Do you call it a casserole if you make it on top of the stove and never put it in the oven? I don’t care. I’m doing it anyway. This is the simplest thing ever. If you can boil water and sauté onions, you’re good.
I haven’t used quinoa much, and I don’t know why; it’s really easy to cook and it even tells you when it’s done: a little white tail pops out of each grain! It’s like the turkey thermometer that pops out for… not meat. If you haven’t cooked quinoa, trust me, it’s very exciting to see the little white tail pop out and know that it’s done! (Or it may just be me and I may be crazy, and that’s a distinct possibility considering the week I’ve had).
Quinoa comes in several different colors (red shown here), and is high in protein, iron, and fiber, and super-low in fat. It also provides good amounts of things you didn’t even know you needed — like zinc, copper, folate, magnesium, phosphorus, manganese. (Whatever the heck those things are…)
(And, yes, we call it “supper.” Because “dinner” is Sunday at noon, and evening meals are supper — apparently that’s what they call it on the farm, and although I am two generations removed from the farm, old family habits die hard!)
Lazy Sunday Supper Quinoa Casserole
1/2 cup quinoa (any color), rinsed
1/2 cup vegetable broth
1 – 1 1/2 cup water
1/2 small red onion, chopped
6-8 white or portobello mushrooms, washed and chopped
1/2 tsp minced garlic
1/2 box frozen spinach (or 4 big handfuls fresh)
1/4 tsp cumin
1/2 cup Daiya mozzarella shreds (optional)
Bring broth and 1/2 cup water to a boil. Add rinsed quinoa and cook, adding water occasionally, until little white tails pop up out of each grain.
Meanwhile, sauté onion, mushrooms, and garlic; if using fresh spinach, add to pan until wilted. If using frozen spinach, thaw just enough to break off half of box, then press between papertowels to drain water.
Add onions, mushrooms, garlic, and spinach to quinoa. If using frozen spinach, replace on warm burner to warm spinach. Add cumin and Daiya, if using, and stir briefly.