It’s been ages since I’ve posted a recipe, but Sunday night I made a meal for the week, and it ended up being a delicious qunioa casserole worth sharing. I like making them because they last the week and reheat well for lunches. Quinoa is also great because its healthy and full of protein. I didn’t have any other vegetables on hand so I made it with a can of diced tomatoes and it turned out great! I also used havarti cheese, which we had a lot of since we used it on a pizza last weekend. The cheese was hard to shred since it was so soft, but I managed it! I was surprised how much I liked it. This recipe was inspired by this spinach quinoa casserole, but I made some changes and left out a bunch of ingredients that I felt it didn’t really need, that I didn’t have on hand.
Quinoa & Tomato Cheese Casserole
1 onion, chopped
2 cloves garlic, minced
1 tbsp ground pepper
1 tbsp olive oil
1 can diced tomatoes, no sodium
2.5 cups of vegetable broth
1.5 cups of quinoa
2 cups havarti cheese (or mozzarella), shredded
1/2 cup cheddar cheese, shredded
Preheat oven to 375*.
Heat onion, garlic, pepper and olive oil in medium sauce pan for about 5 minutes. Pour in can of diced tomatoes and cook until mixture is simmering. Pour in vegetable broth and bring to boil. Add in the quinoa and simmer for about 20 minutes or until the liquid is absorbed and the quinoa is cooked.
Mix in havarti cheese until melted, and then add quinoa to a 9×13 baking dish. Top with cheddar. Bake for 25 minutes.