SPINACH AND ARTICHOKE QUINOA CASSEROLE

Spinach and Artichoke Quinoa Casserole image

Provided by Jo SB

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

Previous Next

1 1/2 cups quinoa, uncooked
2 1/2 cups water
1 large onion, thinly sliced
4 large garlic cloves, minced
1 tablespoon olive oil, extra virgin
2 cups any milk
1 tablespoon cornstarch
2 cups artichoke hearts, coarsely chopped
312 g spinach
1/2 cup parmesan cheese, shredded
3/4 cup mozzarella cheese, shredded & divided
1 pinch salt
1/2 teaspoon ground black pepper
cooking spray

Steps:

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.
Preheat large non-stick skillet on medium heat and swirl olive oil to coat. Add onion and garlic, saute until translucent, stirring occasionally.
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.
Transfer mixture to a prepared baking dish, level and sprinkle with remaining 1/4 cup cheese. Bake uncovered for 25 minutes. Serve hot.

Nutrition Facts : Calories 275.3, Fat 10.3, SaturatedFat 4.4, Cholesterol 22.3, Sodium 271.7, Carbohydrate 33.6, Fiber 7.1, Sugar 1.6, Protein 13.9