This Spinach & Cheese Quinoa Casserole gives the best both worlds. It provides some healthy ingredients, quinoa, spinach, and red pepper. It also delivers on some creamy and delicious ingredients, sharp cheddar cheese and whole milk. So, today I am sharing with you this dish that gives nutritional value but adds creaminess to round it out!
You cannot necessarily see in the pictures the cheesy goodness that is through this entire dish. You will just have to make this to find out! The key is to use a sharp cheddar cheese. I am a huge fan of Cabot Seriously Sharp Cheddar Cheese. It really serves this dish justice.
This makes a large amount food in a 13 x 9 baking dish, but don’t be surprised if everyone comes back for seconds. The flavors are so good!! Leftovers are even better!
Spinach & Cheese Quinoa Casserole
- 1 T olive oil
- 1 red bell pepper diced
- 2 shallots
- 5 oz frozen chopped spinach defrosted and all liquid drained & squeezed out from spinach
- 1 t minced garlic
- 1 1/2 cups dry quinoa
- 3 cups vegetable broth
- 1 t salt or to taste
- 1/2 t ground black pepper
- 1/2 cup whole milk
- 2 cups grated sharp cheddar cheese divided (I use Cabot Seriously Sharp Cheddar)
- Preheat oven to 375 degrees. Grease a 9 x 13 baking dish. Set aside
- In a large pot over medium-high heat, heat the oil. Add the red bell pepper, shallots, and spinach. Saute for 4 to 5 minutes or until the bell pepper and shallots are softened. Add the garlic and sautee for 30 seconds or until fragrant.
- Add the quinoa, vegetable broth, salt, and pepper to the pot. Stir to incorporate.
- Bring the mixture to a boil. Cover and reduce heat to a simmer. Continue simmering for 15 to 20 minutes or until all of the liquid has been absorbed. Remove from heat and stir.
- Add the milk and 1 1/2 cups of the cheese to the mixture. Stir to combine.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup cheese over the top.
- Bake in the oven for 30 minutes or until the top is golden.
- Allow to cool for 10 minutes before serving.