Quinoa Florentine

This vegetarian Quinoa Florentine is an easy to make quinoa casserole that packs a nutritional punch.  This cheesy casserole is one even the kids will love. I've mentioned before that I really struggle with my boys eating habits. They rarely agree on anything, shun vegetables and are more than a little picky. If I want them to eat the same thing I can either serve them grilled cheese or hamburgers. (Not exactly the healthiest options.)

Fortunately, thus far, Skye is a great eater. She loves avocado, especially smeared over a piece of toasted Udi's Gluten Free bread. She also likes carrots and red pepper.

The most interesting thing is that she refuses toddler food more often than not and instead likes to eat whatever I'm having. I thought for a while she was getting picky, then I discovered that the issue was that she wanted more complex flavors.

One thing that she eats surprisingly well is quinoa, which of course thrills me! Since she's gluten free, it's the perfect meal for her. I love knowing that she's getting everything she needs nutritionally and her willingness to most any kind of quinoa dish makes my life so much easier.

I've been making a lot of casseroles lately just so I have leftovers on hand for her. One of our favorites is this Quinoa Florentine casserole.

If You Like this Quinoa Florentine You May Also Like:

• Pumpkin Quinoa Risotto
• How to Cook Quinoa
• Southwestern Quinoa Pasta Salad

Print Recipe

5 from 1 vote

Quinoa Florentine

This vegetarian Quinoa Florentine is an easy to make quinoa casserole that packs a nutritional punch.  This cheesy casserole is one even the kids will love.

Prep Time15 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Main Course

Cuisine: American, Gluten Free, Healthy, Quinoa

Servings: 8

Calories: 343kcal

Author: Wendy Polisi

Ingredients

• 1 lb frozen spinach thawed
• 1 tablespoon extra virgin olive oil
• 1 onion chopped fine
• 4 cloves garlic minced
• 1 teaspoon sea salt
• ¼ teaspoon fresh ground pepper
• ¼ teaspoon crushed red pepper
• 2 tablespoons quinoa flour or flour of choice
• 2 cups milk of choice unsweetened
• 5 cups cooked quinoa
• 6 ounces ricotta cheese or vegan ricotta
• 8 ounces mozzarella shredded or Daiya Shreds
• 2 ounces Parmigiano-Reggiano shredded or vegan Parmesan

US Customary - Metric

Instructions

• Preheat oven to 350 degrees.
• Rinse spinach and place in a clean dish towel. Wring out excess moisture.
• Heat olive oil to medium in a large oven proof skillet. Add onion and cook for 10 to 12 minutes, until tender. Add garlic and cook for 1 additional minute.
• Stir in salt, pepper, red pepper and flour and cook for about a minute longer, then whisk in milk. Cook for 7 to 10 minutes, until sauce thickens. Reduce heat to low. Stir in quinoa and spinach until well combined.
• Remove from heat and dot with ricotta cheese. Top with mozzarella and Parmesan. Bake for 30 minutes, until cheese is melted and golden brown. Serve warm.

Notes

Servings 8, Calories 336, Fat 14.2g, Carbohydrates 31.9g, Protein 21.5g, Cholesterol 32mg, Sodium 569mg, Fiber 4.1g, Sugars 4.3g, WW Pts 7

Nutrition

Calories: 343kcal | Carbohydrates: 31g | Protein: 19g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 733mg | Potassium: 471mg | Fiber: 5g | Sugar: 2g | Vitamin A: 7010IU | Vitamin C: 4.6mg | Calcium: 445mg | Iron: 3.2mg