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.

Course Main Course

Cuisine American, Gluten Free, Healthy, Quinoa

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

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