Our family loves quinoa. I have photographic evidence of my 18-month-old trying to lick his bowl clean. A bowl that was filled with one of our favorite quinoa meals. I love that it’s filled with protein, that it’s gluten free and that you always leave the dinner table satisfied.
This dish is a perfect weeknight meal, great as a main or side dish for company, as well as a great complement to any weekend fare. Versatility is the name of the game with this delicious mushroom dish! As the holidays start to approach and the days become hectic I love having this simple, healthy and delicious meal on hand that I know my family will love.
Mushroom Quinoa Casserole
Gluten free, filling, frugal and fantastic!
Servings - 8 servings
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp olive oil
- 1 small onion, chopped
- 8 oz baby bella mushrooms, chopped
- 2 garlic cloves, crushed
- Salt and pepper
- 3 cup cooked quinoa
- 8 oz small curd cottage cheese
- 2 eggs, beaten in a small bowl
- 1 cup shredded Parmesan Asiago cheese blend
Instructions
- Prepare quinoa according to package directions, and set aside.
- Preheat the oven to 350 degrees Fahrenheit.
- Add the olive oil to a small skillet and saut the chopped onion, chopped mushrooms and crushed garlic cloves for 4 to 6 minutes, or until onions are translucent.
- Add the cooked quinoa to a 913 inch glass baking dish. Gently stir in the sauted mushrooms and onions. Fold in the cottage cheese and beaten eggs. Top with the Parmesan Asiago cheese blend.
- Bake in the preheated oven for 30 to 35 minutes, or until cheese has begun to turn golden on top. Serve warm.
Originally posted on Mushroom Channel here.