I have a movie recommendation for you guys. A few days ago, Drew and I were very bored so he suggested we watch the movie Oscar. I had never heard of it before; he said it was a older family comedy starring Sylvester Stallone. I was a little surprised by this suggestion – Drew is a bit of a movie connoisseur and will rarely watch things with under an 85% on Rotten Tomatoes. But we watched it and I thought it was hilarious! Crazy characters and snippets of witty dialogue abound.
On another note, when I was growing up, my mom would sometimes make a variant of this casserole with couscous and pine nuts instead of quinoa and almonds. I absolutely loved it. I know I ate 2-3 helpings every time she would make it (and would scarf down some toasted ciabatta bread along with it). I think it’s definitely the kind of meatless dinner that even a meat-lover would find tasty and satisfying. Quinoa mixed with tomatoes and spinach, held together with delicious melty muenster cheese? Yum. I added in the pesto because I thought it was a simple way to add more flavor to the quinoa, but it know it is good without it as well if you don’t have any on hand. With or without pesto, I think you’ll enjoy this.
- • 1 cup uncooked quinoa
- • 2 cups vegetable broth or water
- • 4 cloves garlic, minced
- • 1 28-oz can diced tomatoes
- • 3 tablespoons pesto
- • ⅓ cup slivered almonds
- • 3 cups spinach
- • 1 cup grated muenster cheese
- Pour the vegetable broth or water in a medium pot. Add the quinoa and bring to a boil. Reduce the heat to a simmer, place lid on pot, and cook for 20-25 minutes or until done. Fluff with a fork.
- Preheat the oven to 375º.
- Drain the diced tomatoes. Add diced tomatoes, minced garlic, pesto, slivered almonds, and spinach to the quinoa, mixing well. Add salt and pepper to taste.
- Spread half of the quinoa mixture in a greased shallow casserole dish. Sprinkle half of the grated muenster evenly, then top with remaining quinoa mixture. Sprinkle the remaining muenster on top of the casserole.
- Cover the dish with foil and bake for 25 minutes.
Adapted from food