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Quinoa Bake Casserole

Quinoa and Butternut Squash Casserole

Servings 8

Ingredients

  • 1 1/2 cups peeled and diced butternut squash 1/2 inch cubes
  • 1 cup quinoa
  • 2 cups chicken or vegetable broth
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1 1/2 tsp minced garlic
  • 1/2 cup finely diced onion
  • 1 beaten egg or can use 1/2 cup egg substitute
  • 1 cup shredded gruyere cheese

Instructions

  1. Place diced squash in microwave proof bowl.  Cover with plastic wrap.  Cook on high for 5 minutes.  Set aside.

    In large kettle (6 quart) add olive oil.  Saute and onion in olive oil for 3 minutes, add garlic and cook for one minute more.  

    Thoroughly rinse quinoa in a mesh strainer under cool water for 2-3 minutes. Quinoa may be bitter if you skip this step!!

    Add chicken broth and quinoa to kettle.  Cook on medium heat for about 10 minutes or until 1/2 of the liquid is absorbed. 

    Remove from heat. Stir in diced squash.  Stir in shredded cheese.  Quickly stir in egg or egg substitute. Mixture will be quite sloppy at this point.

    Pour entire mixture in casserole dish.  Bake at 350 for 30 minutes or until remaining liquid is absorbed.