Loaded Spinach Quinoa Casserole Food

SPINACH & ARTICHOKE QUINOA CASSEROLE

Steps:

• Preheat the oven to 375ºF.
• Add the cashews to a bowl and cover with boiling water. Allow to sit for 15 minutes. Drain the cashews and add them, along with the rest of the ingredients, into a blender. Blend on high until smooth.
• In a large, oven-safe baking dish (13x9 works well), add the quinoa, chickpeas, artichokes, spinach and cheese. Stir togetehr so they're evenly distributed throughout the pan.
• Pour sauce over veggie-quinoa mixture. Stir with a wooden spoon until evenly incorporated in the pan and all ingredients have been submerged in sauce.
• Bake on center rack for 35 - 40 minutes until casserole is bubbling and the quinoa is cooked. Remove and let cool for 5 minutes, then serve.
• Garnish with a touch of cheese (or nutritional yeast) and enjoy!

LOADED SPINACH QUINOA CASSEROLE

Steps:

• Preheat oven to 375 degrees. Grease 9×13 inch baking dish and set aside. Cook quinoa with the chicken stock according to the package.
• Meanwhile, in a large skillet, heat the olive oil and add turkey meat and onions. Add the salt, pepper, garlic powder, onion powder, dried parsley, dried thyme, and dried basil, Cook until the turkey is no longer pink, about 7-9 minutes. Add garlic and cook for about 1 minute.
• Add tomato sauce, turn heat to low and let simmer for about 10 minutes, Squeeze the juice from 1 lemon and stir then remove from heat.
• Pour the cooked quinoa into a large bowl. Add the black beans, 1/2 cup cheese, and the juice of 1 more lemon and stir to combine. Add the meat mixture to the quinoa, along with the spinach and stir until well combined.
• Pour mixture into prepared baking dish, top with the remaining cheese, and bake for 20-25 minutes until cheese is melted and bubbly.

BAKED QUINOA WITH SPINACH AND CHEESE

Steps:

• Preheat the oven to 400ºF. Oil a 2-quart gratin or baking dish.
• Heat a medium frying pan or a wide saucepan over medium-high heat. Wash the spinach and without spinning dry, add to the pan and wilt in the liquid left on the leaves after washing. You may have to do this in 2 batches. As soon as the spinach wilts, remove from the heat and rinse with cold water. Squeeze dry and chop. Set aside.
• Wipe the pan dry and heat 1 tablespoon of the olive oil in it over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and stir with the onion until fragrant, about 1 minute. Stir in the spinach and season with salt and pepper. Remove from the heat.
• Beat the eggs in a large bowl and add 1/2 teaspoon salt. Stir in the quinoa, the onion and spinach mixture, the Gruyère, and the sage. Add freshly ground pepper and stir the mixture together. Scrape into the gratin dish. Sprinkle the Parmesan over the top and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake until nicely browned on top, about 25 minutes. Remove from the heat, allow to sit for about 5 minutes, and serve.

QUINOA WILTED SPINACH SALAD

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork., In a large bowl, combine the warm quinoa, spinach and cranberries. For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. Stir in onion. Pour over quinoa mixture; toss to coat. Sprinkle with pecans.