Monday, June 3, 2013

Buffalo Quinoa Casserole

It is no secret that I love buffalo sauce. A buffalo sauce pool? Let me grab my swimsuit and floaties. A buffalo flavored cocktail? I'll have a double! A buffalo fountain at my wedding one day? Um.. hello?! Is that the best idea or what? There is just something about that orange sauce that makes my heart jump up and down.

You've probably noticed though that most buffalo recipes involve chicken. Although I have been known to thrown it on a burger or into an enchilada before. Regardless, I was starting to feel bad for all of those vegetarians out there... you are all missing out on this delicious buffalo sauce. Unless of course you're drinking it by the spoonful, then I'm just standing in awe of your greatness. Right now is the time for you to trade your spoon for a baking dish and fork and MAKE THIS QUINOA CASSEROLE. Oh my, so delicious I CANNOT stand it. Why oh why is this not on my dinner plans again for tonight? The cauliflower adds some body to the casserole and the quinoa all the goodie good nutrients. The buffalo sauce, yogurt and mix of blue and cheddar cheeses makes the flavor out of this world.

Now, don't ask me what to do if you are a vegan. I'm not sure yet. I'll get back to you.... but we'll get a little buffalo into your life sooner or later ;)

Buffalo Quinoa Casserole (adapted from Back to her Roots)
3/4 cup vegetable broth (homemade or low-sodium store-bought)
1/4 cup quinoa, rinsed
2 tbsp buffalo sauce
2 tbsp Greek yogurt
2 tbsp diced onion
1/4 tsp garlic salt
1 cup roughly chopped cauliflower
1/8 cup crumbled blue cheese
1/4 cup shredded cheddar cheese

Preheat oven to 350 F. Coat an individual baking dish with cooking spray.

Combine the quinoa and broth in a small saucepan. Bring to a boil, reduce heat, cover and simmer until the liquid is absorbed, approximately 10 minutes.

Meanwhile, combine the buffalo sauce, yogurt, onion, garlic salt, cauliflower, blue cheese, and 1/8 cup cheddar cheese in a medium bowl. After the quinoa finishes cooking, add it to the bowl and mix until combined. Spoon into baking dish and top with the remaining 1/8 cup cheddar cheese.

Bake for 35-40 minutes until cheese is browned and cauliflower is soft.

Serves 1.


  1. This looks amazing! You're being so considerate with all of the vegetarian recipes :) Do you watch the next food network star? A new season started Sunday and there is a semi-vegetarian ("meat on the side") contestant who I think is awesome.

    1. Of course I watch it! I know, I like her POV a lot and she was very comfortable in front of the camera already. Also, MasterChef started two weeks ago too! So many fun cooking shows in the summertime :)

  2. Yes, I love Masterchef too! So, what buffalo sauce should I be using? Store bought or homemade? I've never cooked with it before, only ordered it at restaurants.

    1. I've actually never made buffalo sauce at home... that sounds like something to add to my bucket list :) You can find it at the grocery store near the ketchup/barbecue sauce/condiments. The best brand is Frank's Red Hot, the original flavor!

  3. Can you substitute ground beef or ground pork for the cauliflower for us non-lovers of mushy cooked veggies? -- DAD

    1. I think it would be really good with either cooked ground beef (or I guess ground pork) or shredded/chopped chicken. However, the cauliflower doesn't really get super mushy because it isn't boiled or anything. You could just try it out ;) You've started with tofu now we have to get you into cooked vegetables!