CwM: That Quinoa Recipe (TQR)

 This recipe is Liza's favorite for its deep, satisfying flavor; its flexibility makes it one of my favorites. It's easy to make into a hearty vegan dish, and it's easy to make this a family favorite by including vegetables that strike your particular fancy. I put butternut squash in it for Paul; I  eliminate onions when making it for Liza. I add extra fresh spinach when I'm thinking of my own preferences.

This post follows the casserole made in my youtube video -- not quite vegetarian, however, substitute vegetable broth for the chicken broth and it's vegetarian.  Leave out the cheese on top and it's vegan. 

Directions:

dry, uncooked quinoa: About 1 cup

broth (Chicken or vegetable): about 2 cups or twice the quinoa.

Place these in a small saucepan. Bring to a boil and let simmer until the quinoa absorbs all the liquid (about 15 minutes, but keep an eye on it, stirring occasionally.)

Vegetables: 

The first three are pretty critical for the flavor we like in the dish: 

Asparagus, washed and cut into inch long pieces or so. 

Cherry tomatoes, sliced in half or not. 

Onions, cut into largish pieces

Carrots, cut into coins or quarter coins.

Butternut squash, cut into smallish cubes. (Smaller cooks faster)

Broccoli and cauliflower, cut into bite-sized pieces.

Green and Red bell peppers, cut into -pieces the size of a quarter. 

Line a cookie sheet with parchment paper, spread out the squash, onions and carrots into a single layer. Sprinkle with balsamic vinegar (and olive oil if you'd like); roast in the oven until soft (I usually have the oven set to 350)  These vegetables take a little longer to cook than the others, so I cook them together and prepare them first. 

Line a second cookie sheet with parchment and spread out the remaining vegetables; sprinkle with balsamic vinegar and olive oil. Roast in the oven until soft.  

Mix vegetables, cooked quinoa, and at least a cup of pesto into a large bowl. Then empty the bowl into a 13x9x3 pan, spreading the mixture to cover the bottom of the pan.  Top with grated mozzarella cheese; bake in the oven until the cheese is melted and the casserole is hot.  10-15 minutes is usually enough -- the perfect length of time to make a salad or clean up the kitchen. 

This dish keeps well in the fridge, but it never lasts long in my refrigerator!