Alfredo Quinoa Mushroom Bake (Print View)

Creamy mushroom, quinoa, and Alfredo casserole layered with cheese for a comforting dinner.

# Components:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups vegetable broth

→ Vegetables

03 - 2 tablespoons olive oil
04 - 1 small onion, finely chopped
05 - 3 cloves garlic, minced
06 - 10 ounces cremini or button mushrooms, sliced
07 - 1 cup baby spinach, roughly chopped

→ Sauce

08 - 2 tablespoons unsalted butter
09 - 2 tablespoons gluten-free all-purpose flour or regular all-purpose flour
10 - 1 1/2 cups whole milk or 2% milk
11 - 1/2 cup heavy cream
12 - 1/2 cup grated Parmesan cheese
13 - 1/2 teaspoon ground nutmeg
14 - 1/2 teaspoon ground black pepper
15 - 1/2 teaspoon salt

→ Topping

16 - 1/2 cup shredded mozzarella cheese
17 - 2 tablespoons grated Parmesan cheese
18 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 375°F. Grease a 9x9-inch baking dish with a small amount of butter or oil.
02 - In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the broth is absorbed. Fluff quinoa with a fork and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until translucent. Add minced garlic and sliced mushrooms, then cook for 6 to 7 minutes until mushrooms soften and release moisture. Add chopped spinach and cook for 1 minute until wilted. Remove skillet from heat.
04 - In a separate saucepan, melt unsalted butter over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute. Gradually add milk and heavy cream, whisking until the mixture thickens, about 3 to 4 minutes.
05 - Remove sauce from heat and stir in grated Parmesan cheese, nutmeg, black pepper, and salt until smooth.
06 - In a large mixing bowl, combine cooked quinoa, sautéed vegetables, and Alfredo sauce. Mix thoroughly to distribute evenly.
07 - Transfer mixture into the prepared baking dish, spreading evenly. Sprinkle shredded mozzarella and additional Parmesan cheese over the top.
08 - Place dish in preheated oven and bake for 20 to 25 minutes until the top is golden and bubbling.
09 - Remove from oven and allow bake to stand for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • Easy to prep ahead and assemble for stress-free dinners
  • Naturally gluten free when using gluten free flour
  • Packed with wholesome veggies and nutty protein-rich quinoa
  • Crowd-pleaser even for those who usually skip vegetarian dishes
02 -
  • Rich in protein and fiber thanks to quinoa and veggies
  • Versatile enough to customize with extra favorite vegetables
  • Leftovers taste even better reheated and the bake freezes well
03 -
  • Let the quinoa sit for a few minutes after cooking before fluffing to get the best texture
  • Always sauté mushrooms until any liquid is gone to avoid a watery bake Shred your own cheese for the best melt and creamiest finish Taste as you go and adjust salt based on your cheese and broth so it is never bland

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