Hey guys, sorry I have been MIA for a little while, June has been a busy month for me. It will continue to be, so I thought I should get in a post or two while I can!
I am currently working on a new zentangle drawing, but for now I would like to share my new favourite go-to recipe, Cheesy Quinoa Casserole!
(Please excuse the terrible photo, it does not give the dish’s yumminess justice…)
2 cups cooked quinoa (follow instructions on package to prepare).
1 can cream of mushroom soup (or cream of whatever soup).
1 cup chopped veggies (your choice). I like to use zucchini, bell peppers and mushrooms, basically whatever you have in the fridge.
1/2 cup shredded cheese. Cheddar or mozzarella work well.
4 tbsp Parmesan cheese.
Salt and pepper to taste.
Fresh herbs like mint, parsley or basil can give it a nice kick if you have some around.
Preheat the oven to 350 degrees and spray a 8×8 inch casserole dish with non-stick cooking spray.
Mix together all of the ingredients in a bowl, except for 2 tbsp of Parmesan cheese.
Pour the mixture into the casserole dish and spread evenly.
Sprinkle the remaining Parmesan cheese on top of the casserole, covering the whole top with a light layer of it.
Bake for about 35 minutes, or until the top is a nice golden brown.
This recipe makes about 4 generous (and healthy) servings, and is even filling enough to be a light meal on its own. It also goes great with chicken or fish.
Stay tuned for my new art piece coming soon!
Enjoy your weekend,