Quinoa Mushroom Alfredo Casserole
Whenever it gets below 40 degrees in Seattle, all I seem to crave is delicious hearty casseroles. This healthy gluten free, low carb, and vegetarian quinoa mushroom alfredo casserole friendly recipe helps me keep warm without adding to my waistline or hips. Perfect easy recipe for a cold winter night or day. This healthy recipe is creamy and very filling so make sure to invite family or friends over to help you finish this meal. – The Accidental Chef
Serves 8
Ingredients:
- 1 tbsp of parsley flakes
- 3 tsp of black pepper
- 1 tbsp of light olive oil
- 2 cups of low sodium vegetable broth
- 1 tsp of butter
- 1 1/2 cups of white Quinoa, rinsed
- 1 cup of Parmesan finely shredded cheese
- 15 oz of halved Baby Bella Mushrooms
- 1 small yellow onion, sliced
- 2 garlic cloves, minced
- 1 large head of cauliflower, chopped into florets
- 12 oz of 2% milk or Macadamia Nut Milk or full coconut milk
Directions:
Preheat oven to 400 degrees.
In a medium pan, sauté the sliced mushrooms and the sliced onions with 1 tsp of black pepper, 1 tsp of parsley, and the tbsp of olive oil over medium-low heat. Once they are tender remove from heat and set aside.
Boil the cauliflower florets in a medium pan in water until they are fork tender. Once fork tender place into a food processor or blender.
Sauté the minced garlic with the butter and 1 tsp of black pepper for 1-2 minutes.
Then add this mixture to the cauliflower with 2 cups of vegetable broth, milk, 1/2 cup of cheese, 1 tsp of black pepper, 1 tsp of the parsley flakes.
Blend until this mixture until its smooth. Then add the mushrooms and the quinoa to this mixture in a medium bowl. Mix well.
Spray a 9 by 13 baking pan with olive oil spray and then add the mixture to this pan. Sprinkle with cheese and 1 tsp of the parsley flakes and bake for 30-40 minutes or until the quinoa has popped and is fully cooked!
For a garnish try sprinkling some smoked paprika over the top or cutting up some rosemary bread to go with this delicious and mouth-watering dish!
Serves: 8 | Calories per serving: 175 | Fat: 8.3 g | Carbs: 16 g | Net Carbs: 12.7 g | Protein: 12.5 gÂ
