Spinach and Cheese Quinoa Casserole

13 60 530
Ingredients Minutes Calories
Prep Cook Servings
10 min 50 min 5
Spinach and Cheese Quinoa Casserole
Health Highlights


1 1/2 cup Quinoa, uncooked
3 cup Chicken broth (stock)
1 medium pepper(s) Red bell pepper (chopped)
1 tsp Garlic (minced)
3 green onion (stem) Green onion (chopped)
142 gm Frozen spinach (defrosted and drained)
1 tbsp Canola oil
1 cup Partly skimmed milk, 2% M.F.
2 cup, shredded Cheddar cheese
1 cup Panko bread crumbs
1 tsp Salt
1/2 tsp Mustard powder
1/2 tsp Black pepper


Preheat oven to 375.

In a large saucepot over medium high heat, add the oil. Once hot, add the chopped bell pepper, scallions and spinach and saute for about four minutes—just until bell pepper has started to soften. Add the garlic and continue sauteing for another 30 seconds.

Add quinoa to the pot, followed by the chicken broth, salt, dry mustard and pepper. Bring to a boil then reduce heat and simmer for 15-20 minutes until all liquid has been absorbed. Stir well.

Now, add the grated cheddar cheese and milk. Stir to combine then pour into a greased 9 x 13" casserole dish. In a small bowl, combine the Panko and the mozzerella cheese. Sprinkle on top of casserole and bake for about 30 minutes until golden.
Let cool for 10 minutes before serving (or not).

Nutrition Facts

Per Portion

Calories 530
Calories from fat 217
Calories from saturated fat 101
Total Fat 24.2 g
Saturated Fat 11.3 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 7.5 g
Cholesterol 54 mg
Sodium 1493 mg
Potassium 631 mg
Total Carbohydrate 55 g
Dietary Fiber 5.8 g
Sugars 6.0 g
Protein 25.6 g

Dietary servings

Per Portion

Grain 3.2
Milk 0.2
Milk Alternative 1.0
Vegetables 0.5

Energy sources