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Quinoa casserole

What a day, I’ve been in and out all day, been driving here and there and finally teaching a yoga class in La Jolla. I hate being away from the kids and when I finally made it home I just had a few sacred moments with them. Tomorrow is a new day and I will be home all day with them, yay!

Because I knew my day would be crazy, I prepared lunch this morning. casseroles are perfect for this because the flavors will develop while sitting in the fridge. I made a casserole with quinoa and vegetables with a mustard sauce so it was wonderfully flavorful and just what I needed to keep me satisfied all afternoon. This dish is high in protein from the mushrooms and quinoa and it’s a gluten free dish. For those reasons and the fact that quinoa is a super grain that is so nutritional makes it my favorite food to eat and to serve to my family.

1/2 cup dry quinoa cooked in 1 cup water and 1/2 bouillon cube
2 cup mixed root vegetables, peeled, diced and lightly steamed ( I used parsnip, carrots, potatoes and some broccoli)
1 tbs red jalapeño pepper, minced
1 tbs canola oil
1 cup shitake mushrooms, stems removed and sliced
2/3 cup cream ( I used mimic cream)
2 tbs dijon mustard
1 tsp brown agave nectar
Salt to taste

Preheat oven to F350
Place cooked quinoa in a baking dish. Heat oil on medium heat and sauté peppers and mushrooms until mushrooms are slightly browned. Arrange steamed vegetables on top of quinoa and then the mushrooms on top of that. Pour cream all over and bake for 15 minutes.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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