Vegetarian Quinoa Casserole!

So this is weird, I’m out of inspiration today. In terms of writing (not eating, that just never happens, I’m always in when there’s food involved). The highlights of this week were how much I’ve studied and how much I’ve read scientific papers.

Ok, I just remembered something I could tell you about. Since classes began back in September I’ve been playing in a volleyball league at my uni and just about a week ago I joined another team outside the uni with my boyfriend and a friend. It’s amaaazzzzingly fun, I’m gonna get myself an “I love Volleyball” t-shirt. Ok that’s the end of the story. What is happening today!? Maybe exams kidnapped my brain and they don’t want to share it with you guys.

Let’s just talk about the casserole then. It really was delicious. I decided it’s one of those meals that’s gonna stick with me for the rest of my life. It’s so easy, yummy, healthy and nutritious. It’s a perfect lunch or dinner that has everything you need: carbs, fats, proteins, nutrients and fiber. All in the right amounts.

Ready in 50 minutes, serves 8

Ingredients:

-1 cup quinoa, uncooked

-3 cups tofu (or chicken)

-1 cup black beans

-1/2 cup corn

-3-4 cups arugula (or spinach)

-1/2 cup green onion and a bit more for garnish

-1 cup low sodium salsa

-1 cup low sodium tomato sauce

-1 tbsp chopped garlic

-2 cups light mozzarella cheese (3/4 cup is for garnish)

Kitchin-it!

-Preheat oven to 350◦F.

-Cook quinoa following package instructions. Don’t add any oils.

-Add cooked quinoa in a large bowl and add the arugula. Mix well.

-Add the rest of the ingredients (remember to reserve a bit of green onions and ¾ of the cheese for garnish). Mix everything together.

-Transfer into a baking dish (I used two) and press the mixture gently to flatten. Add the remaining cheese on top and bake for 30 minutes uncovered.

-Remove and top with green onions and serve. Bon appétit!

Based on IFoodReal