Quinoa, Mushroom, Arugula and Goat Cheese Casserole

While at the gym this morning, I dreamt up this recipe as I mentally took inventory of our fridge. Last week I cooked up a batch of quinoa to use in salads. Today I wanted something warm and comforting.  This could not have been an easier recipe, and while it cooked for about 20-25 minutes, the hands-on time was minimal. And this recipe can utilize any ingredients you have on hand.

Quinoa, Mushroom, Arugula and Goat Cheese Casserole (serves 1)

3/4 cup cooked quinoa

1/2 cup sliced mushrooms

1 cup arugula

1 oz. goat cheese

1 garlic clove, minced

1 egg white

Splash of milk

Salt and pepper to taste

1. Preheat oven to 400 degrees

2. Combine all ingredients in bowl and stir until well combined

3. Spray small casserole dish (ramekin) with non-stick spray. Add mixture to dish

4. Bake for 20-25 minutes. Enjoy!

 

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2 thoughts on “Quinoa, Mushroom, Arugula and Goat Cheese Casserole

  1. emmycooks says:

    That looks and sounds delicious! I love the idea of making a casserole for one in a ramekin–I probably would have just tossed it together as a salad.

    • modernation says:

      Thanks Emmy. A salad is normally my go-to as well. This took a little patience while it cooked, but was just as fast and easy as throwing a salad together. And I will probably be hooked on mini-casseroles now!

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