Quinoa &White Bean Casserole with Caramelized Onions

By bakers_delight85

Ingredients

• 1 tablespoon extra virgin olive oil
• 3 onions, peeled and sliced thin
• 1/2 teaspoon sea salt
• 1 tablespoon balsamic vinegar
• 2 teaspoons minced garlic
• 1/4 teaspoon red pepper flakes
• 1/2 cup white wine
• 3 cups cannellini beans, drained and rinsed (about 2 cans)
• 3 cups cooked quinoa
• 1 cup of vegetable broth
• 1 teaspoon fresh rosemary, minced
• 3/4 cup grated white cheese (I used Daiya), divided
• 1/2 cup non-dairy or low fat cream cheese

Details

Servings 6
Preparation time 15mins
Cooking time 75mins
Adapted from cookingquinoa.net

Preparation

Step 1

Preheat oven to 400 degrees. Spray a 2 ½ quart baking dish with olive oil.

Heat oil to medium high in a Dutch oven. Add onions and salt and cook for about 7 minutes, stirring occasionally. Reduce heat to medium low and cook for 20 minutes. Add balsamic vinegar and cook for 5 minutes more. Stir in garlic and red pepper flakes and cook until fragrant. Add wine and cook for about one minute, scraping the bottom of the pan. Remove onions from heat and place in the prepared pan. (Leave any wine that hasn’t cooked off in the pan.)

Add the cannellini beans, quinoa, vegetable broth and rosemary to the same Dutch oven. Bring to a simmer. Stir in ¼ cup of cheese and cream cheese. Stir until well combined. Season to taste with salt and pepper and place the mixture over the onions in the baking dish. Top with remaining ½ cup of cheese and sprinkle with crushed red pepper flakes and fresh ground black pepper if desired.