Free Starter Guide

buffalo blue cheese quinoa and cauliflower bake

Share this post:

It’s hard to believe that this past weekend was one in August. In Indiana. It was absolutely gorgeous! Normally at this time, we are sticking our heads in the freezer, but we had mid-70s for highs this weekend and it dipped down into the 50s at night. With absolutely no humidity. It felt like October! I even had to pull out the sweatpants and sweater to sit outside in the morning. It was glorious.

Even though I know we still have a ton of hot and humid weather in our future, I really chose to embrace the Fall-like days we had this weekend. I had no less than thirteen dozen cups of hot coffee. I wore jeans and boots. And I made bakey, cheesy comfy food.

I think this quinoa bake is a really fun combo of typical “health food” and typical “not-health food”. Yes, it’s chock full of protein-packed quinoa and the veggie superfood cauliflower (fiber! vitamin C! antioxidants!). But it’s also balanced out with buffalo sauce and a hefty amount of two different cheeses. It’s cheesy, spicy and incredibly flavorful. I love foods like this. It’s proof that eating healthy doesn’t mean steamed broccoli and baked tilapia for dinner every night. You can have your favorite, decadent foods—healthified!

I can’t wait until it’s actually Fall and we can eat this in front of a football game with a nice bottle of ice-cold pumpkin ale. With maybe a Pumpkin Spice Latte for dessert. Who else is ready for October?

Print

buffalo blue cheese quinoa and cauliflower bake


  • Author: Cassie Johnston
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Entrees

Description

I think this quinoa bake is a really fun combo of typical “health food” and typical “not-health food”. Yes, it’s chock full of protein-packed quinoa and the veggie superfood cauliflower (fiber! vitamin C! antioxidants!). But it’s also balanced out with buffalo sauce and a hefty amount of two different cheeses.


Ingredients

  • 1-1/2 cup quinoa
  • 3 cups vegetable broth
  • 1/2 large head cauliflower, chopped roughly
  • 1 clove garlic, minced
  • 1 small onion, diced
  • 1/2 cup crumbled blue cheese
  • 1/2 cup buffalo sauce (add more if you want more spice)
  • 1/2 cup plain Greek yogurt
  • 1/3 cup minced fresh parsley
  • 1-1/2 cup shredded cheddar cheese, divided

Instructions

  1. Preheat oven to 350°. Spray six ramekins with cooking spray, or an 8×8″ baking dish. Set aside.
  2. In a medium saucepan over high heat, combine quinoa and broth. Bring to a boil, reduce heat, cover and simmer until all liquid is absorbed, about 10 minutes.
  3. Mix quinoa with cauliflower, garlic, onion, blue cheese, buffalo sauce, yogurt and 1 cup of the cheddar cheese until well-combined.
  4. Spoon mixture into ramekins or baking dish. Sprinkle tops with remaining cheddar cheese.
  5. Bake in preheated oven for 35-40 minutes or until cheese on top is browned and bubbly and cauliflower is softened.

Keywords: entrees, quinoa, whole grains, cauliflower, cheese

What’s your favorite fall weather food? Chili? Cider? Pumpkin pie?

looking for more?Try these...

10 comments

Leave a Comment

  • Christine SAYS

    Ohhh totally awesome! As a vegetarian the one thing I truly miss is Buffalo wings, and I’m always trying to figure out ways to use Buffalo sauce on everything. This looks perfect….wonderful.

  • This looks absolutely delicious, can’t wait to give it a shot! When fall rolls around, I’m all about the squash – acorn, butternut, pumpkin, you name it!

  • Tena SAYS

    I am soooo ready for fall! We live in Central PA and it’s been brutal here this summer, too! My favorite food for fall…..anything pumpkin….or apple….or cranberry!!!
    Can’t wait to try this recipe.

  • Kim SAYS

    This recipe looks wonderful. Perfect timing, we are heading to town today so I can pull the recipe. Thanks! Fall Foods, I love it all, Chilis, squash & pumpkin recipes, apple cider (unfortunetly you can’t buy any of the good fresh stuff here in Montana one thing I miss dearly about Wisconsin), I even love the yard work! I guess I’d go with Chili, something about Packer Sundays and Chili just go hand-in-hand… Dreaming of Autumn…

  • Hi Cassie, I’ve read your blog for over a year but don’t think I’ve ever commented (I know, bad lurker). But I read it on Google Reader on my phone so it’s not easy to leave comments (that’s my defense and I’m sticking to it). But I just wanted to tell you how much I love your blog. I really appreciate your attitude towards food and weight and eating healthy. So thanks so much! And I can’t wait to try out this recipe. My husband made quinoa for dinner the other night (he hadn’t ever made it before) and didn’t realize that 1 cup made about 4 cups cooked, so we have a TON leftover. Now I know how to use it all up!

  • Amanda Elliott SAYS

    Man…this looks goooooood! I’ve been craving fall/winter foods for the past few week and finally broke down and made some chili the other day. Kinda sick of summer foods, and just want to eat warm comfort foods.

    Thanks for this recipe! So excited to dig in to this one!

  • Sarah SAYS

    I am!!! But we’re having gorgeous weather for August, so I can’t complain. :D I can’t wait to try this recipe! Looks fabulous!!!

  • This was such an awesome idea! I switched it up a little since blue cheese isn’t my thing, but it turned out unbelievably tasty none the less. Thanks for your creative inspiration!

  • Elizabeth SAYS

    I made this a couple of nights ago for my husband and I. This recipe was AMAZING! Any idea on the nutrition/calorie info?

  • Katherine SAYS

    I finally got around to making this, and I did so in a 8×8 pyrex dish. I noticed a couple of things:
    1. You need to bake it for closer to 45 minutes in the pyrex for the cauliflower to soften.
    2. This tastes more and more amazing the longer it sits. You’ve made a busy college student very happy.

Join the Conversation (10 Comments)

Skip to toolbar