Spinach and Cheese Quinoa Casserole

I found a recipe on EatLiveRun that sounded delicious and I had to try it.  I did make a few changes to suite my own tastes and make it vegetarian.  She used red bell peppers and I’m not a fan, so I added tomatoes before I threw the casserole in the oven.  I also do not care for frozen spinach, so I used fresh baby spinach.  I also cut the recipe in half since it was just me and the little guy.  It was fantastic.  I was worried that my changes might not work – but they did!  I can’t wait for my husband to get back into town so he can try it out too.  I think this might be a vegetarian dish that he’ll like.


Spinach and Cheese Quinoa Casserole

3/4 cup quinoa

1 1/2 cups vegetable broth

1 tsp garlic (I forgot to buy garlic, so I used garlic powder – highly recommend using real garlic!)

2 huge handfuls baby spinach, chopped

1/2 tsp olive oil

1/2 cup milk

1 cup shredded cheddar cheese

1/2 cup panko breadcrumbs

1/2 tsp salt

1/4 tsp dry mustard

1/4 tsp pepper

1 cup chopped tomatoes (I used my mini San Marzano tomatoes that I picked up this week)

Preheat the over to 375 degrees.

Heat the oil over medium high heat and cook the spinach for 2 minutes.  Add garlic and cook 30 more seconds.  Add quinoa, vegetable broth, salt, mustard, and pepper. Bring to boil.  Then simmer for 15 – 20 minutes, until liquid has been absorbed.  Add cheese and milk.  Transfer to 8×8 dish sprayed with vegetable spray.  Combine panko and mozzarella and sprinkle on top.  Bake for 30 minutes.  Let cool 10 minutes.

Adapted from EatLiveRun.

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One thought on “Spinach and Cheese Quinoa Casserole

  1. Pingback: Merry Christmas! | Momma Loves Veggies

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