Italian Quinoa and Bean Casserole

For Tuesday’s School of Christian Living class, I tried a couple new things.  We had Italian Quinoa and Bean Casserole, Salad, Focaccia Rolls, and Triple Chocolate Brownies.

The casserole dish was based off a Mexican flavored dish that I’ve made before.  It’s a simple dish, and I knew that the flavors could be adapted very easily, so I was excited to try out this Italian variation.

Italian Quinoa and Bean Casserole

Serves 18-20

Adapted from Stepfanie’s Quinoa-Black Bean Casserole

  • 2 cups uncooked quinoa
  • 4 cups water
  • 2 large (29oz) cans cannelini beans
  • 1 bag frozen corn
  • 2 large bunches swiss chard, chopped
  • 1 Tbsp garlic oil (or regular olive oil)
  • 2 cloves garlic, minced
  • 3 cups mozzarella, shredded
  • 1/4 cup basil, chopped
  • 1 1/2 Tbsp Italian seasoning
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 5 eggs, beaten
  • 2 cans Italian style diced tomatoes

Toast the quinoa in a saucepan for a few minutes.  Add 4 cups of water and bring to a boil, simmer for about 20 minutes or until all the liquid has been absorbed.  In a large pan, heat oil and add chopped swiss chard.  Add the minced garlic and saute until chard is just beginning to wilt.

Preheat oven to 350°F.  Grease 2 large baking dishes and set aside.

In a large bowl, combine quinoa, swiss chard, beans, corn, 1 cup cheese, basil, Italian seasoning, salt, pepper, eggs, and tomatoes; mix well.  Divide mixture into prepared baking dishes and top with remaining cheese.

Bake for about 45 minutes, until cheese is melted and casserole is bubbly.

 

 

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