Cheesy Quinoa and Spinach Casserole

Have you tried Quinoa? I hadn't ever seen or heard of it until several months ago, but let me tell you its like the jack pot of health foods and there are soooo many ways to use it.

Quinoa: keen-wah, kee-noh-uh 
noun

a tall crop plant, Chenopodium quinoa,  of the amaranth family, cultivated mainly in Peru, Bolivia, and Chile for its small, ivory-colored seed, which is used as a food staple.

a grain high in nutrients traditionally grown as a staple food high in the Andes.  source

The Facts!

• Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids.
• Quinoa contains almost twice as much fiber as most other grains. 
• Quinoa contains Iron.
• Quinoa contains lysine. Lysine is mainly essential for tissue growth and repair.
• Quinoa is rich in magnesium.
• Quinoa is high in Riboflavin (B2). B2 improves energy metabolism within brain and muscle cells and is known to help create proper energy production in cells.
• Quinoa has a high content of manganese. Manganese is an antioxidant, which helps to prevent damage of mitochondria during energy production as well as to protect red blood cells and other cells from injury by free radicals. source

The first Quinoa recipe I want to share with you is a brand new one to me that I have just tried and....its amazing. It even got a rave review from my two toddlers and my boyfriend.

The recipe is from Bakeaholic Mama found via Pinterest. Find her recipe here and my version with the adjustments is below :)

Cheesy Quinoa and Spinach Casserole

3 cups cooked quinoa (cooked according to package directions)
3 tbs of butter (I use HEB's you'd think its butter)
3 tbs of all purpose flour
1 1/2 cups Unsweetend Almond Milk
Few dashes freshly ground nutmeg
1/4 tsp salt
8 oz of shredded cheddar cheese
3 oz shredded sharp cheddar cheese
2 handfuls fresh baby spinach
bread crumbs

Directions:

In a medium sauce pan add 3 tbs butter and flour to the pan over medium heat. Whisk continuously until a paste forms. Whisk in milk. Increase heat to medium/high bring to a boil whisking the whole time. Stir nutmeg, salt and cheese.  When cheese sauce is smooth remove from heat.

In a large bowl mix quinoa, cheese sauce and spinach together.  Season with salt and pepper.

Transfer into a casserole dish greased with olive oil.

Sprinkle bread crumbs over the top of the casserole.

Bake on 350 until bubbly and beginning to brown on the top. About 20 minutes.

Remove from oven and enjoy!

Chicken and Spinach Taquitos

This is a great recipe to make on the weekend. I made a ton of them and froze half. I love these for popping in the microwave for my lunches. It saves me from grabbing something unhealthy because its so fast and easy.

One thing I will do differently next time is use corn tortillas. The flour did fine, but I think I would prefer corn.

Ingredients:
1 pound boneless skinless chicken breasts
16 ounces Chicken Broth
2 cups Water
1 teaspoon Paprika
1 teaspoon Kosher Salt
1 teaspoon Garlic Powder
1 teaspoon ground Cumin
1 teaspoon Chili Powder
1 Jalapeno Pepper, minced
3 cups Baby Spinach, chopped (can use frozen)
Flour or Corn Tortillas
16oz Shredded Cheddar Cheese
1 teaspoon Olive Oil
Salsa, for serving

Directions: 

Cook chicken in crock pot with broth on low for 3-4 hrs. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.

Pour out all but ¼ cup of the cooking liquid. Put the leftover liquid in a saute pan and add the spinach. Cook over low heat for 2-3 minutes, or until the spinach is wilted.

Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.

Brush the taquitos with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa. Watch closely because they will burn if left too long. I made that mistake myself!

The Facts!
Chicken Breast

• Chicken breasts have many nutrients that can reduce your risk of many types of cancer, thanks to the more than 60% of niacin found in a half breast. 
• Selenium is also another culprit responsible for the health benefits of chicken breast, protecting your immune system, which helps in the fight to keep cancer away.
• The vitamin B in chicken breasts is a great source of energy, which is a great health benefit for anyone looking to burn more fat each day. 
• Which brings me to protein’s fat burning properties in chicken. A chicken breast half provides you with more than 50%of your daily value of protein, which is what makes chicken breast such an amazing fat burning food. (source)

Spinach

• Spinach contains choline and inositol, the substances that help to prevent atherosclerosis or thickening and hardening of arteries. Spinach and alfalfa help stabilize blood sugar among diabetics. Make a drink by getting several handful of spinach, add 3 cups of water. Place over low heat for one hour. Then strain. Take ½ cup twice a day. Spinach and alfalfa may be served as part of the meal.
• Spinach is loaded with flavonoid that functions as antioxidant and anti-cancer agent.
• Spinach contains carotenoid that help fights cancer.
• Spinach is a rich source of Vitamins C and A
• Spinach is an anti-aging vegetable.
• Spinach is a good source of Vitamin K, which aids in the formation of the blood substance required for clotting of blood (source)

Enjoy!