Creamy Quinoa Casserole

This meal was quickly gobbled up! Of course they liked it - I finally added cheese to a meal. It's a rare occasion! Of course I had some changes with what I had on hand, plus I wasn't going to use heavy cream ;). Check out the original (not as healthy) recipe here.

Prior to baking - smelled so good!!

INGREDIENTS

2 cups cooked quinoa

1.5 cup of your favorite pasta sauce - homemade or organic if you can!

1/3 cup greek yogurt

1/3 cup parmesan cheese

3 slices mozzarella, divided

1 can stewed tomatoes, low sodium, divided

1 can kidney beans, low sodium, rinsed and drained

1 Tbsp Basil

1/2 teaspoon crushed red pepper

1/4 cup feta cheese, optional

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Heat tomato sauce over low heat in a large saucepan. Once warm, stir in yogurt, parmesan, and crushed red pepper. 
3. Remove from the heat and stir in the quinoa. Add half of the mozzarella, half of the tomatoes, and the basil. 
4. Once combined, spray an 8x8 or 9x9 baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with remaining mozzarella and tomatoes. Sprinkle feta cheese on top, if desired.
5. Bake for 10 to 15 minutes and then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.