Quinoa Tuna Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Sautéed (Steps 1-2)1 tablespoon olive oil2 gloves garlic, minced 2 cups fresh mushrooms, sliced 2 cups onions, chopped 2 stalks of celery, choppedQuinoa Prep (Step 3)2 tablespoons butter 2 cups quinoa 4-5 cups chicken stock salt to taste Vegetable Prep and Mix (Step 4-5)½ red bell pepper, chopped ½ green bell pepper, chopped½ of 6” head of broccoli, chopped (or 1 cup fresh spinach, chopped)2-12 oz. cans tuna, drained ground black pepper to taste ¼ cup butter, softened 1 egg 2 tablespoons all-purpose flour ¼ cup Panko bread crumbs, or as needed
Step 1: Preheat oven to 325 degrees F (165 degrees C).
Step 2: Heat olive oil in a large skillet over medium heat. Sauté garlic for 2 minutes. Add mushrooms, celery and onion and sauté until softened, about 5 minutes. Remove from heat and set aside.
Step 3: Melt 2 tablespoons of butter in a stockpot over medium heat. Cook quinoa in melted butter until lightly brown. Pour enough stock to just cover the quinoa. Continue to cook until the liquid has reduced to half. Continue this process until quinoa is soft (adding stock slowly, as necessary) and all stock is absorbed, about 30 minutes. Season with salt throughout process.
Step 4: While the quinoa is cooking, prepare the chopped vegetables.
Step 5: Stir sautéed ingredients, chopped vegetables and tuna through the quinoa; season with black pepper. Stir 1/4 cup butter, the egg, and flour into the quinoa mixture; transfer to a casserole dish and top with bread crumbs to cover.
Step 6: Bake until the top is golden brown and the center is hot, about 30 minutes.
Serving Size: 1/8 of the casserole
Number of Servings: 8
Recipe submitted by SparkPeople user DAVENOHE.
Step 2: Heat olive oil in a large skillet over medium heat. Sauté garlic for 2 minutes. Add mushrooms, celery and onion and sauté until softened, about 5 minutes. Remove from heat and set aside.
Step 3: Melt 2 tablespoons of butter in a stockpot over medium heat. Cook quinoa in melted butter until lightly brown. Pour enough stock to just cover the quinoa. Continue to cook until the liquid has reduced to half. Continue this process until quinoa is soft (adding stock slowly, as necessary) and all stock is absorbed, about 30 minutes. Season with salt throughout process.
Step 4: While the quinoa is cooking, prepare the chopped vegetables.
Step 5: Stir sautéed ingredients, chopped vegetables and tuna through the quinoa; season with black pepper. Stir 1/4 cup butter, the egg, and flour into the quinoa mixture; transfer to a casserole dish and top with bread crumbs to cover.
Step 6: Bake until the top is golden brown and the center is hot, about 30 minutes.
Serving Size: 1/8 of the casserole
Number of Servings: 8
Recipe submitted by SparkPeople user DAVENOHE.
Nutritional Info Amount Per Serving
- Calories: 398.1
- Total Fat: 14.8 g
- Cholesterol: 81.6 mg
- Sodium: 849.7 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 6.9 g
- Protein: 28.9 g
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