White Pizza Quinoa Casserole

INGREDIENTS:

Quinoa

  • 1 1/2 cups uncooked quinoa, rinsed and drained
  • 2 1/4 cups water
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp salt

Casserole

  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion thinly sliced, about 1/2 cup
  • 1 tbsp minced garlic
  • 2 tbsp finely chopped fresh oregano
  • 1/4 cup chopped fresh basil
  • 3 cups kale (about 1/2 head)
  • 6-8 handfuls of spinach
  • 3/4 cup chopped artichoke hearts, drained
  • 1/3 cup diced sun-dried tomatoes, not oil-packed
  • 1/4-1/3 cup sliced olives, drained
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • red pepper flakes
  • 1-2oz grated mozzarella, for topping

*all ingredients above can be replaced or modified to suit your desires

Cheese Mixture

  • 3/4 cup full-fat ricotta cheese
  • 1/3 cup 2% or whole milk
  • 1/2 cup shredded parmesan cheese
  • 4oz grated mozzarella
  • 1/4 tsp black pepper

DIRECTIONS:

Quinoa

  1. Place a medium-sized pot over medium heat with oil.
  2. Once hot, add the quinoa and stir frequently for about 3-4 minutes.
  3. Slowly pour in the water and salt and bring to a boil over medium-heat. Once boiling, reduce heat to simmer and cover with a lid for 15-20 mins, until water is absorbed. Do not stir while it cooks. Remove from heat and let sit with lid on for 10-15 minutes. Fluff with fork.

Casserole

  1. Heat your largest pan over medium-low heat with the oil.
  2. Once hot, add the onion and 1/4 tsp salt. Stir frequently and let cook down for about 10-12 minutes.
  3. While the onions cook, stir together the rioctta and milk until smooth. Stir in cheese and pepper.
  4. Preheat oven to 350°F. Add the garlic to the onions and stir for another 2-3 minutes until the garlic is just starting to brown.
  5. Stir in oregano and basil for another 30 secs.
  6. Stir in kale and spinach for about 2-3 minutes until just starting to wilt.
  7. Remove from heat and stir in the artichoke hearts, sun-dried tomatoes, olives, and additional 1/4 tsp salt and pepper.
  8. Measure 4 cups of quinoa and fold it into the pan of vegetables.
  9. Empty ricotta mixture into the pan and fold in the salt and pepper if needed

To  Bake

  1. Pour mixture into 2-3qt casserole dish and evenly spread, being careful not to pack down.
  2. Cover with a lid or foil and bake in the center of oven for 25 minutes.
  3. Remove from oven and set to broil.
  4. Sprinkle remaining mozzarella on top and broil for 3-5 minutes until just golden brown and bubbly.
  5. Remove and let sit for 5 minutes before serving.
  6. Store in a seal container in the fridge for 4-5 days.

 

(FOUND BY JAZEL)

Original Link: Edible Perspective

 

whitepizzacass

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