is perfect for casseroles – I think it might be one of the unusual grain’s best uses. It has a great texture when baked, and it absorbs the flavor of whatever you add with it. This is a rich, comforting casserole, with spinach, pecans, dried cranberries and chorizo sausage
. This casserole can be prepared without the sausage for an excellent vegetarian main course. It would also make excellent stuffing for roast turkey.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: Serves 4-6.
- 1 cup quinoa
- 2 cups chicken broth (or vegetable broth for vegetarian version)
- 1/2 cup dried cranberries
- 2 tablespoons olive oil
- 3 links of chorizo sausage, casings removed
- 1 tablespoon minced garlic
- 6 cups spinach leaves
- 3 tablespoons water
- 6 ounces cream cheese, softened
- 2 eggs
- 1/2 teaspoon cumin
- 1/2 cup chopped pecans
- Salt and pepper to taste
- 4 tablespoons butter, melted
- Place quinoa in a saucepan with the chicken broth and bring to a simmer. Cook until quinoa has absorbed all of the liquid, about 15-20 minutes. Remove from heat and stir cranberries into quinoa. Cover and set aside.
- Add olive oil to a heavy skillet and place over medium heat. Add sausages, crumbling them with a wooden spoon or spatula as they cook. Cook sausages until browned. Remove from skillet and set aside.
- Add garlic to same skillet and cook briefly over medium heat, until fragrant. Add spinach and 3 tablespoons water and cook until spinach is wilted and water has evaporated. Remove spinach, drain thoroughly, and roughly chop.
- Preheat oven to 350 degress. Mix sausage and spinach into quinoa. Stir in cream cheese, eggs, cumin, pecans, and salt and pepper to taste.
- Brush bottom and sides of a casserole dish with melted butter. Spoon quinoa mixture lightly into casserole (don't mash quinoa down into the dish), and drizzle with remaining melted butter.
- Bake casserole until heated through and browned on top, 25-30 minutes.
- Remove from oven and serve warm.