Quinoa casserole with spinach and cheese sauce.

CHEF'S NOTE:

I grated Vegusto into this - DELICIOUS.  I also sauteed some mushrooms and added them because this is how I 'roll'.  I eht it with my face.  Starting to feel kind of relieved nobody actually reads this blog except me.


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A cheesey, saucey quinoa casserole recipe perfect for vegetarian and vegan kids who like their cheese but need to get their protein. Filled with quinoa and spinach, this is a healthy twist on traditional comfort food and southern-style baked macaroni and cheese casserole. If you need this recipe to be gluten-free, use cornstarch or a gluten-free flour in place of the regular flour, since all of the other ingredients are wheat- and gluten-free.

See also: More high-protein vegetarian meals

Ingredients:

• 1 1/2 cups quinoa
• water for cooking quinoa
• 1 tbsp olive oil
• 1 tbsp flour
• 1/3 cup soy milk
• 1/4 cup shredded vegan cheese or nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp sea salt or kosher salt
• 1 bag of fresh spinach
• 2/3 cup vegan Italian seasoned breadcrumbs (or regular bread crumbs plus 2 tbsp mixed Italian seasoning)
• 2 tbsp vegan margarine
• 2 tbsp vegan Parmeasan cheese substitute or nutritional yeast
• extra salt and pepper, to taste

Preparation:

Bring about 4 cups of water to a rolling simmer and add quinoa. Cook, partially covered, for about 12 minutes, or until quinoa is cooked and fluffy.

Meanwhile, lightly grease a 9x12 baking dish and pre-heat oven to 375 degrees.

In a separate small pan, heat the olive oil over medium heat and add flour, mixing to form a paste. Once a paste forms, add soymilk, salt, garlic powder and onion powder, stirring to combine. Mixture will begin to thicken. Add vegan cheese or nutritional yeast and spinach and combine well. Heat just until vegan cheese has melted and spinach is just beginning to wilt.

Stir in quinoa, then spread evenly in prepared casserole dish.

Combine the melted vegan margarine, breadcrumbs and 1 tbsp nutritional yeast or vegan Parmesan. Arrange this topping on top of the quinoa and season with a bit of extra salt and pepper, to taste, if you'd like.

Bake for 20 minutes. Turn oven up to 450 and bake for an additional 10-15 minute, until breadcrumbs are lightly crisped.

Remove from the oven and allow to cool for at least 5 minutes before cutting and serving.