Friday, September 14, 2012

Quinoa Casserole with Buffalo Cauliflower Sauce (Gluten-Free)

I've never been a huge fan of buffalo wings. I guess you could blame it on the fact that I was never properly introduced to the concept of "it's wing night!! I'msopumpedIgettoeatwingstonight!" To me it was just people sloppily eating chicken with naught a care given to the orange covering their entire body.

Then I met my husband who likes Frank's on ALL OF IT. All the dinners, all the snacks,  and definitely all the casseroles.

Like the stellar wife I am, I go to Costo and see a saintly two-pack of the stuff and heft all 80 pounds of it into the cart and get it home and he still hasn't made it through the first bottle. I don't know, maybe it lost its charm when it was in abundance but it has taken the man for-ever-er to make it through half the first bottle.

I was sitting here contemplating what the heezy to do with all this buffalo sauce and then Cassie went and posted this stellar dish and I knew I had to adapt it to make it ours. So that was done.

Oh, and  be sure you pair it with kale chips (bonus points if they're covered in salty cheesy nutritional yeast) because it was a combo you won't soon forget.

I topped our casserole with leftover rice cripsy coating and sliced tomatoes, but feel free to use gluten-free breadcrumbs or whatever else you delight in.

Quinoa Casserole with Buffalo Cauliflower Sauce
Inspired from Back to Her Roots

half of a large cauliflower head (about 2 cups chopped)
1 small sweet onion, diced
1 cup chopped zucchini
1/2 cup Frank's hot sauce (or any other buffalo-style sauce)
2 tablespoons minced garlic
1/4 - 1/2 cup water
2 cups cooked quinoa
1 cup chredded cheddar cheese (divided)
1/2 cup shredded mozzarella cheese
toppings of choice

1. Begin by preheating your oven to 350 degrees and lightly greasing an 8x8 baking dish.

2. Steam the cauliflower until tender. While the cauliflower is steaming, saute the onion and zucchini together over medium-heat until tender. When it's done, remove from heat.

3. In your food processor, add the steamed cauliflower, buffalo sauce, minced garlic and 1/4 cup water and combine. If the sauce is still too thick for your liking, add additional water until it reaches the desired consistency.

4. In a medium bowl, combine the quinoa, 1/2 cup cheddar cheese, mozzarella cheese, buffalo cauliflower sauce, and the zucchini/onion mixture. Scoop into the baking dish and cover with your topping of choice. Bake for 15 minutes, until hot.

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