Mushroom Quinoa Casserole
Ready In: 50 mins
Serves: 8-10
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 8 ounces baby bella mushrooms, chopped
- 2 garlic cloves, crushed
- salt, to taste
- pepper, to taste
- 3 cups cooked quinoa
- 8 ounces small curd cottage cheese
- 2 eggs, beaten in a small bowl
- 1 cup shredded parmesan cheese, Asiago cheese blend
Directions
- Prepare quinoa according to package directions, and set aside.
- Preheat the oven to 350°F.
- Add the olive oil to a small skillet and saute the chopped onion, chopped mushrooms and crushed garlic cloves for 4 to 6 minutes, or until onions are translucent.
- Add the cooked quinoa to a 9 x 13 inch glass baking dish. Gently stir in the sauteed mushrooms and onions. Fold in the cottage cheese and beaten eggs. Top with the Parmesan - Asiago cheese blend.
- Bake in the preheated oven for 30 to 35 minutes, or until cheese has begun to turn golden on top. Serve warm.
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