Cozy Quinoa Casserole 7points Food

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BAKED QUINOA CASSEROLE RECIPE



Baked Quinoa Casserole Recipe image

This Baked Quinoa Casserole is an easy, hearty main dish that is perfect for fall. It's ready in under 30 minutes and is a great gluten-free dinner recipe to feed a crowd! Even my kids loved this cheesy quinoa recipe loaded with sausage, apples and veggies!

Provided by Laura

Categories     Main Course

Time 30m

Number Of Ingredients 13

1 ½ cups water
¾ cup quinoa
¼ tsp salt
14 oz smoked sausage (diced)
1 TBS olive oil
½ green bell pepper (diced)
¼ cup onion (diced)
½ tsp minced garlic
½ tsp garlic salt
1 apple (diced ( 1 cup))
1 14 oz can fire roasted diced tomatoes
¼ cup whole milk
2 cups Tillamook Farmstyle Cut Sharp Cheddar Cheese (divided)

Steps:

  • Bring 1 ½ cups of water and ¼ tsp salt to a boil.
  • Add quinoa and return to a boil.
  • Once water is boiling turn the heat down to a simmer.
  • Simmer on low for 15 minutes.
  • After 15 minutes turn off the heat, stir the quinoa, and return the lid to the pot.
  • Let the quinoa sit covered for 15 more minutes.
  • After 15 minutes, fluff the quinoa with a spatula and it's ready to use in this baked quinoa recipe.
  • Preheat oven to 400 degrees F
  • Add 1 TBS olive oil to a 10" round cast iron skillet.
  • Add sausage to the skillet and cook until it just starts to brown.
  • Add onion, bell pepper and minced garlic and cook for 5-8 minutes until the onions are translucent.
  • Remove from heat and add apples, stir to combine.
  • Add canned tomatoes, garlic salt, 1 cup cheese and milk and stir until combined and the cheese is melted (you may need to return the pan to the heat source and cook on low heat to get the cheese to melt).
  • Add cooked quinoa and stir until combined.
  • Top with remaining 1 cup of cheese
  • Bake in preheated oven for 10 minutes or until the cheese is melted.
  • Serve warm with a sprinkle of fresh parsley if desired.

Nutrition Facts : ServingSize 0.5 cup, Calories 318.7 kcal, Carbohydrate 16.8 g, Protein 17.7 g, Fat 19.2 g, SaturatedFat 9 g, Cholesterol 57.9 mg, Sodium 854 mg, Fiber 2.4 g, Sugar 3.5 g, UnsaturatedFat 1.6 g

BROCCOLI & QUINOA CASSEROLE



Broccoli & Quinoa Casserole image

This broccoli-quinoa casserole makes a hearty vegetarian main dish. As the quinoa absorbs water and cooks, it creates the perfect amount of steam for cooking the broccoli. The broccoli is crisp-tender and adds texture to contrast with the creamy, cheesy quinoa. Swap in tricolor quinoa, if you prefer.

Provided by Melissa Gray

Categories     Healthy Broccoli Casserole Recipes

Time 1h

Number Of Ingredients 13

2 cups water
1 cup quinoa
1 tablespoon extra-virgin olive oil
½ teaspoon salt, divided
4 cups small broccoli florets and chopped stems
1 (15.5 ounce) can no-salt-added cannellini beans, rinsed
1 cup whole milk
1 cup whole-milk plain strained yogurt, such as Greek or skyr
2 tablespoons chopped fresh thyme, plus more for garnish
3 cloves garlic, finely chopped
¾ teaspoon ground pepper
½ teaspoon onion powder
2 cups shredded fontina cheese, divided

Steps:

  • Position oven rack 5 inches from broiler; preheat to 350°F. Lightly coat a 13-by-9-inch broiler-safe baking dish with cooking spray. Combine water, quinoa, oil and 1/4 teaspoon salt in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook, undisturbed, for 10 minutes. Add broccoli to the mixture (do not stir); cover and continue cooking until all the water is absorbed, about 5 minutes. Remove from heat; let stand, covered, for 5 minutes.
  • Transfer the quinoa mixture to a large bowl. Add beans, milk, yogurt, thyme, garlic, pepper, onion powder, 1 1/2 cups cheese and the remaining 1/4 teaspoon salt. Gently stir until evenly combined. Spoon the mixture into the prepared baking dish. Sprinkle with the remaining 1/2 cup cheese.
  • Bake until heated through and the cheese is melted, about 15 minutes. Set oven to broil (without removing the dish). Broil until lightly browned, about 3 minutes. Remove from oven; let cool for 5 minutes. Garnish with additional thyme, if desired.

Nutrition Facts : Calories 306 calories, Carbohydrate 27 g, Cholesterol 39 mg, Fat 15 g, Fiber 5 g, Protein 18 g, SaturatedFat 7 g, Sodium 414 mg, Sugar 5 g

COZY QUINOA CASSEROLE 7POINTS



Cozy Quinoa Casserole 7points image

This is from Women's Health Magazine (Jan/Feb 2007 issue). The title of the article this was included in was, "One-Pot Wonders." This sounds delish, can be modified to your liking, and can be made vegetarian by using a veggie broth/stock in place of the chicken and veggie-meat in place of the turkey, which is what I'll be doing. Healthy, filling, and yummy all around! P.S. the recipe editor thing is being weird and it keeps erasing the amount of garlic cloves...the amount is 2 cloves of garlic., not zero like the recipe ingredients indicate.

Provided by QueenQT26

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 large onion, peeled and diced
1 tablespoon olive oil
5 -6 cremini mushrooms or 5 -6 white mushrooms, thinly sliced
2 garlic cloves, peeled and minced
1/2 cup acorn squash, sliced
1 lb ground turkey or 1 lb veggie crumbles
1 1/2 teaspoons poultry seasoning or 1 1/2 teaspoons dried sage
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1 1/2 cups low sodium chicken broth
1 cup quinoa, rinsed
1/4 cup fresh parsley, minced
6 ounces reduced-fat monterey jack cheese, shredded

Steps:

  • Preheat oven to 350°F.
  • In a skillet, sauté onion in olive oil on medium-high heat for 2 to 3 minutes or until translucent.
  • Add mushrooms, squash, and garlic and cook for 2 to 3 minutes.
  • Add turkey (or veggie meat substitute), breaking into small pieces as it browns, about 3 to 4 minutes.
  • Add poultry seasoning, salt, pepper, stock, and quinoa and bring to a boil. Reduce heat , cover, and simmer for 10 minutes.
  • Transfer ingredients from pan into a 9-by-9 casserole dish or baking pan.
  • Mix in parsley and 3 oz. cheese.
  • Sprinkle remaining 3 oz. cheese on top of casserole.
  • Bake in oven for 30 to 35 minutes.

Nutrition Facts : Calories 317, Fat 12.2, SaturatedFat 3.4, Cholesterol 58.2, Sodium 628.8, Carbohydrate 24.5, Fiber 2.9, Sugar 1.6, Protein 28

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