Butternut Squash Quinoa Casserole |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Quinoa with butternut squash; baked with gruyere cheese. I used spinach (because that's what I had), but my sister used kale the other day. Ingredients:
1 butternut squash |
1 cup quinoa |
1 1/2 cups water |
1 teaspoon salt |
1 tablespoon olive oil, divided |
4 garlic cloves, minced |
4 shallots, diced |
1 cup mushroom, sliced |
1 red onion, sliced |
2 eggs |
2 cups frozen spinach, drained |
1 cup gruyere cheese, shredded |
1 (16 ounce) can black beans, mashed or pureed |
salt and pepper |
herbs |
Directions:
1. Preheat oven to 400 degrees. Grease 2 quart baking dish.
2. Cut squash length-wise and bake about 20 mins, until tender.
3. Rinse quinoa in a fine sieve. Put in pot with water, bring to boil, then simmer about 15mins until water is absorbed. Don't stir until the end.
4. In a pan cook shallots and onions until tender and browned.
5. Add garlic and cook 2-3 mins, careful not to burn shallots.
6. Add onion mixture to cooked quinoa.
7. Cook mushrooms. I added some herbs de Provence to them.
8. Add mushrooms to quinoa.
9. Add salt and pepper to taste.
10. Beat eggs with a fork then mix with quinoa mixture. Add cheese and spinach.
11. When squash is done, remove from oven and scrape out of the skin. Mash a little with a fork then mix with beans then mix into quinoa.
12. Pour into baking dish and bake for 35-45 minutes.
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