Friday, January 17, 2014
Family Favorites Friday: Quinoa Florentine
This is not a recipe I have made for years and years. As a matter of fact, I just recently 'invented' this dish. I took the flavor combinations of a favorite lasagna recipe and used quinoa instead of pasta to help reduce the carb load.
Quinoa is a grain with 8 grams of protein in one cup, cooked. With the eggs and cheese in this dish, it can easily be a main dish.
I have made this several times and everyone has really liked it and my children have even requested it several times.
If you are not familiar with quinoa, don't skip the rinsing step before cooking it. Apparently this removes some bitterness from the quinoa.
Try this recipe and let me know how you like it.
1 cup quinoa
2 cups chicken broth
2 tablespoon butter
3/4 cup onion ( chopped )
12 ounce frozen chopped spinach, thawed and drained
6 ounce mozzarella cheese, shredded
1/2 cup sour cream
1 egg ( lightly beaten )
1/4 cup butter
1/4 cup flour
1 1/2 teaspoons chicken bouillon (I use Tone's Chicken Base from Sam's Club)
1/8 teaspoon black pepper
1 cup light whipping cream
1 cup milk
1/2 cup parmesan cheese, grated (fresh is best, but you could use the stuff in the green can)
Cook quinoa in chicken broth according to package directions.
While quinoa is cooking: Melt 2 tbsp butter in medium skillet; saute onions in butter until tender.
In large bowl, combine spinach, mozzarella cheese, sour cream, egg, and cooked onions. Stir to combine and set aside.
In same skillet, melt 1/4 cup butter. Stir in flour, bouillon, and pepper; cook one minute. Stir in milk and cream; stir constantly until thickened and bubbly.
Measure 2/3 cup of sauce and set aside.
Add cooked quinoa and remaining sauce to spinach mixture; stir well to combine.
Pour into 9" x 9" baking dish. Top with reserved sauce, spreading to cover top.
Sprinkle with parmesan cheese.
Bake in preheated 350 degree oven, 25-30 minutes or until bubbly.
Remove from oven, call family to eat and watch this disappear.