Spinach And Artichoke Quinoa Casserole

• 1 1/2 cups quinoa, uncooked
• 2 1/2 cups water
• 1 large onion, thinly sliced
• 4 large garlic cloves, minced
• 1 tablespoon olive oil, extra virgin
• 2 cups any milk
• 1 tablespoon cornstarch
• 2 cups artichoke hearts, coarsely chopped
• 312 g spinach
• 1/2 cup parmesan cheese, shredded
• 3/4 cup mozzarella cheese, shredded & divided
• 1 pinch salt
• 1/2 teaspoon ground black pepper
• cooking spray

1. In a medium pot, add quinoa, water and a pinch of salt; cover and bring to a boil. Reduce heat to low, cook for 12 minutes and set aside.
2. Preheat large non-stick skillet on medium heat and swirl olive oil to coat. Add onion and garlic, saute until translucent, stirring occasionally.
3. Preheat oven to 375 degrees F and spray 9" x 13" baking dish with cooking spray. In a small bowl, whisk together milk with cornstarch. Add to a skillet with previously cooked onion and garlic. Also add artichoke hearts, spinach, Parmesan cheese, 1/2 cup cheddar cheese, quinoa (fluff with a fork a bit before adding), 1/2 tsp salt and pepper. Stir until cheese is melted.
4. Transfer mixture to a prepared baking dish, level and sprinkle with remaining 1/4 cup cheese. Bake uncovered for 25 minutes. Serve hot.

quinoa, water, onion, garlic, olive oil, milk, cornstarch, artichoke hearts, spinach, parmesan cheese, mozzarella cheese, salt, ground black pepper, cooking spray

Taken from www.food.com/recipe/spinach-and-artichoke-quinoa-casserole-529778 (may not work)