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Vegan Quinoa Casserole With Spinach


Vegan Quinoa Casserole With Spinach


1 1/2 cups quinoa

4 cups of water for cooking quinoa

1 tbsp olive oil

1 tbsp flour

1/3 cup soy milk

1/4 cup shredded vegan cheese

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp sea salt or kosher salt

1 bag of fresh spinach

2/3 cup vegan Italian seasoned breadcrumbs (or regular bread crumbs plus 2 tbsp mixed Italian seasoning)

2 tbsp vegan

2 tbsp vegan Parmeasan cheese substitute or nutritional yeast

extra salt and pepper, to taste



Bring about 4 cups of water to a rolling simmer and add quinoa. Cook, partially covered, for about 12 minutes, or until quinoa is cooked and fluffy.

Meanwhile, lightly grease a 9×12 baking dish and pre-heat oven to 375 degrees.

In a separate small pan, heat the olive oil over medium heat and add flour, mixing to form a paste. Once a paste forms, add soymilk, salt, garlic powder and onion powder, stirring to combine.

Mixture will begin to thicken. Add vegan cheese or nutritional yeast and spinach and combine well. Heat just until vegan cheese has melted and spinach is just beginning to wilt.

Stir in quinoa, then spread evenly in prepared casserole dish.

Combine the melted vegan margarine, breadcrumbs and 1 tbsp nutritional yeast or vegan Parmesan. Arrange this topping on top of the quinoa and season with a bit of extra salt and pepper, to taste, if you’d like.

Bake for 20 minutes. Turn oven up to 450 and bake for an additional 10-15 minute, until breadcrumbs are lightly crisped.

Remove from the oven and allow to cool for at least 5 minutes before cutting and serving



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