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Quinoa and Pecan Casserole

Ingredients

  • 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.

Instructions

  • 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.