"My father is on a low-carb diet, but I love tuna casserole so I decided to try to make it with quinoa. This is also kind of a recipe for quinoa risotto as that is how I cooked the quinoa." — mariehipple
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sliced fresh mushrooms
salt to taste
1 (5 ounce) can
ground black pepper to taste
bread crumbs, or as needed
Pour enough stock to just cover the quinoa. Allow the liquid to reduce to half. Continue this process until quinoa is soft and all stock is absorbed, about 30 minutes Did you read this part kc37?
Solid, healthier alternative to egg noodles. I made these changes to speed things along.
- cook 1 can chicken broth with 1/2 can quinoa 10 min in microwave, stir 2 x
- add one can 98% fat free cream of mushroom soup and two cans drained tuna
- stir, add to 9*9 casserole and bake at 375 for 45 min
I would add fresh herbs and maybe peas next time to give it color. It looked unappetizing, but tasted good.
This was good for being a healthy version of tuna casserole. I added spinach and another can of tuna as I wanted it to be a stand alone meal. I think of tuna casserole as full of tuna and I feel like this could have even had a 3rd can, but that's probably a personal preference. (I also think somewhere along the way my portions were bigger as it didn't all fit in my casserole pan) Thanks for a great idea!
I substituted olive oil for the butter, used 3 of the 2.3 oz tuna packets and only used 4 cups of stock. the quinoa was totally cooked by then and any more stock would probably have made it mushy. Also I did not want to open another box of stock. I also added peas and will probably add broccoli, cauliflower and/or ground turkey next time. To season I used some tumeric, lots of cumin, minimal cayenne pepper, black pepper and salt while I was cooking the quinoa.
This was a really good recipe and it leaves a lot of room for additions which is nice. I don't feel like I have to run to the store to spend $10 on one ingredient--these are all things that I have or will use normally. Five stars for convenience, versatility, inexpensiveness, healthiness and tastiness.
I'm pretty particular about tuna noodle casserole, but this was good. I'm not sure what could up the flavor a little, but I might try to add something next time.
A very versatile casserole recipe. The quinoa can be cooked in the microwave with about 4 cups of vegetable/chicken stock. Based on what we had in the house, we added one can of condensed mushroom soup, a cup of frozen peas, a cup of frozen stir-fry vegetables, half of a sauteed red onion, two small cans of tuna, and a variety of seasonings (cumin, garlic salt, oregano, thyme, basil, cilantro, black pepper, regular salt, chili powder, and a little cayenne pepper), with seasoned panko crumbs on top. The quinoa cooked in the microwave in about 15 minutes, stirring and adding liquid every five minutes. The casserole set nicely and browned around the edges in about 30 minutes. It made a very satisfying meal. Next time I will probably add another can of tuna and would be comfortable adding any vegetables around the house.
Since I have very high cholesterol & can't have either noodles or white rice, this is a great alternative. Added a little chopped fresh basil at the end for some fresh herbage & was awesome. Thanks so much for giving me one of my fave dishes back!
I added peas & an extra can of tuna. Instead of bread crumbs, I sprinkled with Panko crumbs and unsalted roasted slivered almonds. It added a crunch to the dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa Tuna Casserole
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 69
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