Quinoa Spinach Arugula & Cheese Casserole
Prep time
Cook time
Total time
Healthy, cheesy goodness
Author: Carie, aka Bakeaholic Mama
Recipe type: Main Dish, Side Dish
Cuisine: American
Serves: 6-8
Ingredients
- 3 Tablespoons butter, melted
- 3 Tablespoons all-purpose flour
- 1½ cups milk, whole or 2%
- Dash of ground nutmeg
- ½ teaspoon salt
- 8 ounces by weight or 2 cups shredded sharp cheddar cheese
- 3 cups cooked quinoa (I used 2 cups of chicken stock and one cup of quinoa)
- 2 bunches fresh spinach, or 2 packages (3.5 oz) fresh baby spinach/arugula mix
- 1½ cups fresh broccoli, steamed in microwave 1½ minutes, drained
- 4 Tablespoons butter, melted
- ¾ cup panko bread crumbs
Instructions
- Preheat oven to 350 degrees F.
- Cook quinoa according to package directions.
- In a medium saucepan, melt butter. Add flour. Whisk together to make a roux. Add milk, and stir constantly until the white sauce is thickened. Remove pan from heat.
- Add shredded cheddar cheese in handfuls, stirring until completely melted after each addition. Set aside.
- In a large bowl, mix quinoa, cheese sauce, and uncooked spinach OR spinach/arugula mix. (In addition, I added 1½ cups of steamed broccoli, cooked in the microwave for 1½ minutes, and drained.)
- Pour mix into a 2-quart casserole dish. (Original recipe used 8" cast iron skillet)
- Melt 4 Tablespoons butter in microwave save dish. Add panko bread crumbs. Stir until incorporated. Sprinkle on top of ingredients in casserole dish.
- Bake for 20-30 minutes, until dish is bubbling and bread crumbs are browned.
Notes
Broccoli may be omitted.
Kale may be substituted.
Other additions: chopped water chestnuts; toasted pine nuts; crispy bacon bits.
Kale may be substituted.
Other additions: chopped water chestnuts; toasted pine nuts; crispy bacon bits.
Nutrition Information
Serving size: 6-8
Recipe by At Mimi's Table at https://atmimistable.com/quinoa-spinach-arugula-cheese-casserole/