# 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
10 - 1 1/2 cups whole 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 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
# Method:
01 - Preheat oven to 375°F. Grease a 9x9-inch baking dish.
02 - Combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 minutes until translucent.
04 - Add minced garlic and sliced mushrooms to the skillet; cook for 6–7 minutes until mushrooms are tender and moisture evaporates. Stir in chopped spinach and cook until wilted, about 1 minute. Remove from heat.
05 - In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk and cream, whisking constantly until thickened, 3–4 minutes.
06 - Remove from heat and stir in grated Parmesan cheese, nutmeg, salt, and black pepper until sauce is smooth.
07 - In a large mixing bowl, thoroughly combine cooked quinoa, sautéed vegetables, and Alfredo-style sauce.
08 - Transfer mixture to prepared baking dish. Evenly sprinkle mozzarella cheese and additional Parmesan on top.
09 - Bake for 20–25 minutes until the casserole is golden and bubbling.
10 - Allow to rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
