: |
Ingredients: 1 1/2 Cups uncooked quinoa
2 1/2 C water
1 large onion
4 large garlic cloves, minced
1 Tbsp. olive oil
2 C any milk (I use Almond Milk)
1 Tbsp. cornstarch
2 C artichoke Hearts, coarsely chopped
11 oz. package of spinach (about four large handfuls)
1/2 C Parmesan cheese, shredded
3/4 part skim mozzarella cheese
1/2 tsp. salt
1/2 tsp. pepper
cooking spray
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Directions: |
Directions:1.In a medium pot, add quinoa, water and a pinch of salt; cover and bring to a boil. Reduce heat to low, cook for 12 minutes and set aside.
2.Preheat large non-stick skillet on medium heat and swirl olive oil to coat. Add onion and garlic, saute until translucent, stirring occasionally.
3.Preheat oven to 375 degrees F and spray 9" x 13" baking dish with cooking spray. In a small bowl, whisk together milk with cornstarch. Add to a skillet with previously cooked onion and garlic. Also add artichoke hearts, spinach, Parmesan cheese, 1/2 cup cheddar cheese, quinoa (fluff with a fork a bit before adding), 1/2 tsp salt and pepper. Stir until cheese is melted.
4.Transfer mixture to a prepared baking dish, level and sprinkle with remaining 1/4 cup cheese. Bake uncovered for 25 minutes. Serve hot. |
Personal
Notes: |
Personal
Notes: Storage Instructions: Refrigerate in an airtight container for up to 5 days of freeze for up to 3 months. You can also freeze the dish assembled and bake from frozen, increasing baking time by about 15 - 20 minutes.
*If using frozen, thaw and drain. If using marinated, rinse and drain.
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This recipe for Spinach and Artichoke Quinoa Casserole is from