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Spinach & Cheese Quinoa Casserole
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Spinach & Cheese Quinoa Casserole

This dish gives nutritional value but adds cheesy creaminess to round it out!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Dish
Servings: 4 -6

Ingredients

  • 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)

Instructions

  • 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.
  • Enjoy!

Notes

Recipe Adapted From: Eat Live Run