Quinoa Casserole

I straight up love quinoa, and I don’t care who knows it! I could eat it every day, and here’s an easy way to accomplish that. Cook 2 cups of quinoa, and about half a bunch of kale (I used a whole bunch (literally) and it was a bit too much).

Mix the cooked quinoa with the kale, and some diced onion, if you want. I used about 1/2 and onion cut in big chunks, because I like to live dangerously. I mixed in a half cup of plain yogurt, but you could go as high as 3/4 to make everything nice and moist. I also use a metric ton of cheese in casseroles, so it’s really hard for me to tell you how much I used. I probably mixed 1 – 1 1/2 cups into the casserole, then scattered at least another 1/2 – 1 cup on top. I know! But it tastes so good!!!!

I mean, look how delicious that is. Can you really fault the amount of cheese I put in there?


A couple things I learned while making this that I should have known already: stir it all THOROUGHLY. Nothing ruins a casserole like a dry spot. Also, if you add a little salt you can use less cheese, but would you really want to?? You can also substitute broccoli for kale if you want, and it would still be fantastic. Hell, with as much cheese as I used you can probably substitute old kitchen sponges and it would still taste great!


March 1, 2013. Tags: , , , , , , . Cooking.

One Comment

  1. Freezer Casseroles | My Attempts at Cleverness replied:

    […] it to the fridge for a couple days. Once thawed, bake like normal. I did the same thing with my quinoa casserole also. I also froze soups, stews, and meats, both plain and […]

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