Jan 07, 2014
Quinoa Crusted Spinach Artichoke Casserole
Brrrr… I don’t know about the temperatures where you live but I live among those buried under a deep freeze. We dipped to -4 degrees last night with a wind chill of -20. Pretty darn chilly for North Carolina. Time to turn on the oven! And what better to bake than a warming and cozy casserole?
Taste + Nutrients = No Leftovers
- (2) 9 oz. packages frozen and thawed artichoke hearts
- (2) 10 oz. bags frozen and thawed chopped spinach
- ½ pound shiitake mushrooms, sliced
- 1 cup quinoa + 1½ cups water
- ground nutmeg and black pepper for garnish
~ for the sauce
- 3 cups unsweetened soy milk or other non-dairy milk
- 1 cup raw cashews
- 1 TBS dried onion flakes
- 2 tsp nutmeg
- ¼ tsp ground black pepper
- 1 TBS tapioca flour
- Cook the quinoa. You can do this ahead of time, but quinoa cooks pretty quickly. Make sure you rinse it well prior to cooking (the seeds are coated with saponins, naturally-occurring plant chemicals that can cause a bit of a bitter taste). The cooking ratio is 1 cup quinoa to 1½ cups water.
- Preheat oven to 350° F.
- Lightly grease a casserole dish large enough to accommodate the veggies.
- Rinse the artichoke hearts and squeeze out any excess water. If they are whole, chop them into quarters.
- Squeeze out any excess water from the spinach.
- Toss the chokes and the spinach with the sliced shiitakes and spread into the casserole dish.
- To make the sauce, add the cashews plus ½ cup of the milk to a high-powered blender and blend until smooth. Add remaining ingredients and blend again until smooth.
- Pour the sauce evenly over the veggies, then spread the cooked quinoa over the top.
- Sprinkle with a little ground nutmeg and black pepper.
- Bake for 45 minutes.
Warms up and fills up 6 chilly folks. Enjoy!