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Easy And Creamy Quinoa Casserole
5 from 3 votes

Easy And Creamy Quinoa Casserole

This Easy And Creamy Quinoa Casserole is a satisfying and delicious dinner everyone will love.

Prep Time
20 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 35 mins
Servings: 4
Calories: 205 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 garlic chop it in half if, it's quite large, small head
  • 1/2 tablespoon olive oil
  • 1/2 cup quinoa uncooked
  • 2 cups vegetable broth divided, reduced sodium
  • 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 red pepper flakes crushed
  • black pepper
  • 3/4 cup artichoke hearts drained and roughly chopped, about 1/2 of a 14.5-ounce can, quartered
  • 1 1/2 cups spinach leaves packed, roughly chopped
  • 1/2 cup Parmesan Cheese divided, grated

Instructions

    Cup of Yum
  1. Preheat your oven to 400°F.
  2. 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.
  3. 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.
  4. Turn the oven down to 350°F.
  5. 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.
  6. Cover with tinfoil and bake until the broth is absorbed, about 35-40 minutes.
  7. While the quinoa cooks, combine the remaining broth and water in a large pot and bring to a boil.
  8. Once boiling, add the chopped cauliflower. Cover and boil until the cauliflower is fork-tender, about 6-7 minutes.
  9. 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.
  10. 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.
  11. Finally, add 2 tablespoons of the liquid that you cooked the cauliflower in and squeeze all of the roasted garlic into the blender.
  12. Blend until smooth and puréed, scraping down the sides as necessary.
  13. 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.
  14. Stir until well combined and the spinach begins to wilt. Cover and bake for another 15 minutes.
  15. 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.
  16. Let stand for 5-10 minutes before serving.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 205

% 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.