Quinoa &White Bean Casserole with Caramelized Onions

Directions

1. 1
   Pierce potatoes with a fork. Preheat oven to 375 degrees and bake for 50 minutes or until soft.
2. 2
   Preheat oven to 400 degrees. Spray a 2 ½ quart baking dish with olive oil.
3. 3
   Combine quinoa, yogurt, 1/2 cup basil, artichoke hearts, scallions, garlic and capers.
4. 4
   Heat oil to medium high in a Dutch oven.
5. 5
   Add in salt and pepper and stir well.Allow potatoes to cool slightly, and cut in half. Scoop out insides, leaving 1/4 inch shell. Mash potatoes with a fork and add to quinoa mixture.
6. 6
   Add onions and salt and cook for about 7 minutes, stirring occasionally. Reduce heat to medium low and cook for 20 minutes.
7. 7
   Place shells in an oven safe dish and scoop quinoa mixture into shells. Top with cheese.
8. 8
   Add balsamic vinegar and cook for 5 minutes more. Stir in garlic and red pepper flakes and cook until fragrant.
9. 9
   Bake for 20 minutes. Top with remaining basil and tomatoes and enjoy.
10. 10
    Add wine and cook for about one minute, scraping the bottom of the pan.
11. 11
    Remove onions from heat and place in the prepared pan. (Leave any wine that hasn’t cooked off in the pan.)
12. 12
    Add the cannellini beans, quinoa, vegetable broth and rosemary to the same Dutch oven. Bring to a simmer. Stir in ¼ cup of cheese and cream cheese. Stir until well combined. Season to taste with salt and pepper and place the mixture over the onions in the baking dish. Top with remaining ½ cup of cheese and sprinkle with crushed red pepper flakes and fresh ground black pepper if desired.
13. 13
    Bake for 20 to 25 minutes. Allow to cool slightly before serving.