Quinoa Casserole

I really like making casseroles... I mean, what's better than a whole bunch of goodness baked together in a one pot dish? The other night I was searching the net in efforts to find a quinoa based casserole.  I couldn't find one! Or at least, I couldn't find one that I liked.  The pickings were limited.  So instead, I decided to create my own and it turned out pretty darn good.  I think it was even better as leftovers heated up for a warm and satisfying but healthy lunch.  Here's a first crack at what I guess I'm calling quinoa casserole.

Note: there should be cheese on top...I totally forgot the tomatoes in the cooking process and added them at the end (you'll see in other pics) it's all about improvising right?!

Quinoa Casserole
Serves 6

Ingredients:
1 cup uncooked quinoa
2 cups chicken broth
1 lb chicken sausage (I used Al Fresco garlic flavor) sliced into 1/4-1/2 inch pieces
1 bag mixed frozen vegetables (I used California blend)
1/2 yellow onion chopped
1 small bag of fresh spinach
1 can diced tomatoes with basil and oregano
1/2 cup shredded mozzerella cheese
1/2 cup shredded Parmesan cheese
1 egg lightly beaten

Directions:
Preheat oven to 375 degrees.

Cook quinoa according to package directions using chicken broth instead of water.

In a large saute pan, cook onion and sausage together until onion is slightly soft.  Add in frozen veggies and cook until warm.  Add spinach and dices tomatoes, you only need the spinach to wilt as it will cook down more in the oven.

In a large bowl, mix together egg 1/4 cup mozzarella and 1/4 cup Parmesan cheese.  Once quinoa is cooked and cooled add to cheese mixture and stir together.  Add cooked veggie and sausage mixture to the quinoa mixture.

Spoon mixture into 11 x 7 glass baking dish coated with cooking spray.  Top with remaining cheese.  Cover with foil and bake for 30-45 minutes or until bubbling and cheese is melted on top.  Enjoy!