Once in a while a recipe catches my eye and the other when Dan dumped a little booklet on the dining room table with the words : Hey I found those recipes, you might like them....
Those were Easter type recipes and we don't do Easter (we celebrate the holiday, we pray and we usually eat some ham but that is about it) .
The recipe that really caught my eye was the Cheesy Baked Quinoa.
3 tbsp butter divided
8 cups baby spinach,kale or augula leaves (I used about half a bunch of kale and after I threw in some thawed frozen squeezed dry spinach)
1 leek white part only finely chopped (used an onion here)
1 1/2 cups whole grain quinoa insed and drained.
2 1/2 cups educed sodium chicken broth,divided
1/2 cup 36% whipping cream
2 tbsp Dijon mustard
1/4 tsp ground pepper
2 cups grated medium old cheddar cheese (I used Kraft Cracker Barrel orange medium old cheddar because I want FLAVOUR not just gooyee cheese)
Preheat oven to 350F (180 C)
Heat 1 tbsp butter in a large ovenproof skillet over medium heat. add kale or spinach and saute 2 tp 3 minutes or until just wilted, transfer to a boel and set aside.
Add remaining butter and leek or onion and saute for 4 o 5 minutes until golden.
Stir in quinoa until well coated. Aad 2 cups chicken broth. Cover and cook 10 minutes or until most of the fluid is absorbed. This took me more like 15 ish 20 minutes.
Whisk remaining both with cream, mustard and pepper. Stir in quinoa mixture along with reserved kale or spinach and 1 cup cheese. Pour in Pyrex dish if desired.
Bake, uncovered for 15 minutes and sprinkle with remaining cheese and bake another 15 minutes until bubbly.
Makes 6 to 8 servings.
It made quite a lot and was delicious! No, really...
it was even good room temp!
Oh and the bonus is it is gluten free.
I serve it with leftove fish but they mention it would be great with chicken or ham