I served this as a delicious, healthy side dish. It goes well with pork tenderloin and many chicken recipes, and it also makes for a great part of any holiday meal. My husband keeps asking me if I could make this twice a week! So far I’ve said no – but only because I want to keep this one a special treat.

With the veggies and quinoa giving the dish such a good amount of vitamins, fiber, and lean protein, it would also make for a great vegetarian main course, perhaps with something like roasted butternut squash or some very simply cooked carrots. And at 244 calories per serving, it makes for a relatively low-cal dinner option. Bon appetit!

Ingredients

1 1/2 cups quinoa, uncooked
2 1/2 cups water
1 large onion, thinly sliced
4 large garlic cloves, minced
1 tbsp olive oil, extra virgin (I use Pompeian)
2 cups any milk
1 tbsp cornstarch
2 cups artichoke hearts, coarsely chopped
11 oz package (4 large handfuls) spinach
1/2 cup (1 oz) Parmesan cheese, shredded
3/4 cup (3 oz) white cheddar (or mozzarella) cheese, shredded & divided
1/2 tsp + a pinch salt
1/2 tsp ground black pepper
Cooking spray (I use Pam, but Misto should be just fine, too.)

Instructions:

In a medium pot, add quinoa, water and a pinch of salt; cover and bring to a boil. Reduce heat to low, cook for 12 minutes and set aside.

In a non-stick skillet on medium heat, add olive oil and then add onion and garlic, saute until translucent, stirring occasionally.

Preheat oven to 375 degrees F and spray 9″ x 13″ baking dish with cooking spray. Whisk together milk with cornstarch. Add to a skillet with previously cooked onion and garlic. Also add artichoke hearts, spinach, Parmesan cheese, 1/2 cup cheddar cheese, quinoa, 1/2 tsp salt and pepper. Stir until cheese is melted.

Transfer mixture to a prepared baking dish, level and sprinkle with remaining 1/4 cup cheese. Bake uncovered for 25 minutes.

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Quick tip: Use your favorite cheese for this lovely casserole.

Thanks to iFOODreal for this delicious and super-healthy vegetable casserole recipe.