Because I couldn’t stop with last week’s Cheesy Cauliflower Spinach Quinoa Pesto Bake, today we have: another quinoa casserole!
I’ve deferred from using the word “casserole” in these recipe titles because of the connotations it has for me. It conjures up images of garish 1950s-era concoctions or dishes swimming in cream-of-chicken soup. OK, cream-based-soups have their place in my heart – I did come of age in the ’90s in the Midwest – but you won’t be seeing them as an ingredient here. We value freshness and the use of whole ingredients here at A Cookable Feast! My philosophy is to include processed foods not as a staple of my diet, but as a sporadic indulgence (I do have a fondness for Cheetos, for instance, but I don’t keep them in the house. However, I’ll gobble them at every barbeque and birthday party they’re set out at).
The Postwar era was a cray-cray time for food here in the U.S., with home-cooked meals often relying heavily on then-newfangled processed ingredients and oft-zany brand-sanctioned recipes (Google “Crazy 1950s recipes,” and you’ll see what I mean – an excellent diversion when you’re rendered useless by post-lunch drowsiness at work). But I’ll take one lesson from that time: as long as a not-repulsive combination of ingredients is used, the casserole is an excellent format for a quick and easy meal.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.