Butternut Spinach Quinoa Casserole
Cheesy comfort food. Casseroles are the best meal on cold winter days. Rich, warming and oh so delicious.
Servings 2
Calories 575kcal
Ingredients
- 1/2 cup uncooked quinoa rinsed
- 2 cups butternut/pumpkin cut into small cubes
- 3 cups tomato chopped
- 1/2 cup red onion chopped
- 2 cloves garlic minced
- 1/2 cup water
- 1 teaspoon dried thyme
- black pepper to taste
- sea salt to taste
- 2 cups spinach chopped
- 1 tablespoon balsamic vinegar
- 3/4 cup Panko/breadcrumbs (GF if needed) Japanese breadcrumb
- 3/4 cup grated cheese we used mozzarella
Instructions
- In a large, oven-safe skillet or pot, heat cooking oil over medium heat. ( I used my dutch oven). Saute onions for 2 minutes, then add garlic. Cook until onions are soft.
- Add pumpkin and cook for 3-5 minutes more. Stir regularly.
- Then add tomatoes, quinoa, and water. Season with thyme, salt, and black pepper. Stir, cover, and cook for 15-20 minutes or until tomatoes are mostly turned into sauce and quinoa is cooked through. Stir regularly and add more water if needed.
- Last 3-5 minutes add spinach, balsamic vinegar, and 1/4 of the grated cheese, stir well. Add a little bit more water if needed.
- Remove from heat, sprinkle with a mixture of the remaining grated cheese and panko. Grill in the oven until nicely browned.