1 1/2 cups dry quinoa
3 cups chicken or vegetable broth
1 red bell pepper, chopped
1/2 cup sweet onion, chopped
1 tsp minced garlic
1 tbsp canola oil
1 cup milk
1 1/2 cups grated cheddar cheese
1 cup Panko breadcrumbs
1/2 cup grated mozzerella cheese
1 tsp salt
1/2 tsp dry mustard
1/2 tsp black pepper
two big handfuls of fresh spinach--OR 5 oz chopped frozen spinach, defrosted and all liquid squeezed out (about half a box!)
Preheat oven to 375
In a large sauce pot over medium high heat, add the oil. Once hot, add the chopped bell pepper, onion and spinach and saute for about four minutes—just until bell pepper has started to soften. Add the garlic and continue sauteing for another 30 seconds.
Add quinoa to the pot, followed by the chicken/vegetable broth, salt, dry mustard and pepper. Bring to a boil then reduce heat and simmer for 15-20 minutes until all liquid has been absorbed. Stir well.
Now, add the grated cheddar cheese and milk. Stir to combine then pour into a greased 9 x 13″ casserole dish. In a small bowl, combine the Panko and the mozzarella cheese. Sprinkle on top of casserole and bake for about 30 minutes until golden.
Let cool for 10 minutes before serving (or not).
Recipe provided by Leia Barrett, Groveland Elementary School