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Broccoli, spinach, pumpkin and quinoa casserole
Prep Time
20
minutes
mins
Cook Time
50
minutes
mins
Servings:
4
STUFF YOU NEED
500
g (1 lbs.)
pumpkin peeled and chopped
200
g (7 oz.)
baby spinach
1
onion sliced
1
head broccoli cut into florets
2
cups
water
1
cup
quinoa
1
cup
grated cheese
(optional)
2
tbs.
coconut oil
1
tsp.
paprika
NOW WHAT
Preheat oven to 180°C (350 °F).
Rinse the quinoa with cold water until the water runs clear.
Place the rinsed quinoa into a saucepan along with the water.
Bring to the boil, then cover and lower the heat to simmer for 15 minutes. The water will absorb.
Meanwhile, add all the vegetables (apart from baby spinach) to a large casserole dish, drizzle with oil, season with salt and pepper and stir.
Once the quinoa is cooked, add to the casserole dish. Stir again.
Place the casserole dish into the oven and bake for 30 minutes.
Take out of the oven and add baby spinach.
Stir the veggies and quinoa, top with cheese, sprinkle with paprika and place back into the oven for 20 minutes.
MERRYMAKER TIP
Add your favourite fresh herbs and spices to the party!