Hello, comfort food!
It’s nice to eat ya.
Quinoa is one of my favorite side dishes, but recently I’ve been looking for more ways to make it a main dish. We certainly aren’t vegetarian but we don’t want meat for dinner every evening either. I’m always on the lookout for ways to make veggie nights a little tastier. My quinoa and pecan casserole fits the bill.
Okay, once you read the recipe you’ll realize that this isn’t actually a vegetarian meal because I use bone broth to cook the quinoa. But you could easily substitute water or, for flavor, vegetable stock for the bone broth.
No matter which liquid you decide to use to cook the quinoa, this dish is sure to become a family comfort food favorite!
Here’s the recipe!
2 cups quinoa
4 cups bone broth (or water, or vegetable stock)
1 cup sliced pecans
1 cup shredded cheese (chevre would be tasty in this dish, as well)
1 cup sliced mushrooms (I like baby bellas)
1/4 cup sliced black olives
3 tbsp olive oil
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
butter to grease the casserole dish
Preheat oven to 350 degrees F.
Butter a 13 X 9 casserole dish.
To cook the quinoa:
Pour bone broth in a large pot and bring to a boil.
Add the quinoa, reduce the heat to low, cover the pot and cook for 15 minutes.
To saute the mushrooms:
Heat the olive oil in a pan over medium heat.
Saute the mushrooms in the olive oil until they are soft. (About 10 minutes)
To make the casserole:
When the quinoa is cooked, add the rest of the ingredients to the pot and stir.
Pour the quinoa mixture into the casserole dish and put it in the oven.
Bake for 30 minutes.