Creamy Cheesy Quinoa & Veggie Bake

• •1 tbsp Olive oil
• •1 piece Onion (finely chopped)
• •2 cloves Garlic (minced)
• •1 cup Quinoa (rinsed)
• •1.8 cup Vegetable broth
• •1 can Canned cannellini beans (15 oz, rinsed and drained)
• •1 can Canned sweet peas (15 oz, drained)
• •1 can Canned sliced carrots (15 oz, drained)
• •1 jar Canned quartered artichoke hearts (7 oz, drained and roughly chopped)
• •1 can Condensed cheddar cheese soup (10.75 oz)
• •1 tsp Dried thyme
• •to taste to taste Salt
• •to taste to taste Black pepper

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Heat olive oil in a large, oven-safe skillet (with a lid) over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

3. 3

   Add the minced garlic to the skillet and cook for another minute until fragrant.

4. 4

   Stir in the rinsed quinoa and vegetable broth. Bring to a simmer.

5. 5

   Once simmering, stir in the rinsed cannellini beans, drained sweet peas, drained sliced carrots, chopped artichoke hearts, condensed cheddar cheese soup, and dried thyme. Season with salt and black pepper to taste.

6. 6

   Cover the skillet tightly with its lid (or aluminum foil) and transfer it to the preheated oven. Bake for 20-25 minutes, or until the quinoa is tender and most of the liquid has been absorbed.

7. 7

   Carefully remove the skillet from the oven. Let it rest, covered, for 5 minutes before uncovering and fluffing the quinoa gently with a fork. Serve hot.

Chef's Tips

• 💡For an extra layer of flavor, you can stir in a handful of fresh spinach or a pinch of red pepper flakes with the other vegetables.
• 💡If you don't have an oven-safe skillet with a lid, you can transfer the mixture to a 9x13 inch baking dish, cover with foil, and bake as directed.
• 💡A sprinkle of shredded cheddar cheese or Parmesan cheese on top during the last 5 minutes of baking would add a lovely cheesy crust.