Recipe
3/4 c quinoa
2 green onions
1 c vegetable stock
1 tbsp pesto
1/2 tsp cornstarch
1 c spinach
8 oz mozzarella cheese, cubed
1/4 c Parmesan cheese, grated
8 oz broccoli florets
salt & pepper
Preheat oven to 400. Whisk together your stock, pesto, cornstarch, and some salt, and bring to a boil. Combine the quinoa, green onion, liquids, spinach, and most of the cheese in a baking dish and pop in the oven for about 30 minutes. Toward the end, steam (or microwave) your broccoli, then mix it into the casserole and sprinkle the last of the cheese on top. Cook another 5 minutes, and pop under the broiler for a couple if you want to brown it up.
Notes
As with most recipes, I went in expecting to halve everything, but as I was measuring out the quinoa that looked like an awful lot so I about quartered it instead. You don't have to balance things too closely - I added lots of spinach and definitely went heavy on the cheese. The cheese did kind of take things over - deliciously melty, especially in comparison to the crisper grains - but you can dial it down to make it healthier or whatever. Very tasty but not quite as filling as I hoped... so pretty good for your typical vegetarian dish...
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