Photo credit: eatgood4life.com
It’s time to enjoy Fall/winter recipes! and this one from eatgood4life it’s perfect for this warm days! I love it because it’s vegetarian and has lots of cheese LOL! I did modified it a little, so I’m going to share mine, but you can always go to their website for more-less ingredients.
You can probably make it vegan if you have a vegan mozzarella that you love!
- 2 cup uncooked quinoa
- 4 1/2 cup low-sodium vegetable stock
- 2 tbsp pesto sauce
- 1/2 tsp himalayan salt
- 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
In a large mixing bowl, with a wire whisk, mix the vegetable stock, pesto and salt. Heat mixture until boil.
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.
I place my casserole under the broiler for 2-3 minutes to brown the top but this is just optional. Serve while still warm.
What are your favorite websites for recipes?