Baked Quinoa Casserole Recipes

Steps:

• Preheat oven to 350°F Roast rinsed quinoa in a skillet until it pops.
• Place in casserole dish and add water.
• Heat oil and saute onions, garlic, and curry in skillet until onions are translucent.
• Add celery, broccoli, and tomato; saute briefly and add to quinoa.
• Add soy sauce and vinegar.
• Cover casserole dish and bake for 45 minutes.

Steps:

• Preheat oven to 350 degrees F. Oil a 2-quart gratin dish.
• In a saute pan over medium heat, heat olive oil and add leeks. Saute, stirring, until they become tender, about 5 minutes. Add the garlic and continue to cook, stirring, for another minute. Add the peppers and cook, covered, for 5 to 10 more minutes, until peppers are tender, yet crisp. Remove pepper mixture for the heat.
• In a bowl, beat eggs and milk. Stir in the quinoa and add cheese, potatoes, pepper mixture, salt, pepper and thyme. Pour into the prepared baking dish and bake for about 35 to 45 minutes, until the top is golden brown. Let mixture rest about 5 minutes before serving

Steps:

• Place the quinoa in fine sieve or strainer and rinse thoroughly under cool running water and allow to drain.
• Position a rack in the middle of the oven and heat to 350 degrees F.
• Bring the quinoa, chicken stock and 2 teaspoons of the salt to a boil in a medium saucepan over high heat. Reduce the heat to low, stir, cover and cook for 15 minutes. When 5 minutes remain, add the broccoli right on top of the quinoa and replace the lid.
• Heat a large, straight-sided saute pan over high heat and add the mushrooms and 1/3 cup of water. Cook until the mushrooms collapse, 2 to 3 minutes, then add 2 tablespoons of the butter and cook until browned. Remove to a large bowl.
• Add the remaining 2 tablespoons of butter to the pan along with the onions and the remaining teaspoon of salt. Reduce the heat to low and sweat the onions until translucent, about 5 minutes. Then stir in the mustard, smoked paprika, black pepper, cayenne and white pepper and cook for 1 minute more. Add the half-and-half to the pan and heat until warm.
• Whisk the egg in a medium bowl and temper with 1 cup of the hot liquid, continuing to whisk to prevent curdling. Then whisk the egg mixture back into the saute pan and add the cheese, stirring until melted.
• Add the quinoa, broccoli, mayonnaise and the melted cheese mixture to the bowl with the mushrooms and stir to combine.
• Pour the quinoa mixture into an ungreased 9-by-13-inch glass baking dish (see Cook's Note). Bake until set and just beginning to brown, about 45 minutes or until the internal temperature reaches 205 to 210 degrees F. Cool 10 minutes before serving.

Steps:

• Preheat the oven to 400ºF. Oil a 2-quart gratin or baking dish.
• Heat a medium frying pan or a wide saucepan over medium-high heat. Wash the spinach and without spinning dry, add to the pan and wilt in the liquid left on the leaves after washing. You may have to do this in 2 batches. As soon as the spinach wilts, remove from the heat and rinse with cold water. Squeeze dry and chop. Set aside.
• Wipe the pan dry and heat 1 tablespoon of the olive oil in it over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and stir with the onion until fragrant, about 1 minute. Stir in the spinach and season with salt and pepper. Remove from the heat.
• Beat the eggs in a large bowl and add 1/2 teaspoon salt. Stir in the quinoa, the onion and spinach mixture, the Gruyère, and the sage. Add freshly ground pepper and stir the mixture together. Scrape into the gratin dish. Sprinkle the Parmesan over the top and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake until nicely browned on top, about 25 minutes. Remove from the heat, allow to sit for about 5 minutes, and serve.

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-high heat. Saute green bell peppers and onion until softened, 5 to 7 minutes.
• Mix chicken breasts, black beans, tomatoes, cream of chicken soup, half the Cheddar cheese, sour cream, chili powder, and cayenne pepper together in a bowl.
• Place 1/2 the tortillas in the bottom of a baking pan. Spoon half the chicken mixture on top. Add the remaining tortillas and top with remaining chicken mixture. Sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until set, about 45 minutes.

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.

Steps:

• Preheat oven to 350°F.
• Heat 1 tbsp olive oil in pan. Add onion and garlic, and saute about 8 minutes. Remove from heat; and transfer to oven-safe casserole dish if not already using one.
• Add quinoa, tomatoes, chick peas, water, tomato paste and spices. Season with salt and pepper and stir to combine.
• COVER and place in oven
• Caferfully remove casserole from oven and stir in spinach. It will wilt from the heat.
• Top with sour cream, diced avocado and/or cilantro and serve.