Buffalo Blue Cheese Quinoa and Cauliflower Bake

I love recipes that can be made the night before, and just heated up when you have people over. I also love Buffalo things and blue cheese, so this recipe was a winner. We sipped some Chardonnay while it was in the oven, then ate it with a side of garlic/Parmesan green beans. It was a comforting winter casserole, without being too heavy. I'm sure it would also be delicious if you added some cubed chicken. Enjoy!

Buffalo Blue Cheese Quinoa and Cauliflower Bake

Adapted from Back to Her Roots

Ingredients

• 1-1/2 cup quinoa
• 3 cups vegetable broth (I thought this was too much liquid. One can of broth, with some water if you need it, should be sufficient)
• 1/2 large head cauliflower, chopped roughly
• 1 clove garlic, minced (I love garlic, so I used about 3-4 cloves)
• 1 small onion, diced
• 1/2 cup crumbled blue cheese
• 1/2 cup buffalo sauce (add more if you want more spice)
• 1/2 cup plain Greek yogurt (I just used one 6 oz container)
• 1/3 cup minced fresh parsley (I skipped this garnish)
• 1-1/2 cup shredded cheddar cheese, divided

Instructions

1. Preheat oven to 350°. Spray six ramekins with cooking spray, or an 8x8" baking dish. Set aside.
2. In a medium saucepan over high heat, combine quinoa and broth. Bring to a boil, reduce heat, cover and simmer until all liquid is absorbed, about 10 minutes. (I think quinoa needs about 20 minutes)
3. Mix quinoa with cauliflower, garlic, onion, blue cheese, buffalo sauce, yogurt and 1 cup of the cheddar cheese until well-combined.
4. Spoon mixture into ramekins or baking dish. Sprinkle tops with remaining cheddar cheese.
5. Bake in preheated oven for 35-40 minutes or until cheese on top is browned and bubbly and cauliflower is softened.

Note: The casserole can be prepared in advance. Just let the quinoa cool before mixing it in with the other ingredients. Cover with tin foil and refrigerate until ready to heat.