I found a recipe on EatLiveRun that sounded delicious and I had to try it. I did make a few changes to suite my own tastes and make it vegetarian. She used red bell peppers and I’m not a fan, so I added tomatoes before I threw the casserole in the oven. I also do not care for frozen spinach, so I used fresh baby spinach. I also cut the recipe in half since it was just me and the little guy. It was fantastic. I was worried that my changes might not work – but they did! I can’t wait for my husband to get back into town so he can try it out too. I think this might be a vegetarian dish that he’ll like.
Spinach and Cheese Quinoa Casserole
3/4 cup quinoa
1 1/2 cups vegetable broth
1 tsp garlic (I forgot to buy garlic, so I used garlic powder – highly recommend using real garlic!)
2 huge handfuls baby spinach, chopped
1/2 tsp olive oil
1/2 cup milk
1 cup shredded cheddar cheese
1/2 cup panko breadcrumbs
1/2 tsp salt
1/4 tsp dry mustard
1/4 tsp pepper
1 cup chopped tomatoes (I used my mini San Marzano tomatoes that I picked up this week)
Preheat the over to 375 degrees.
Heat the oil over medium high heat and cook the spinach for 2 minutes. Add garlic and cook 30 more seconds. Add quinoa, vegetable broth, salt, mustard, and pepper. Bring to boil. Then simmer for 15 – 20 minutes, until liquid has been absorbed. Add cheese and milk. Transfer to 8×8 dish sprayed with vegetable spray. Combine panko and mozzarella and sprinkle on top. Bake for 30 minutes. Let cool 10 minutes.
Adapted from EatLiveRun.