A comforting bake featuring quinoa, mushrooms, spinach, and creamy cheese sauce.
# What You’ll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups vegetable broth
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 small onion, finely chopped
05 - 3 cloves garlic, minced
06 - 10 ounces cremini or button mushrooms, sliced
07 - 1 cup baby spinach, roughly chopped
→ Sauce
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons gluten-free all-purpose flour
10 - 1 1/2 cups milk (whole or 2%)
11 - 1/2 cup heavy cream
12 - 1/2 cup grated Parmesan cheese
13 - 1/2 teaspoon ground nutmeg
14 - 1/2 teaspoon ground black pepper
15 - 1/2 teaspoon salt
→ Topping
16 - 1/2 cup shredded mozzarella cheese
17 - 2 tablespoons grated Parmesan cheese
18 - 2 tablespoons chopped fresh parsley (optional)
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x9-inch baking dish with oil or butter.
02 - Combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until translucent.
04 - Stir in minced garlic and sliced mushrooms. Cook for 6 to 7 minutes until mushrooms are soft and moisture has evaporated. Add spinach and sauté for 1 minute until wilted. Remove from heat.
05 - Melt butter in a separate saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk and heavy cream, whisking until the sauce thickens, about 3 to 4 minutes.
06 - Remove pan from heat. Stir in Parmesan, nutmeg, salt, and black pepper until fully incorporated and smooth.
07 - In a large mixing bowl, combine cooked quinoa, sautéed vegetables, and Alfredo sauce. Mix thoroughly to distribute ingredients evenly.
08 - Transfer mixture into the prepared baking dish. Sprinkle mozzarella and additional Parmesan evenly over the surface.
09 - Bake for 20 to 25 minutes until golden and bubbling.
10 - Allow to rest for 5 minutes before serving. Garnish with chopped parsley if desired.
