Mediterranean Chicken Quinoa Casserole
This Mediterranean Chicken Quinoa Casserole is super simple to prepare ahead for an easy dinner during the week. Made even easier with Mann's Fresh Vegetables Kale Beet Blend!
Recipe (live on March 13):
Mixed veggie Quinoa casserole- The BEST comforting meal that is delicious, healthy & kid-friendly
Mixed vegetable quinoa casserole is saucy quinoa with all the veggies that’s baked coming together as a deliciously healthy(ish) meal. It is becoming a bi-weekly meal for us at home. Very very easy to make, this is a very convenient meal for one of those crazy days. That crusty cheese on top just takes it to the next level. A comforting meal for sure. This is great way to make children have quinoa and veggies as well.
Happy Cooking!
Full Recipe with tips and notes:
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Servings: 3-4 servings
Prep Time: 20 mins
Cooking Time: 8-10 mins
Total Time: 30-35 mins
Ingredients:
1.5 tbsp olive oil
1 med onion chopped
3 cloves garlic chopped
1.5 cups chopped steamed mixed veggies- I used defrosted frozen veggies
3 tbsp pizza sauce- I used home-made, recipe here.
2/3 cup milk
1/4 cup light cream
1-2 tsp salt as per taste
1/2 tsp pepper
1-2 tsp chilli flakes
1/4 tsp cumin powder
2 tbsp Chopped parsley- Optional
1/3 cup quinoa boiled, I have used plain as well as rainbow quinoa
1/3-1/2 cup Italian cheese
3 oz paneer in thin slices- Optional
Directions:
Boil quinoa and keep aside.
In a pan add olive oil and add onions. Cook till translucent for 2-4 mins.
Add the chopped garlic and cook it till it starts browning for 2-4 mins.
Add the chopped vegetables and mix it all together.
Add the boiled quinoa and mix it all together till combined.
Add the pizza sauce and milk, cream, chopped parsley and seasonings and mix it all together.
Transfer into a baking dish.
Sprinkle with grated cheese.
Top it off with thinly sliced paneer over the cheese. Optional.
Broil it for 8-10 mins till the cheese is browned and paneer starts getting crispy.
Serve warm.
Quinoa and Broccoli Casserole Easy & Cheesy Recipe!
A hearty and cheesy casserole stuffed with quinoa and broccoli. Simple yet satisfying served as a side or main dish.
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Ingredients
½ c dried quinoa {cooked to a 2:1 ratio}
1 tb unsalted butter
1 tb unbleached flour
1 c warm whole milk
1 c freshly shredded cheese {I used an aged cheddar} with some reserved for topping
1 c chopped broccoli
Instructions
First, rinse and drain the quinoa to wash away the bitter outer shell. You can either cook it on the stovetop or in a rice cooker. For ½ cup of quinoa, I used 1 c chicken stock.
In a pan, melt the butter, low and slow.
Whisk in the flour for 1-2 minutes to draw out the raw flour taste and slowly pour in the milk {you can also use stock}. Bump up the heat to medium and whisk constantly to prevent lumps. As it cooks, it will thicken.
Stir in the cheese and broccoli.
Transfer to a casserole dish, cover with more cheese then foil, and bake at 350 for 20-30 minutes.
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On this channel, you'll find fun and instructional cooking videos that are short and to the point for cupcakes to traditional Korean food and everything in between. Everything is from scratch, and I'm always here to help!
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Southwestern QUINOA Casserole Meal Prep Recipe
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It’s time we circle back and take a trip down QUINOA LANE! Today we remove the annoying out of preparing quinoa. This quick Bodybuilding Southwestern Quinoa Casserole is great for meal prep, doesn’t take long at all, is easy to switch up when you get bored, and is PACKED with great macros!
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Can all be found on our website (linked above) in the recipe card!
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Derek Howes is a personal trainer and chef with over a decade of experience in the gym and kitchen. Derek, who is also known as The Protein Chef on his blog and YouTube channel shows his viewers every week that food doesn’t need to be boring or repetitive, it’s all about balance, moderation, and having the knowledge to change things up.
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How to Make Quinoa Patties | Quinoa Cakes Recipe
Healthy quinoa patties (cakes) recipe. Crispy on the outside, soft and flavorful on the inside. High protein delicious quinoa cakes.
Printable Version:
More Healthy Recipes:
Quinoa pumpkin salad:
Banana Oatmeal Muffins:
Tuna Patties:
Healthy Granola Bars:
No-Bake Peanut Butter Oat Bars:
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Ingredients:
1½ cups (260g) quinoa
3 cups (720ml) water
1 carrot
1 zucchini
1 onion
2 garlic cloves, crushed
1/4 bunch parsley
4 eggs, beaten
1/2 teaspoon + 1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons + 3 tablespoons olive oil
Directions:
1. Rinse the quinoa under cool water, until the water comes out transparent. Put rinsed quinoa in a medium saucepan. Add water, 1/2 teaspoon salt and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Let cool. Transfer to a large bowl.
2. Finely chop the onion, grate zucchini and carrot. Chop fresh parsley.
3. Heat olive oil in a pan over medium heat. Add chopped onion and sauté for 3-4 minutes. Add crushed garlic, grated zucchini and carrot. Cook over medium heat, stirring occasionally for 7-8 minutes.
4. To the bowl with cooked quinoa and the cooked vegetables, 1/2 tsp salt, black pepper and chopped parsley. Mix until well combined.
5. With your hands, shape patties from the mixture.
6. In a large pan with olive oil. Fry the patties for 3-4 minutes on each side or until golden brown. Transfer to a paper towel.
Mexican Veggie Quinoa Bake
This Mexican Veggie Quinoa Bake will make it easy to decide what you want on Meatless Monday! This one-pot meal is ready in 30 minutes and has a ton of flavor. Not only is it good on its own but makes perfect taco or burrito meat!
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Items I use and recommend:
Baking Dish
Quinoa
Garbanzo Beans
Enchilada Sauce
Diced Tomatoes and Chiles
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