- 2 1/2 cups uncooked quinoa
- 4 1/2 cups low-sodium vegetable stock, or water
- 2 tbsp pesto sauce
- 1/2 tsp celtic salt
- 2 tsp arrowroot powder, or cornstarch
- 2 cups fresh organic spinach
- 16oz mozzarella cheese
- 1/3 cup parmesan cheese
- 12oz fresh broccoli florets
- 3 green onions, chopped
Preheat oven to 400F/ 200C /Gas 6. In a large rectangular dish place the quinoa and green onions. In the meantime, place the broccoli in a large bowl and microwave on high for 4-5 minutes. Set aside.
In a large pan, mix the vegetable stock, pesto, arrowroot powder and salt. Heat the mixture until boiling. Then add the vegetable stock to the quinoa followed by the spinach, parmesan and 3/4 of the mozzarella cheese and bake in the oven for 30-35 minutes.
Take the quinoa casserole out of the oven and mix in the broccoli. Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted. If you like you can add more parmesan cheese over the top as well.
Serve whilst still warm.