cool weather means warm dishes: soups, stews and casseroles. generally speaking, this genre of dishes brings to my mind words like noodles, hamburger helper and other varieties of unsavory components. so i thought … why don’t i try to change that? and i did! see below for my new favorite … roasted veggie casserole! ps – i am accepting suggestions for new names for this dish that are slightly more creative.
prep time: 20 minutes
cook time: 30 minutes
start by chopping, slicing and cutting all the veggies you’d like to include in your dish. that’s right: this can be personalized! i used a lot of vegetables we had on hand, which included kale, golden beets, celery, mushrooms, kohlrabi, green peppers.
i threw all these veggie particles in a bowl. toss with olive oil, salt and pepper, making sure everything in the bowl is coated.
next, cook your quinoa! we take all the pain out of this process with our rice cooker, but do whatever you need to do to make sure those grains are cooked. the amount you prepare depends on the size of your casserole dish. one cup of cooked quinoa was enough for my 4×6 pan.
once the quinoa is ready to go, press it into the casserole dish (i use pyrex because it doesn’t stick, is bpa free and makes cleanup extremely easy). once you have a nice layer of grain (no holes!), sprinkle some shredded cheese of your choice on top of the layer. we used monterey jack.
then, throw all your veggies on top – that’s it. easy peasy. throw it in the oven (which you have pre-heated to about 350 degrees (and i used the convection fan)) and bake for about 25 minutes. then, pull it out, sprinkle some more cheese on top and stick the whole shebang back in the oven for about five minutes to melt. then, serve and enjoy. we put salsa on ours for an extra kick!
it’s amazing the way the quinoa/cheese combo crisps up to create a little crust. i can’t wait to experiment with variations on this dish!