Quinoa Casserole Food

QUINOA BROCCOLI CASSEROLE

Steps:

• Place quinoa in a bowl; pour in enough water to cover. Soak for 30 minutes. Drain and rinse several times.
• Bring quinoa, water, olive oil, and 1 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and the water has been absorbed, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
• Stir broccoli, cream of mushroom soup, Cheddar cheese, 1/2 cup French-fried onions, sour cream, and lemon pepper into cooked quinoa; season with salt and black pepper to taste. Spoon quinoa mixture into the prepared baking dish.
• Bake in the preheated oven until heated through, 10 minutes. Sprinkle with 1/2 cup French-fried onions and bake until topping is lightly browned, about 5 more minutes.

QUINOA AND BROCCOLI CASSEROLE

Steps:

• Place the quinoa in fine sieve or strainer and rinse thoroughly under cool running water and allow to drain.
• Position a rack in the middle of the oven and heat to 350 degrees F.
• Bring the quinoa, chicken stock and 2 teaspoons of the salt to a boil in a medium saucepan over high heat. Reduce the heat to low, stir, cover and cook for 15 minutes. When 5 minutes remain, add the broccoli right on top of the quinoa and replace the lid.
• Heat a large, straight-sided saute pan over high heat and add the mushrooms and 1/3 cup of water. Cook until the mushrooms collapse, 2 to 3 minutes, then add 2 tablespoons of the butter and cook until browned. Remove to a large bowl.
• Add the remaining 2 tablespoons of butter to the pan along with the onions and the remaining teaspoon of salt. Reduce the heat to low and sweat the onions until translucent, about 5 minutes. Then stir in the mustard, smoked paprika, black pepper, cayenne and white pepper and cook for 1 minute more. Add the half-and-half to the pan and heat until warm.
• Whisk the egg in a medium bowl and temper with 1 cup of the hot liquid, continuing to whisk to prevent curdling. Then whisk the egg mixture back into the saute pan and add the cheese, stirring until melted.
• Add the quinoa, broccoli, mayonnaise and the melted cheese mixture to the bowl with the mushrooms and stir to combine.
• Pour the quinoa mixture into an ungreased 9-by-13-inch glass baking dish (see Cook's Note). Bake until set and just beginning to brown, about 45 minutes or until the internal temperature reaches 205 to 210 degrees F. Cool 10 minutes before serving.

QUINOA WITH MUSHROOMS

Steps:

• Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
• Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.

MEXICAN QUINOA

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
• Mix undrained can of diced tomatoes with green chiles, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.

CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really, really sticks to the sides). Bring the chicken broth and 1/2 cup milk to a low boil in a saucepan. Whisk the other 1/2 cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
• In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
• While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
• Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

MEXICAN QUINOA CASSEROLE

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-high heat. Saute green bell peppers and onion until softened, 5 to 7 minutes.
• Mix chicken breasts, black beans, tomatoes, cream of chicken soup, half the Cheddar cheese, sour cream, chili powder, and cayenne pepper together in a bowl.
• Place 1/2 the tortillas in the bottom of a baking pan. Spoon half the chicken mixture on top. Add the remaining tortillas and top with remaining chicken mixture. Sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until set, about 45 minutes.

CAULIFLOWER CASSEROLE WITH QUINOA KALE AND SHARP CHEDDAR

Steps:

• Preheat oven to 375ºF. Pull the kale leaves off the thick stems and tear them into bite sized pieces, rinse leaves, spin or pat dry (they don't have to be completely dry) and spread kale leaves out on a large rimmed baking sheet. Drizzle olive oil over kale and use your hand to massage the oil into the leaves. Roast kale in the center of the oven for 15-20 minutes, tossing after ten minutes, until tender and crisp on the edges. Set aside.
• While the kale is roasting, put the quinoa in a large saucepan (large enough to hold all the cauliflower too) and add cold water so the pot is about 2/3 of the way filled. Turn the heat to high. Once boiling, turn the heat down to a gentle boil and set the timer for 7 minutes. When the timer goes off, add the cauliflower florets and once again turn the heat to high. Set the timer again for 7 minutes. Drain the quinoa and cauliflower and transfer to a large mixing bowl. Add roasted kale and toss. Add most of the cheese, setting aside a handful to sprinkle on top. Add the milk, mustard, 1 teaspoon of salt or to taste, 1/2 teaspoon of black pepper or to taste, and onion powder, if using. Toss well to combine.
• Turn the oven down to 350ºF. Transfer the mixture to a 2-quart casserole. Sprinkle with remaining cheese. Bake in upper third of the oven for 30 minutes or until the top is golden brown and crisp in spots. If you like the top to be extra crisp and brown, turn on the broiler for a minute or two, watching carefully to prevent burning.
• Serve hot.

BAKED QUINOA CASSEROLE RECIPE

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.

QUINOA CASSEROLE

Steps:

• Preheat oven to 350°F Roast rinsed quinoa in a skillet until it pops.
• Place in casserole dish and add water.
• Heat oil and saute onions, garlic, and curry in skillet until onions are translucent.
• Add celery, broccoli, and tomato; saute briefly and add to quinoa.
• Add soy sauce and vinegar.
• Cover casserole dish and bake for 45 minutes.

HEALTHY QUINOA TUNA CASSEROLE RECIPE

Steps:

• 1. Rinse the quinoa under cool water, until the water comes out transparent. Put rinsed quinoa in a medium saucepan. Add water, 1/2 teaspoon salt and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.2. Preheat oven to 350F (175C).3. In a bowl, mix together tuna, cooked quinoa, chopped onion, broccoli, Greek yogurt, vegetable stock and spices.4. Transfer into casserole dish. Top with mozzarella. Bake for 25 minutes, until golden.More Healthy Recipes:Healthy Tuna and Quinoa PattiesOvernight OatsShrimp Stir FryHealthy Cauliflower Salad

TUSCAN CHICKEN QUINOA CASSEROLE

Steps:

• First, preheat oven to 375ºF and spray a casserole dish with nonstick cooking spray.
• Next place 1.5 cups uncooked quinoa on the bottom of the casserole dish.
• Then, finely dice onion and cut chicken breast into bite-sized pieces. Transfer into casserole dish.
• Season chicken with minced garlic, Italian seasoning, garlic powder, salt, and pepper.
• Next, mix together around 3 cups of tomato soup with 1 cup of water. If you buy tomato soup in a carton, you will get anywhere from 3-4 cups of tomato soup, so you can use all of the soup, but substitute the rest with water.
• Pour soup mixture on top of chicken and quinoa and use a spoon to mix, making sure that the chicken and quinoa are submerged.
• Cover casserole dish with tin foil and bake at 375ºF for 30 minutes.
• While the casserole is baking, slice 5-6 medium tomatoes.
• Once the 30 minutes is up, remove the casserole from the oven and stir. Add sliced tomatoes and bake for an additional 20 minutes, uncovered.
• Finally, remove casserole one more time, add mozzarella cheese and bake for an additional 10 minutes.
• Remove casserole dish from oven and let sit for 10 additional minutes to thicken.
• Serve with fresh basil.

BROCCOLI & QUINOA CASSEROLE

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.

COZY QUINOA CASSEROLE 7POINTS

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.