Cheesy Quinoa Casserole with Spinach

Last night I attended an amazing fundraising event with some friends of mine. The topic was Race and Place in Food and Co-op Movements, and the panel members were fantastic.

See the person in the middle there? That’s Curt Ellis. You may have seen his movie King Corn or heard of a program he founded called Food Corps. So cool!

It was a fun night filled with appetizers, wine and lively discussion. On the way out we were all handed a goody bag filled with fair-trade organic dark chocolate, organic tea, a water bottle and a food guide to the healthiest and most sustainable restaurants in Brooklyn. What a perfect way to end the night!

Before I went to the event I ate a little of my leftover Cheesy Quinoa Casserole with Spinach to help tide me over. Boy was this dish tasty! Eat it hot or cold and you won’t be sorry.

I loved this dish because it was so light and satisfying. You can fill up on a big slice of the casserole, and yet not feel heavy and blah like after some big meals.


This was a lovely meal that my brother and I made on Sunday night and were able to eat throughout the week. It takes a little bit to prepare and bake, but then you are set with wonderful leftovers that will last you awhile and taste just as good as the first night!

Cheesy Quinoa Casserole with Spinach

Makes ~8 servings

Recipe inspired by the lovely Jenna at Eat Live Run

1 1/2 cups dry quinoa

3 cups vegetable broth

1 red bell pepper, chopped

1/2 cup yellow onion, chopped

1 tsp garlic, minced

6 oz. chopped frozen spinach, thawed

2 cups grated cheddar cheese

1/4 cup grated mozzarella cheese

1/2 tsp dijon mustard

1 tbsp olive oil

To make this yummy dish, start by pre-heating the oven to 375 degrees. Then heat a large sauce pot to medium heat and add in the oil. Once the pot is ready add in the red pepper, spinach, onions and garlic and sauté for about 4 minutes or until the pepper begins to soften.

Then add the quinoa, vegetable broth and mustard to the pot, stir well, and bring to a boil. Once mixture is boiling reduce heat and simmer for about 20 minutes, or until all the liquid is absorbed. Add in the cheddar cheese and stir to combine.

Then pour the mixture into a 9 x 13 non-stick sprayed baking dish. Sprinkle the grated mozzarella over the top and bake in the oven for 30 minutes. Eat it piping hot when the cheese is still melty and lovely, but please don’t burn yourself. Enjoy!

Buy yourself some Trader Joe’s Cookie Butter,



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