Spinach Artichoke Quinoa Casserole

Ingredients:

• 1 cup quinoa
• 2 cups water
• 4 garlic clove crushed
• 1-2 TBsp olive oil
• 2 cups milk
• 1 stock cube
• 1 TBsp corn flour
• 2 cups artichoke hearts rinsed
• 4 handfuls spinach
• 1/2 cup Parmesan cheese grated
• 3/4 cup tasty cheese
• 1/2 teaspoon salt and pepper
• Cooking spray

Instructions:

1. Wash quinoa, drain it and place it in a pot with the 2 cups of water.
2. Bring to the boil then lower to a simmer and place lid on the pot and cook until water absorbed (about 10-15 minutes.)
3. Meanwhile heat oil in a large pan or a pot.
4. Cook the garlic for about 3-5 minutes.
5. In a small cup mix corn flour with a couple of TBsp of milk until smooth.
6. Add this to the rest of the milk and stir to combine. Stir in the crushed stock cubes.
7. Add the milk mixture, artichoke hearts, spinach, quinoa (which has been mixed with a fork), tasty cheese and salt and pepper, to the pot with the garlic.
8. Stir until cheese is melted.
9. Pour into a baking dish. Sprinkle the top with Parmesan cheese and bake for 25 minutes or until top golden.
10. Serve hot with side salad if desired.
11. *If using frozen artichokes- thaw and drain.