Healthy Quinoa Casserole
Today I present you a quick and tasty meal that can be used at any part of the day (breakfast, lunch or dinner). Nutritionally rich, and at the same time extra easy to digest and most importantly: ultra delicious. Try this casserole today, believe me you will be surprised by the great taste.
Servings:
4
yield(s)
Prep Time:
15
mins
Cook Time:
25
mins
Total Time:
40
mins
Ingredients
-
2/3
cup of quinoa
(uncooked)
-
1
can of tuna
-
1
vegetable stock
(mashed in 1/3 cup of warm water)
-
2/3
cup of cooking cream or Greek yoghurt
-
1
onion
(chopped)
-
1/4
tsp
black pepper
-
1/3
tsp
salt
(in the quinoa)
-
1/2
tsp
garlic powder
-
1
tsp
dried basil or oregano
-
150
g
mozzarella
Instructions
-
Rinse the quinoa under cool water, until the water comes out transparent. Put rinsed quinoa in a medium saucepan. Add water, 1/2 teaspoon salt and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
-
Meanwhile, fry the chopped onion in olive oil in a different saucepan.
-
Preheat oven to 180C.
-
In a bowl, mix together tuna, cooked quinoa, chopped and translucent onion, cooking cream, vegetable stock and spices. You can add some broccoli if you want to.
-
Transfer into casserole dish. Top with mozzarella. Bake for 25 minutes, until golden.