Quinoa Tuna Casserole

Serves: 5

Amie Torphy

1 January 1970

Based on User reviews:

53

Spice

50

Sweetness

51

Sourness

36

mins

Prep time (avg)

5.6

Difficulty

Ingredients:

1 tbsp

Olive Oil

2 cups

Mushroom (sliced fresh)

2

Onions (sliced)

1 cup

Butter

2 cups

Quinoa

6 cups

Chicken Stock

1

Salt (to taste)

140 g

Tuna (can, drained)

1

Ground Black Pepper (to taste)

1

Egg

2 tbsps

All-Purpose Flour

1 cup

Bread Crumb (or as needed)

Directions:

1

Preheat oven to 325 degrees F (165 degrees C)

2

Heat olive oil in a large skillet over medium heat

3

Cook and stir mushrooms and onion in hot oil until softened, about 5 minutes

4

Remove from heat and set aside

5

Melt 2 tablespoons of butter in a stockpot over medium heat

6

Cook quinoa in melted butter until lightly brown

7

Pour enough stock to just cover the quinoa

8

Allow the liquid to reduce to half

9

Continue this process until quinoa is soft and all stock is absorbed, about 30 minutes

10

Season with salt throughout process

11

Stir mushrooms, onion, and tuna through the quinoa; season with black pepper

12

Stir 1/4 cup butter, the egg, and flour into the quinoa mixture; transfer to a casserole dish and top with bread crumbs to cover

13

Bake until the top is golden brown and the center is hot, about 30 minutes