This is a recipe brought to you by @eatgoodforlife on Instagram. It’s delicious and packed with fiber and protein.<\/p>\n
Ingredients:<\/strong><\/p>\n
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2 and 1\/2 cups of uncooked quinoa<\/li>\n
4 and 1\/2 cups of vegetable stock (you can also use water)<\/li>\n
2 tbsp of pesto sauce<\/li>\n
1 tsp of Celtic salt<\/li>\n
2 tsp of arrowroot powder or cornstarch<\/li>\n
2 cups of fresh organic spinach<\/li>\n
12 oz of skim mozzarella cheese (some use 16 oz)<\/li>\n
1\/3 cup of Parmesan cheese<\/li>\n
12 oz of fresh broccoli florets<\/li>\n
3 green onions, chopped<\/li>\n<\/ul>\n
Directions:<\/strong><\/p>\n\n
In a 9 x 13 baking rectangular dish, place the quinoa and green onions.<\/li>\n
Place broccoli in a large bowl and microwave on high for 4-5 minutes and set aside. (Some microwaves are more powerful than others so adjust accordingly.)<\/li>\n
In a large mixing bowl using a wire whisk, mix the vegetable stock, pesto, arrowroot powder, and salt. Heat this mixture until boil. (You can use the stove top or microwave)<\/li>\n
Add the vegetable stock to the quinoa followed by the spinach, Parmesan and 3\/4 of mozzarella cheese<\/li>\n
Bake for 30-35 minutes.<\/li>\n
Take the quinoa casserole out of the oven and mix in the broccoli.<\/li>\n
Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until cheese is melted.<\/li>\n