Easy and Creamy Quinoa Casserole

This easy, gluten-free Quinoa Casserole tastes like spinach and artichoke dip in a healthy, weeknight dinner form, that is sure to be a crowd pleaser! Cauliflower Alfredo sauce makes it extra creamy!

Why You Will Love This Quinoa Casserole

• It tastes great: with tangy artichokes, combined with ooey-gooey salty Parmesan cheese and vibrant, FRESH, HEALTHY spinach.
• It is comforting: with super smooth and luscious, melty cheese swimming in CREAMY, secret-hidden-vegetables and garlic sauce around chewy quinoa.
• It has cauliflower Alfredo sauce: although it is not new and hot and trendy anymore, it’s still incredibly creamy and fills your tummy with happiness.

What is Cauliflower Alfredo Sauce?

Cauliflower Alfredo sauce is made up of puréed cooked cauliflower, milk, and cheese. It has less fat and fewer calories than traditional Alfredo sauce, which includes butter, heavy cream, and Parmesan cheese. Those following a gluten-free, low-carb, or vegetarian diet should consider cauliflower Alfredo sauce, if you haven’t already. It’s most associated with pasta but we’re going to go in another direction with this recipe.

There’s this odd thing that happens when you put a little bit of roasted garlic, tender and golden brown onions, a dash of salt and pepper and a few healthy tablespoons of salty stock into a blender….then add cauliflower. It’s odd in the fact that you’re eating pureed vegetables are you’re TOTALLY okay with it. Like, on its own.

INGREDIENTS

• 1 small head garlic, chop it in half if it’s quite large
• 1/2 cup quinoa, uncooked
• 2 cups reduced-sodium vegetable broth, divided
• 3/4 tsp salt, divided
• 1 cup water
• 3 cups cauliflower, cut into bite-sized florets, 260 grams
• 1/2 tbsp olive oil
• 1/3 cup onion, roughly chopped
• 1/4 tsp crushed red pepper flakes
• black pepper
• 1/2 14.5-oz can quartered artichoke hearts, drained and roughly chopped, about 3/4 cup packed
• 1 1/2 cups roughly chopped spinach leaves, packed
• 1/2 cup grated Parmesan cheese, divided

INSTRUCTIONS

Prepare

Preheat your oven to 400°F. Chop the top of the head of garlic off so the tips of the cloves are exposed and rub a drizzle of olive oil into the head of garlic. Place two pieces of tinfoil on top of each other (shiny side inwards) and wrap the garlic up tightly. Place on a small pan and bake until the garlic is soft and roasted, about 35-40 minutes. Turn the oven down to 350°F. Spray an 8×8 inch pan with cooking spray and combine the quinoa, 1 cup of broth and 1/4 teaspoon of salt inside it, stirring well.

Bake

Cover with tinfoil and bake until the broth is absorbed, about 35-40 minutes.

Cook

While the quinoa cooks, combine the remaining broth and water in a large pot and bring to a boil. Once boiling, add in the chopped cauliflower, cover and boil until the cauliflower is fork-tender, about 6-7 minutes. While the cauliflower cooks, heat the olive oil in a medium pan over medium/high heat. Add in the onion and stir until golden brown, about 4-5 minutes. Using a slotted spoon, transfer the cauliflower into a large, high-powered blender. Add in the cooked onion, red pepper flakes, the remaining 1/2 teaspoon of salt and a few good pinches of pepper. Finally, add in 2 Tablespoon of the liquid that you cooked the cauliflower in and squeeze all of the roasted garlic into the blender.

Blend

Blend until smooth and pureed, scraping down the sides as necessary.

Stir

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. Stir until well combined and the spinach begins to wilt. Cover and bake for another 15 minutes.

Finish and DEVOUR

Finally, 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. Let stand for 5-10 minutes (it’s hot) and DEVOUR!

How to store Quinoa Casserole

This casserole can last for up to four days in the fridge. You can also freeze it in a sealable freezer bag or wrap it in plastic wrap or aluminum foil. When it comes time to recommence eating, thaw it in the refrigerator and then reheat it in the oven or microwave. Be sure to let the casserole cool completely before storing it to prevent the growth of harmful bacteria.

Top Tips to Make Quinoa Casserole

Here are a few top tips for making quinoa casserole:

1. Rinse the quinoa well before cooking it to remove any bitterness and improve its texture.
2. Consider using a mix of different types of cheese, such as cheddar, Parmesan, and mozzarella, for a more complex flavor.
3. Try different herbs and spices — basil, oregano, thyme, and paprika, for instance — to add depth and complexity to the casserole.

What to Eat with Quinoa Casserole

Quinoa casserole can be the star of your meal or play a supporting role. Because of this, you have more than a few options of what to serve with it:

• Some grilled romaine wedge salad with lemon vinaigrette
• Roasted vegetables, such as broccoli, brussels sprouts, or asparagus
• Grilled chicken, salmon, or shrimp
• A fresh fruit salad with berries and sliced citrus fruits
• Garlic bread or a loaf of crusty bread to dip in the casserole
• A dollop of sour cream or Greek yogurt to add a creamy texture to the dish
• A refreshing cucumber salad

Recipe

Easy and Creamy Quinoa Casserole

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Serves: 4

Prep: 30 minutes minutes

Cook: 30 minutes minutes

Ingredients

• 1 small head Garlic Chop it in half if it’s quite large
• 1/2 cup Quinoa Uncooked
• 2 cups Reduced Sodium Vegetable Broth Divided
• 3/4 teaspoon Salt Divided
• 1 cup Water
• 3 cups Cauliflower Cut into bite-sized florets, 260 grams
• 1/2 tablespoon Olive Oil
• 1/3 cup Onion Roughly chopped
• 1/4 teaspoon Crushed Red Pepper Flakes
• Black Pepper
• 1/2 14.5 ounce can Quartered Artichoke Hearts Drained and roughly chopped, about 3/4 cup packed
• 1 1/2 cups Roughly Chopped Spinach Leaves Packed
• 1/2 cup Grated Parmesan Cheese Divided

Instructions

• Preheat your oven to 400°F.
• Chop the top of the head of garlic off so the tips of the cloves are exposed and rub a drizzle of olive oil into the head of garlic.
• Place two pieces of tinfoil on top of each other (shiny side inwards) and wrap the garlic up tightly. Place on a small pan and bake until the garlic is soft and roasted, about 35-40 minutes.
• Turn the oven down to 350°F.
• Spray an 8×8 inch pan with cooking spray and combine the quinoa, 1 cup of broth and 1/4 teaspoon of salt inside it, stirring well.
• Cover with tinfoil and bake until the broth is absorbed, about 35-40 minutes.
• While the quinoa cooks, combine the remaining broth and water in a large pot and bring to a boil.
• Once boiling, add in the chopped cauliflower, cover and boil until the cauliflower is fork-tender, about 6-7 minutes.
• While the cauliflower cooks, heat the olive oil in a medium pan over medium/high heat. Add in the onion and stir until golden brown, about 4-5 minutes.
• Using a slotted spoon, transfer the cauliflower into a large, high-powered blender. Add in the cooked onion, red pepper flakes, the remaining 1/2 teaspoon of salt and a few good pinches of pepper.
• Finally, add in 2 Tablespoon of the liquid that you cooked the cauliflower in and squeeze all of the roasted garlic into the blender.
• Blend until smooth and pureed, scraping down the sides as necessary.
• 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.
• Stir until well combined and the spinach begins to wilt. Cover and bake for another 15 minutes.
• Finally, 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.
• Let stand for 5-10 minutes (it’s hot) and DEVOUR!

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

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