QUINOA VEGETABLE CASSEROLE
How to Feed a Teenage Boy by Georgia Orcutt
Quinoa is a seed that is very nutritious, providing 11 grams of protein and 5 grams of fiber per half-cup. Its nutty flavor makes it a good substitute for pasta and potatoes, which add more carbohydrates to a meal. Here it is combined with cooked vegetables to reheat quickly in the oven. Add any other bits of leftover fresh or cooked vegetables to the filling, and season it as you wish with finely chopped fresh herbs; add about 1 tablespoon just before you put the vegetables in the bottom crust. Serve it with a big spoon.
Serves 4 to 6
• 2 1/2 cups cooked quinoa
• 3 tablespoons freshly grated Parmesan or Romano cheese
• 2 tablespoons olive oil
• 2 cups (10 ounces) chopped fresh mushrooms
• 4 scallions, chopped
• 1 small red bell pepper, diced
• 2 cups chopped fresh spinach or 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (14.5-ounce) can diced tomatoes, with juice
Preheat the oven to 350°F.
Put 1 cup of quinoa and 1 tablespoon of cheese into a 9-inch pie pan and mix gently with a fork. Spread the mixture into an even layer. Set aside.
Heat the oil in a large frying pan over medium heat. Add the mushrooms, scallions, and bell pepper, and saute, stirring occasionally, for 5 minutes, until the vegetables are soft. Stir in the spinach and cook for 3 minutes longer, until the spinach wilts. Stir in the tomatoes and cook for 5 minutes, until the mixture is heated through.
Spoon the vegetable mixture into the pie shell (it should be very juicy). Spoon the remaining 1½ cups of quinoa on top of the vegetables, forming an even top layer. Sprinkle the top with the remaining 2 tablespoons of cheese.
Bake for 20 minutes, or until the top is browned. Serve hot.