You can change the recipe up by adding cooked leftover chicken or turkey and make it a main course, served with a nice roll for lunch.
Also the cheeses may be altered to change the taste. Herbs like fresh rosemary and sage would add a different touch to the dish, be daring!
1 c. quinoa, rinsed
1 1/2 c. chicken broth
1 T. olive oil
2 -3 cloves minced garlic. (or to taste)
2 cups packed fresh spinach
1/2 c. milk or evaporated milk for a richer taste
1/2 red bell pepper sliced thin...to give it some color
1 large egg
1/4 tsp. salt
1/4 teaspoon pepper or a dash of hot sauce
1 1/2 c. shredded cheese (use a stronger flavor cheese like cheddar or sharp)
Preheat oven to 350 degrees F.
Bring the chicken broth to a boil in a large saucepan. Add the quinoa and simmer, covered for about 15 to 20 minutes or until the quinoa is tender and all the liquid is absorbed.
Meanwhile, in a large skillet, heat the oil and add the garlic and saute a few minutes until the oil is infused. Add the bell peppers, spinach and saute until the spinach is wilted about 1 to 2 minutes.
Stir the sauteed spinach mixture into the cooked quinoa. Whisk together the milk, beaten egg, salt and pepper in a small bowl, then add the milk and 1 cup of the shredded cheese to the quinoa mixture and stir well.
Transfer all this to a lightly greased 1 1/2 quart casserole dish and bake, uncovered for 30 minutes.Remove from oven and sprinkle the remaining 1/2 cup cheese and bake until the cheese is melted and slightly brown.