Spinach and cheese quinoa casserole

This is a great thing to make when there's not much left in the house--quinoa from the pantry, a box of frozen spinach from the freezer, some odds and ends of cheese.

Reprinted below:


1 1/2 cups dry quinoa
3 cups chicken broth
1 red bell pepper, chopped (I left this out, didn't have one)
3 green onions, chopped (I substituted a shallot)
1 tsp minced garlic
1 box chopped frozen spinach, defrosted and all liquid squeezed out
1 tbsp canola oil
1 cup milk
2 cups grated cheddar cheese (I threw in some goat cheese as well)
1 cup Panko breadcrumbs
1/2 cups grated mozzerella cheese (Used gruyere instead)
1 tsp salt
1/2 tsp dry mustard
1/2 tsp black pepper

In a large saucepot over medium high heat, add the oil. Once hot, add the chopped bell pepper, scallions and spinach and saute for about four minutes—just until bell pepper has started to soften. Add the garlic and continue sauteing for another 30 seconds. Add quinoa to the pot, followed by the chicken broth, salt, dry mustard and pepper. Bring to a boil then reduce heat and simmer for 15-20 minutes until all liquid has been absorbed. Stir well.

Now, add the grated cheddar cheese and milk. Stir to combine then pour into a greased 9 x 13″ casserole dish. In a small bowl, combine the Panko and the mozzerella cheese. Sprinkle on top of casserole and bake for about 30 minutes at 375 until golden. Let cool for 10 minutes before serving (or not).