Spinach Artichoke Quinoa Casserole
Ingredients
Roux
-
2
cups
2% milk
-
2
tablespoons
salted butter
-
¼
cup
white whole wheat flour
-
4
oz.
cream cheese, softened
-
¼
cup
fat-free Greek yogurt
-
¼
teaspoon
salt
-
¼
teaspoon
pepper
-
1
teaspoon
garlic powder
-
½
cup
shredded mozzarella
Casserole
-
1½
cups
uncooked white quinoa
-
1
cup
vegetable broth
-
4
cloves
garlic, minced
-
1
large
russet potato, diced into small cubes
-
½
medium
yellow onion, finely diced
-
2
15-oz.
cans artichoke hearts, drained and diced
-
5
oz.
fresh spinach
-
½
cup
shredded mozzarella cheese
-
¼
cup
grated parmesan cheese
Instructions
- Preheat the oven to 375ºF and spray a large casserole dish with nonstick cooking spray.
- In the casserole dish, mix together quinoa, garlic, potato, onion, artichoke hearts, spinach, and broth.
- In a medium saucepan, melt butter over medium heat, then whisk in flour to form a paste.
- Slowly pour in the milk while whisking, and continue to whisk until the mixture thickens.
- Stir in cream cheese, Greek yogurt, salt, pepper, and garlic until smooth.
- Remove from heat and add shredded mozzarella, whisking until creamy.
- Pour the cheese sauce over the vegetable mixture and stir to combine.
- Cover the casserole with aluminum foil and bake for 30 minutes.
- Remove the foil, stir, and bake for an additional 15 minutes until the potatoes are tender.
- Top with remaining mozzarella and parmesan, then bake uncovered for 5 more minutes to melt the cheese.
Nutrition Facts (estimated)
Servings
6
Calories
284
Total fat
9g
Total carbohydrates
36g
Total protein
19g
Sodium
20mg
Cholesterol
20mg
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