If you toss the quinoa in the rice cooker ahead of time, this one whips up pretty fast. I knew it was a keeper when my 4 year old called dibs on the leftovers before dinner was even over! This is definitely a new favorite! It is vegetarian, but can be made vegan by omitting the mozzarella or substituting soy cheese.
Easy Quinoa Casserole
2-3 cups cooked quinoa (don't forget to rinse before you cook)
2-3 tbs olive oil
1/4 white or yellow onion, diced
3-4 large cloves garlic, minced
6-8 baby bella mushrooms, cut in half and sliced
1 red pepper, seeded and diced
1 1/2-2 cups frozen corn kernels
approx 4 semi-loosely packed cups fresh flat leaf or baby spinach
1 can diced tomatoes
approx 3/4-1 cup shredded mozzarella cheese
Sea salt to taste
Preheat oven to 400 degrees F.
In large skillet, heat oil to medium heat, add onions, garlic, mushrooms, corn and red pepper. Saute until onions are soft. Add spinach and cover pan until spinach wilts a little and is easier to stir. Stir occasionally and keep covered until spinach wilts all the way down. Add can of tomatoes with juices and heat through (1-2 minutes). Add sea salt to taste.
In prepared casserole dish (I used an 11x7 Pyrex), spread about half of the quinoa to cover the bottom of the dish. Sprinkle with sea salt and a thin layer of cheese. Spread entire vegetable saute mixture (with liquid from pan) evenly over the quinoa layer, then top with remaining quinoa and cheese. Bake uncovered for about 15 minutes until cheese is melty.
Serve warm and enjoy!