Artichoke Spinach Quinoa Casserole

Artichoke Spinach  Quinoa Casserole

Ingredients

1. 1 1/2 cups quinoa, uncooked

2. 2 1/2 cups water

3. 1 large onion, thinly sliced

4. 4 large garlic cloves, minced

5. 1 tbsp avocado oil

6. 2 cups unsweetened almond cashew milk

7. 1 tbsp cornstarch

8. 2 cups artichoke hearts, coarsely chopped*

9. 11 oz package (4 large handfuls) spinach

10. 1/2 cup (1 oz) Parmesan cheese, shredded

11. 3/4 cup (3 oz) white cheddar (mozzarella) cheese, shredded & divided

12. pinch of sea salt

13. Ground black pepper, to taste

14. Cooking spray such as olive or avocado oil spray (use Misto)

Instructions

1. Cook quinoa as per package instructions and set aside. Preheat oven to 375 degrees F and spray 9″ x 13″ baking dish with cooking spray.

2. Preheat large non-stick skillet on medium heat and swirl oil to coat. Add onion and garlic, saute until translucent, stirring occasionally.

3. In a small bowl, whisk milk with cornstarch and add to the skillet along with artichoke hearts, spinach, Parmesan cheese, 1/2 cup cheddar cheese, quinoa (fluff with a fork a bit before adding), 1/2 tsp salt and pepper. Stir until cheese is melted.

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

*Store: Refrigerate in an airtight container for up to 3 days or freeze leftovers for up to 3 months. May be kept in fridge for 48 hours.

*Freeze: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions + 15 minutes.

Recipe cred from: ifoodreal.com