I’ve finally done it! My life is complete. I’ve made a quinoa recipe that is out of this world. It’s been a long haul with lots of good quinoa recipes, but this one is the best. My family has been slow to enjoy quinoa, but no longer. Surprisingly, my husband said I could make this any time. In fact the night we had this, he remarked as we were getting ready for bed, that this was the best quinoa recipe ever. It was totally out of the blue. Huh? You still have quinoa on the brain I thought. Seriously? Then he wanted me to make it for breakfast. What has happened to my husband who normally thinks quinoa is just OK?
Even my little one who doesn’t like quinoa or zucchini happily ate it. This was one casserole, I was really proud of. The idea came from a broccoli, rice and cheese casserole recipe. It uses canned soup. I knew I didn’t want to use canned soup, so I whipped up my own cream of mushroom sauce. Due to the that substitution, I was even able to leave a good portion of cheese in the recipe. It is another one of those dishes I like to call, bonus vegetable sides. This one has lots of zucchini in it as a bonus to the side of vegetables we always have with dinner. Yeah to bonus vegetables. With zucchini plentiful this time of year, give it a try. See if your family loves it as much as mine does.
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Quinoa Zucchini Casserole
- 1/2 cup quinoa
- 1 cup water
- 1 tsp oil
- 1 cup chopped onion
- 2 cups shredded zucchini squeezed dry
- 3/4 tsp kosher salt divided
- 1 cup reduced fat milk
- 2 tbsp flour
- 4 oz chopped mushrooms
- 4 oz shredded reduced fat cheddar or American cheese
Preheat oven to 350•. Spray a shallow 2-quart baking dish with non-stick spray.
Place water and quinoa in a medium saucepan. Bring to a boil.
Reduce heat to a low simmer and cover. Cook for 10 to 13 minutes. Quinoa should be al dente, not quite cooked through. Set aside.
In a non-stick skillet over medium heat, sauté onions with oil until translucent.
Add the zucchini and cook for 3 minutes. Add the quinoa and set aside.
In a small saucepan, whisk together milk and flour. Add the mushrooms.
Place over medium heat and bring to a simmer. Whisk until the mixture thickens.
Carefully pour hot mixture into a blender. Remove the cap from the top of the blender. Place the top onto the blender and cover with a folded kitchen towel. Puree the sauce.
Return the sauce to the saucepan over medium heat.
Slowly add the cheese whisking constantly.
Stir the sauce into the quinoa mixture.
Pour into the prepared baking dish and cover with foil.
Bake for 30 minutes, or until hot and bubbly.
I calculated 6 Weight Watcher Smartpoints.
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously, healthy side dishes with bonus vegetables: