Healthy, Freezable Quinoa Casserole

Veggie & Quinoa Casserole (individual servings)

Once Kate transitioned from baby food (purees) to toddler-friendly table food, I researched various recipes for meals that could be frozen and reheated easily while still maintaining good texture and taste.  This recipe is great because it combines one of my new favorite grains (quinoa) and veggies for a nutritional punch.

Speaking of quinoa. . . I was very intimidated by this grain before I started cooking with it regularly.  Now it is one of my favorite, go-to grains . . . especially since it is gluten-free!  I highly recommend you try it if you haven’t had it before.

As you know, I am a working mom and try to prepare meals on the weekends for the week ahead so I can spend more quality time with Kate and TC between work and bedtime.  During Kate's two-hour nap I usually cook the meals and place in freezer bags or containers, labeling with cooking instructions so it is easy for TC to prepare as well.  I prepare this dish in muffin cups for individual servings and then place in large freezer bags to take out one at a time as needed.  This also makes it easier to take to the babysitter’s for Kate to have for lunch.

I start by preparing the quinoa according to the package directions.  This typically consists of one cup of quinoa and 2 cups water.  I bring it to a boil and then simmer for 30 minutes.

While the quinoa is simmering, I steam a package of frozen broccoli and carrots (or whatever veggies you like).  Once the veggies are steamed, I place them in the food processor and chop to fine bits.  I do this because I use veggies that Kate is not fond of eating in whole form.  For instance, she loves eating peas and green beans so I do not include them in this dish since she will eat them whole.  For some reason, she doesn’t mind the veggies diced in this dish.

Once the quinoa is done simmering, I add the diced veggies and combine.

Next, I add the mozzarella cheese.  The cheese is not necessary but I think it gives it a nice creamy texture.

I place muffin tin cups in my muffin pan and then fill with the mixture. I bake at 350 degrees for 12 minutes.

Once completely cooled, I place in a large freezer bag and take out as I need.  Delish!

Enjoy!

Rachael

Veggie & Quinoa Casserole

1 cup Quinoa

1 package frozen broccoli

1 package frozen carrots

1 cup Mozzarella cheese

Preheat oven to 350 degrees.  Place muffin cups in a muffin tin.

Add quinoa to 2 cups water.  Bring to a boil and then lower to a simmer for 30 minutes.  While quinoa is simmering steam the veggies in the microwave.  Place steamed veggies in a food processor and chop until fine.

Once quinoa is cooked and veggies are chopped, mix together.  Add mozzarella cheese.

Put mixture into muffin cups.  Bake for 12 minutes.

Let cool completely and then transfer to freezer bags and freeze.  Take out as needed.

Veggie & Quinoa Casserole (individual servings)

Once Kate transitioned from baby food (purees) to toddler-friendly table food, I researched various recipes for meals that could be frozen and reheated easily while still maintaining good texture and taste.  This recipe is great because it combines one of my new favorite grains (quinoa) and veggies for a nutritional punch.

Speaking of quinoa. . . I was very intimidated by this grain before I started cooking with it regularly.  Now it is one of my favorite, go-to grains . . . especially since it is gluten-free!  I highly recommend you try it if you haven’t had it before.

As you know, I am a working mom and try to prepare meals on the weekends for the week ahead so I can spend more quality time with Kate and TC between work and bedtime.  During Kate's two-hour nap I usually cook the meals and place in freezer bags or containers, labeling with cooking instructions so it is easy for TC to prepare as well.  I prepare this dish in muffin cups for individual servings and then place in large freezer bags to take out one at a time as needed.  This also makes it easier to take to the babysitter’s for Kate to have for lunch.

I start by preparing the quinoa according to the package directions.  This typically consists of one cup of quinoa and 2 cups water.  I bring it to a boil and then simmer for 30 minutes.

While the quinoa is simmering, I steam a package of frozen broccoli and carrots (or whatever veggies you like).  Once the veggies are steamed, I place them in the food processor and chop to fine bits.  I do this because I use veggies that Kate is not fond of eating in whole form.  For instance, she loves eating peas and green beans so I do not include them in this dish since she will eat them whole.  For some reason, she doesn’t mind the veggies diced in this dish.

Once the quinoa is done simmering, I add the diced veggies and combine.

Next, I add the mozzarella cheese.  The cheese is not necessary but I think it gives it a nice creamy texture.

I place muffin tin cups in my muffin pan and then fill with the mixture. I bake at 350 degrees for 12 minutes.

Once completely cooled, I place in a large freezer bag and take out as I need.  Delish!

Enjoy!

Rachael

Veggie & Quinoa Casserole

1 cup Quinoa

1 package frozen broccoli

1 package frozen carrots

1 cup Mozzarella cheese

Preheat oven to 350 degrees.  Place muffin cups in a muffin tin.

Add quinoa to 2 cups water.  Bring to a boil and then lower to a simmer for 30 minutes.  While quinoa is simmering steam the veggies in the microwave.  Place steamed veggies in a food processor and chop until fine.

Once quinoa is cooked and veggies are chopped, mix together.  Add mozzarella cheese.

Put mixture into muffin cups.  Bake for 12 minutes.

Let cool completely and then transfer to freezer bags and freeze.  Take out as needed.