Casseroles are easy to prepare ahead of time. While they are baking you can create your accompanying salad or simply relax and read a book. Quinoa is one of my favorite base ingredients for casseroles because it is adds a nourishing and tasty base. Since quinoa is a seed and not a grain, you don’t have to worry about the carb effect. It is high in protein and trace minerals. In this casserole, the artichokes and the kale add extra flavor. Bon Appétit!
Cook 2 cups of quinoa in 4 cups of vegetable or chicken stock and set aside.
In a medium size bowl, whisk the following:
1 cup cottage cheese or cultured sour cream (optional)
1 Tbs. Dijon mustard
½ tsp. cayenne
1 tsp. salt
3 tsps. crushed garlic
Chop the following and add to the quinoa:
3 cups of kale with stems removed
1 can of artichoke hearts
Add the egg mixture to the quinoa and stir gently.
Spread in an oiled casserole dish or baking dish.
Sprinkle with 1/3 cup Romano or goat cheese
Bake covered for 30 minutes at 350 F. Remove cover and bake for another 30 minutes. Serve warm with a salad or with grilled veggies or fish. Enjoy!