Spinach Artichoke Quinoa Casserole

Servings 4

• 1 head cauliflower chopped

• 1 small head broccoli chopped

• 2 cups water

• 3 cups vegetable broth

• 1/2 cup quinoa (uncooked)

• 2 handfuls fresh spinach roughly chopped (about 2 cups)

• 1 cup chopped artichokes

• 1 egg

• 1/2 cup grated Parmesan

• 1tsp onion powder

• 1tsp Italian seasoning

• 1 head of garlic

• 1 small onion diced

• 2tbsp evoo

• 1/2tsp crushed red pepper

1. Set oven to 400 degrees

2. Cut the top off of the garlic, drizzle with olive oil and top with pepper. Wrap in tin foil and bake in over for 45 minutes.

3. Bring 2cups of water and 2 cups of vegetable broth to a boil and add broccoli and cauliflower. Cook on high for about 7 minutes until softened.

4. Using a slotted spoon, remove the cauliflower and broccoli and add to the bowl of a food processor. (Reserve water from pot).

5. Remove garlic from oven and squeeze into bowl of food processor.

6. Add chopped onions to pan and sauté until the begin to brown. Add to bowl of food processor.

7. Blend until sauce consistency. Add water from pot to make sauce thinner.

8. Turn oven down to 350

9. Spray 8x8 baking dish with non stick spray and add 1cup vegetable broth and 1/2cup quinoa. Place in oven for about 30 minutes until the broth is absorbed.

10. Remove from oven.

11. Add spinach, artichokes, egg and 1/3cup grated Parmesan to a bowl and mix well to combine

12. Combine spinach mixture, broccoli/cauliflower sauce and quinoa.

13. Top with mozzarella and/or cheddar and bake for 20 minutes