Makes four generous servings. 250 calories per serving if use minimum amount of cheese below and no extras.
- 3/4 cup water
- 1/2 cup uncooked quinoa
- 1 cup milk
- 1-1/2 tsp. cornstarch
- medium onion, finely chopped
- 2 to 4 cloves garlic, minced
- 1 T. olive or avocado oil
- 1 cup roughly chopped artichoke hearts (if marinated, rinse and drain before chopping)
- 6 or more ounces fresh spinach or kale or chard (we use mixed greens from Costco)
- 1/4 to 1/2 cup romano or parmesan cheese, grated
- 1/2 to 1 cup mozarella or cheddar cheese, grated (Tastes just fine with lower amounts of cheese if you are counting calories.)
- 1/4 to 1/2 tsp salt
- 1/4 tsp black pepper
- Preheat oven to 375.
- Bring water to a boil and add quinoa. Return to a boil, reduce to low, cover and cook for 10 to 12 minutes, or till quinoa is soft and water is absorbed. Remove from heat. Fluff with a fork after it sits a few minutes.
- In small bowl, whisk cornstarch into the milk.
- Heat oil in large skillet.
- Add onions and garlic and sautee till tender.
- Add greens and cook until they are just starting to wilt.
- Stir in milk and cornstarch mixture.
- Stir in artichoke hearts, the parmesan cheese, half the cheddar or mozarella cheese, the cooked quinoa, salt, pepper.
- Cook in skillet till cheese melts.
- Put mixture into an oiled 8x8 or 9x9 baking dish.
- Sprinkle with remaining mozarella or cheddar cheese
- Bake uncovered for 25 to 30 minutes.
Variations (not yet tried, but we intend to!):
- Sautee along with the onions: 1 or 2 cups of whatever other vegetables you have on hand, chopped into small pieces (e.g., cauliflower, brussels sprouts, broccoli).
- Sautee along with the onions: green chile or jalapeño.
- Add 1/4 to 1/2 cup chopped fresh basil to mixture.
- Add some sauteed sausage to the mixture.
- Slice 1 or 2 fresh tomatoes about 1/4 inch thick and spread over top of casserole before baking.
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