Oh my gosh it’s finally Friday. It’s also a long weekend for me, so I could not be happier at the moment. We’re going to be doing some serious Easter prep over the next couple days so our schedule is going to be packed, but I had to share this meatless meal. I’ve mentioned, maybe too much for such a new blog, that I absolutely love cheese. This cheesy quinoa is amazing. I’m sort of a late quinoa convert as it often tasted like dirt when I prepared it. It’s not until I started to use recipes that incorporated a lot of flavors that I realized how much I actually like it. This dish is substantial enough to have as a main meal or simply reduce the portion size and you have a great side dish. Did I mention the cheese? I used a smoked Gouda for this version and really think it kicked up the flavor. Even my husband, who really dislikes anything healthy, really enjoyed this. He is your standard meat and potatoes kind of guy. Keep it simple and he’s happy. I tend to b more adventurous with my eating preferences so this was a very happy medium. If you’ve never tried quinoa and are looking for a first time recipe that will not disappoint you, definitely try this one out.
- 1 cup quinoa, uncooked
- 1 3/4 cup, vegetable broth
- 2 tbsp olive oil
- 1 small onion
- mushroom medley (oyster, cremini, shiitake) (my local market had a mushroom medley that happened to include all of the mushrooms I needed)
- 1/2 tsp thyme
- salt and pepper to taste
- plain Greek yogurt (I just used the 1 whole small container)
- 8 oz. smoked Gouda, shredded
- Rinse and drain the quinoa. Add to a pot with 1 1/2 cups of the vegetable broth and cook until done.
- Preheat the over to 400 degrees. Grease a casserole dish and set aside. In a pan, add half of the olive oil. Add the onion and cook until softened, about 5-8 minutes. Add in the mushrooms and cook until the liquid from the mushrooms has been released and evaporated. Add in the garlic and the thyme. Add in the remaining broth and cook until the liquid is almost evaporated. Season with salt and pepper and remove from the heat.
- Add the cooked quinoa to the mushroom mixture. Stir in the yogurt, remaining olive oil, and 2/3 of the shredded cheese. Add the new mixture to the casserole dish and top with the remaining cheese.
- Bake for about 12-15 minutes until the cheese is bubbly and golden brown.
This recipe is very slightly adapted from Annie’s Eats.