Wynette Richards

Quinoa Casserole

The Recipe

• 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

1. Preheat oven to 375.
2. 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.
3. In small bowl, whisk cornstarch into the milk.
4. Heat oil in large skillet.
5. Add onions and garlic and sautee till tender.
6. Add greens and cook until they are just starting to wilt.
7. Stir in milk and cornstarch mixture.
8. Stir in artichoke hearts, the parmesan cheese, half the cheddar or mozarella cheese, the cooked quinoa, salt, pepper.
9. Cook in skillet till cheese melts.
10. Put mixture into an oiled 8x8 or 9x9 baking dish.
11. Sprinkle with remaining mozarella or cheddar cheese
12. Bake uncovered for 25 to 30 minutes.

1. 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).
2. Sautee along with the onions: green chile or jalapeño.
3. Add 1/4 to 1/2 cup chopped fresh basil to mixture.
4. Add some sauteed sausage to the mixture.
5. Slice 1 or 2 fresh tomatoes about 1/4 inch thick and spread over top of casserole before baking.