Shell Be’s Veggie Quinoa Bake
Holy Quinoa! Well this Baked Quinoa out did my expectations for such a simple and last minute meal. I had some leftover cooked quinoa in my fridge and didn’t want it to go to waste so I grabbed some things from my fridge and mixed them all up. And BAM, meet the veggie quinoa casserole I never knew I dreamed of. I liked it so much I helped myself to seconds! And you should too!!
Serving Size: 6
What you need
3 medium squashes
1 bundle asparagus
1 garlic clove
1/3 large yellow onion
2 cups cooked quinoa
1 cup crumbled feta cheese
1 cup Italian herb pasta sauce (I used Muir Glen Organic Pasta Sauce)
1.5 cups finely grated Parmesan cheese
½ cup breadcrumbs
What you do
Preheat the oven to 350 degrees
Clean and chop the veggies (Squash and Asparagus) into bite-size pieces. Fresh mince 1 clove of garlic and dice 1/3 of a large yellow onion. In a pan (I used my Our Place Always Pan), heat about 1 tsp grapeseed oil, add in the garlic clove and the diced onion. Cook on medium heat for about 5 minutes until the onion softens. Then add in the squash and the Asparagus, sprinkle with salt and pepper, cover, and cook down for about 15-20 minutes, stirring occasionally.
Meanwhile, grate the parmesan (if you are fresh grating) and pour 1.5 cups into a mixing bowl. Add in the ½ cup breadcrumbs and sprinkle with salt and pepper. Set aside.
Once the veggies are cooked, remove them from the pan and pour them into a large mixing bowl. Add in the 1 cup crumbled feta and mix, letting the heat melt the cheese some. Then stir in the 1 cup of Italian herb pasta sauce and mix in the 2 cups of cooked quinoa until well combined.
Pour the veggies and quinoa into a baking dish, evenly. Cover with the grated parmesan and breadcrumbs mixture. Place the dish in the oven, leaving it uncovered, for about 30 minutes. The top of the casserole should look lightly toasted!
Plate and enjoy!
