Description
A warm, comforting bake perfect for chilly days, combining quinoa, kale, and butternut squash in a deliciously cheesy casserole. Topped with crispy croutons and melted Gruyère, this dish is both nourishing and satisfying.
Ingredients
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 2 tablespoons extra-virgin olive oil
- 3/4 cup diced onion
- 2 cloves garlic, minced
- 2 cups chopped butternut squash (1/2-inch pieces)
- 2 cups chopped kale
- 1 cup corn kernels
- 1/3 cup sun-dried tomato pesto
- 1 teaspoon kosher salt (to taste)
- Freshly ground black pepper (to taste)
- 1 1/2 cups shredded Gruyère cheese (divided)
- 1/4 cup almond milk
- 1 cup crushed croutons
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, and simmer for 15 minutes until the liquid is absorbed. Set aside.
- Heat olive oil in a skillet, sauté onion and garlic for 2 minutes. Add butternut squash and cook for 7-10 minutes until tender.
- Stir in kale and corn, cook for 3-4 minutes. Remove from heat.
- Combine the quinoa with vegetable mixture in a bowl. Add pesto, salt, and pepper.
- Transfer mixture to the baking dish, pour almond milk over it, and sprinkle with 1 cup of Gruyère cheese.
- Top with crushed croutons and remaining Gruyère. Bake for 25-30 minutes until golden.
Notes
- Add more vegetables like bell peppers or zucchini for extra flavor.
- Swap Gruyère for another cheese like mozzarella or cheddar.
- Prep Time: 15 minutes
- Cook Time: 40 minutes