Makes 5 servings
Cook time: 45 minutes
Ingredients:
- 2 1/2 cup uncooked quinoa
- 4 1/2 cup low-sodium vegetable stock, or water
- 2 tbsp pesto sauce
- 1/2 tsp celtic salt
- 2 tsp arrowroot powder, or cornstarch
- 2 cups fresh organic spinach
- 12 oz skim mozzarella cheese, I used 16oz
- 1/3 cup parmesan cheese
- 12 oz fresh broccoli florets
- 3 green onions, chopped
Instructions:
- Preheat the oven to 400F.
- In a 9×13 baking rectangular dish place the quinoa and green onions. On the meantime, place the broccoli in a large bowl and microwave on high for 4-5 minutes. Set aside.
- My microwave is not very powerful so this is how long I did it for without the broccoli getting mushy. If you have a powerful microwave you may need just 3 minutes as it will continue to bake in the oven for about 5 minutes.
- In a large mixing bowl, with a wire whisk, mix the vegetable stock, pesto, arrowroot powder and salt. Heat mixture until boil. You can do this on your stove top or microwave. I used my microwave.
- Add the vegetable stock to the quinoa followed by the spinach, parmesan and 3/4 of the mozzarella cheese.
- Bake for 30-35 minutes. Take the quinoa casserole out of the oven and mix in the broccoli.
- Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted.
- If you like you can add more parmesan cheese over the top as well.
- Place casserole under the broiler for 2-3 minutes to brown the top but this is just optional. Serve while still warm.
Source: eatgood4life
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