Quinoa casserole from Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking by Stephanie O'Dea

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Christine on July 17, 2015

    This was so good! I cooked it on low and for 6 hours. I used only 1 cup of quinoa, so adjusted the chicken broth to 2 cups. I left the seasonings as is though and it came out very well. Since I didn't have unsweetened dried cranberries, I opted for dried apricots instead because I didn't want anything overly sweet. I didn't have spinach, so I left that out, but I think it would go nicely if I had some on hand. Since I was planning to eat this leftover as well, I added the cheese and tomatoes fresh each time right before serving, instead of all at once. The cheese and tomatoes really do make this dish shine and I would definitely make this recipe again.

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