Easy And Creamy Quinoa Casserole
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
2 hrs 20 mins
-
Total Time
2 hrs 35 mins
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Servings
4
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Calories
205 kcal
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Course
Main Course
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Cuisine
American
Easy And Creamy Quinoa Casserole
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This Easy And Creamy Quinoa Casserole is a satisfying and delicious dinner everyone will love.
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Ingredients
- 1 small head garlic chop it in half if, it's quite large
- 1/2 tablespoon olive oil
- 1/2 cup quinoa uncooked
- 2 cups reduced sodium vegetable broth divided
- 3/4 teaspoon salt divided
- 1 cup water
- 3 cups cauliflower cut into bite-sized florets, 260 grams
- 1/3 cup onion roughly chopped
- 1/4 teaspoon crushed red pepper flakes
- black pepper
- 3/4 cup quartered artichoke hearts drained and roughly chopped, about 1/2 of a 14.5-ounce can
- 1 1/2 cups roughly chopped spinach leaves packed
- 1/2 cup grated Parmesan cheese divided
Instructions
- Preheat your oven to 400°F.
- Chop off the top of the head of garlic so the tips of the cloves are exposed, and rub a drizzle of olive oil into the head of garlic.
- Place two pieces of tinfoil on top of each other (shiny side inward) and wrap the garlic up tightly. Place in a small pan and bake until the garlic is soft and roasted, about 35-40 minutes.
- Turn the oven down to 350°F.
- Spray an 8x8-inch pan with cooking spray and combine the quinoa, 1 cup of broth, and 1/4 teaspoon of salt in the pan, stirring well.
- Cover with tinfoil and bake until the broth is absorbed, about 35-40 minutes.
- While the quinoa cooks, combine the remaining broth and water in a large pot and bring to a boil.
- Once boiling, add the chopped cauliflower. Cover and boil until the cauliflower is fork-tender, about 6-7 minutes.
- While the cauliflower cooks, heat the olive oil in a medium pan over medium-high heat. Add the onion and stir until golden brown, about 4-5 minutes.
- Using a slotted spoon, transfer the cauliflower into a large, high-powered blender. Add the cooked onion, red pepper flakes, the remaining 1/2 teaspoon of salt, and a few good pinches of pepper.
- Finally, add 2 tablespoons of the liquid that you cooked the cauliflower in and squeeze all of the roasted garlic into the blender.
- Blend until smooth and puréed, scraping down the sides as necessary.
- Once the quinoa is cooked, stir in all of the cauliflower Alfredo sauce, along with the chopped artichoke hearts, spinach leaves, and 1/4 cup of the grated Parmesan cheese.
- Stir until well combined and the spinach begins to wilt. Cover and bake for another 15 minutes.
- Sprinkle the remaining 1/4 cup of Parmesan cheese over the top of the casserole and bake uncovered until lightly golden brown, about 15-20 minutes.
- Let stand for 5-10 minutes before serving.
Nutrition Information
Show Details
Calories
205kcal
(10%)
Carbohydrates
26g
(9%)
Protein
10g
(20%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
11mg
(4%)
Sodium
1085mg
(45%)
Potassium
452mg
(13%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
1203IU
(24%)
Vitamin C
40mg
(44%)
Calcium
154mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 1085mg | 45% |
| Potassium | 452mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 1203IU | 24% |
| Vitamin C | 40mg | 44% |
| Calcium | 154mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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