Oh my gosh! Percent Daily Values are based on a 2,000 calorie diet. The dish freezes well and can be cut into squares or even rolled into balls! Also, to make the prep easier with the quinoa, just add 1/2 cup water to the 1/4 cup quinoa, bring to a boil and then reduce to a simmer for 15mins. Allrecipes is part of the Meredith Food Group. Then again I'm nuts on pine nuts! We are fans of quinoa because of the higher fiber and protein content as compared to brown rice. Heat the olive oil in a skillet over medium heat, stir in the sunflower seeds, and cook until lightly toasted, about 2 minutes. It's delicious and nourishing, as well as easy and quick to make. Thank you, thank you for this amazing recipe!! I still used only 3 Tbsp. I use pre-rinsed quinoa, so I followed the cooking directions on the box for 1 cup (dry) of quinoa. Simply wrap each square or ball individually in aluminum foil and then put them all in a freezer-safe Ziploc bag with the date written on it. … I think this would work well with pine nuts as well as a variety of other cheeses. Cook the quinoa according to the package instructions and set it aside. I made this tonight for our ritualistic Meatless Monday (Your blog is a great resource for this among many other yummy things). Mix until combined. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I also used pak choi (Chinese spinach) as the store was out of normal spinach and I think next time I might add a few baby or sundried tomatoes. lemon juice. This is my new favorite quinoa recipe. It really sets of the flavors of this dish. Add The components stick together really well (much better than traditional mac and cheese), even when picked up by little hands. Add the quinoa, and cook until the quinoa is tender, 15 to 20 minutes. Next time I will add the nuts with the garlic and cook for only 2 minutes because I was afraid of the nuts getting too brown. Cover pan and simmer until warmed through and cheese is bubbling, 3 to 4 minutes. I also added some sesame seeds, walnuts, and black pepper. These cheesy spinach quinoa cups are a high protein, veggie-packed snack that is perfect in a packed lunch. Quinoa is not really a grain. Great recipe, I've been looking for a good quinoa recipe for a while and I made this after yoga class tonight and it was quick, easy and just what I needed. Another leafy green like kale would work well in this dish. This way, the liquid absorbs on its own, and you don't have to drain it if you don't have a fine mesh strainer, much easier and quicker to do. This cheesy spinach quinoa is a fun riff on mac and cheese. I will definitely be making this again! Add the cooked quinoa and mix it thoroughly with the sauce and wilted spinach. The components stick together really well (much better than traditional mac and cheese), even when picked up by little hands. Freezer friendly! This creamy pilaf incorporates the fluffy, nutty-flavored grain, quinoa, with a decadent and delicious goat cheese gouda. 233 calories; protein 6.1g 12% DV; carbohydrates 10.5g 3% DV; fat 18.9g 29% DV; cholesterol 13.2mg 4% DV; sodium 48.7mg 2% DV. Post includes a recipe video. I used pine nuts instead of sunflower seeds. For more spinach and potato facts, growing tips and recipes, check out our book, Eating Pure in a Processed Foods World®. In the meantime, prepare the spinach. Bring a pot of lightly salted water to a boil over high heat. How could you go wrong with quinoa spinach and cheese? Flatten the top with a spatula and then sprinkle the top with the extra cheddar cheese. This is an adaptation of one of the first quinoa recipes I ever tried called Cheesy Quinoa Pilaf with Spinach.Only now I just call it Parmesan Spinach Quinoa and have made quite a few changes. What a great recipe! I highly recommend at least doubling the recipe to get enough. It is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids." Cheesy Quinoa Casserole with Spinach « just water please October 6, 2012 at 3:04 pm […] Recipe inspired by the lovely Jenna at Eat Live Run […] Reply Shannon November 5, 2012 at 6:23 pm. Bring a pot of lightly salted water to a boil over high heat. I made this tonight for dinner and we loved it!! Such simple ingredients turn into an amazing dish that I would eat as a main course not just a side dish. Also, I used pine nuts since so many people recommended it and I'm so happy I did. It has potential. Add comma separated list of ingredients to exclude from recipe. Quinoa is such a versatile, healthful food that blends well with a variety of components. Because kale is tougher and takes longer to wilt, I would recommend sautéing it in 1-2 tablespoons of olive oil over medium heat for 3-5 minutes. According to Medical News Today, "Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E, and fiber.


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