Cozy Quinoa Casserole Recipes

CHICKEN QUINOA CASSEROLE

Chicken Quinoa Casserole image

I tried to figure out a casserole that I haven't seen before. Super good, super easy, and just the right amount of 'good-for-you' to cover up the guilt!

Provided by MommaBean3

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 1h5m

Yield 12

Number Of Ingredients 16

Ingredients

1 serving cooking spray
2 cups vegetable broth
3 cloves garlic, minced
4 grinds salt
5 grinds black pepper
1 cup quinoa
1 rotisserie chicken - skin and bones removed, meat cut into bite-size pieces
2 tablespoons olive oil
3 cups clean fresh spinach, roughly chopped
1 cup carrot matchsticks
½ cup roasted red peppers, drained and chopped
1 ½ (15 ounce) jars Alfredo sauce
1 teaspoon dried basil
2 tablespoons unsalted butter
¾ cup panko bread crumbs
¾ cup grated Parmesan cheese

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Spray a casserole dish with cooking spray.
Combine vegetable broth, garlic, salt, and pepper in a pot over medium-high heat and bring to a boil. Add quinoa, cover, reduce heat, and simmer until tender, about 15 minutes. Let stand 5 minutes.
Heat olive oil in a skillet over medium-low heat. Add spinach, carrots, and red peppers and cook until barely tender, about 5 minutes.
Mix chicken, cooked quinoa, cooked vegetables, Alfredo sauce, and basil together in a bowl. Pour into the prepared casserole dish, patting it down with a spoon.
Melt butter in a small saucepan over medium heat and mix in bread crumbs until evenly coated. Remove from heat and stir in Parmesan cheese. Evenly distribute cheese crumbs over the top of the casserole.
Bake in the preheated oven until cooked through and lightly browned on top, 25 to 30 minutes.

Nutrition Facts : Calories 420.8 calories, Carbohydrate 19.7 g, Cholesterol 74.4 mg, Fat 29.4 g, Fiber 1.9 g, Protein 21.7 g, SaturatedFat 10.5 g, Sodium 914.9 mg, Sugar 3.1 g

COZY QUINOA CASSEROLE 7POINTS

Cozy Quinoa Casserole 7points image

This is from Women's Health Magazine (Jan/Feb 2007 issue). The title of the article this was included in was, "One-Pot Wonders." This sounds delish, can be modified to your liking, and can be made vegetarian by using a veggie broth/stock in place of the chicken and veggie-meat in place of the turkey, which is what I'll be doing. Healthy, filling, and yummy all around! P.S. the recipe editor thing is being weird and it keeps erasing the amount of garlic cloves...the amount is 2 cloves of garlic., not zero like the recipe ingredients indicate.

Provided by QueenQT26

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 large onion, peeled and diced
1 tablespoon olive oil
5 -6 cremini mushrooms or 5 -6 white mushrooms, thinly sliced
2 garlic cloves, peeled and minced
1/2 cup acorn squash, sliced
1 lb ground turkey or 1 lb veggie crumbles
1 1/2 teaspoons poultry seasoning or 1 1/2 teaspoons dried sage
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1 1/2 cups low sodium chicken broth
1 cup quinoa, rinsed
1/4 cup fresh parsley, minced
6 ounces reduced-fat monterey jack cheese, shredded

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.

Nutrition Facts : Calories 317, Fat 12.2, SaturatedFat 3.4, Cholesterol 58.2, Sodium 628.8, Carbohydrate 24.5, Fiber 2.9, Sugar 1.6, Protein 28

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