Cozy Quinoa Casserole
This recipe can be made with more vegetables and/or without meat.
*2 cups Chicken stock
*1 large Onion, peeled and diced
*1 Tablespoon Roasted Garlic Olive Oil or Fresh Basil Olive Oil
*8 Cremini (or white) mushrooms, thinly sliced
*2/3 cups Butternut squash (fresh or frozen), diced or sliced - I add more!
*1 red pepper - chopped
*1 lb. Ground Chicken (optional)
*2 teaspoons Poultry seasoning
*1 teaspoon Sea Salt
*1/3 teaspoon Ground Pepper
*2 cups vegetable stock
*1 1/2 cups Quinoa, uncooked, rinsed
*1/3 cup Parsley, minced
*1 cup Monterey Jack cheese, shredded
*Fresh Lemon to squeeze
Preheat oven to 350F. In a skillet, sauté onion in olive oil on medium-high heat for 2-3 minutes or until translucent.
Add mushrooms, squash, garlic and cook for 2-3 minutes. Add chicken, breaking it into small pieces as it browns, about 3-4 minutes.
Add poultry seasoning, salt, pepper, chicken stock and quinoa to pan and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Transfer ingredients from pan into 9"X9" casserole dish or baking pan.
Mix in parsley and 1/2 cup of cheese. Sprinkle the remaining cheese on top of casserole. Bake 30 - 35 minutes.
This recipe is good reheated, served with fresh squeezed lemon.
*Recipe adapted from Kitchen Basics chicken stock box