Quinoa Tuna Casserole

Sautéed (Steps 1-2)
1 tablespoon olive oil
2 gloves garlic, minced
2 cups fresh mushrooms, sliced
2 cups onions, chopped
2 stalks of celery, chopped

Quinoa 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, chopped
½ 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

Be creative! Instead of broccoli, use spinach. Throw in some peas!

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.