My Delightful Quinoa Casserole

I liked the texture of this recipe -- the tender squash melded with the cheese to make a firm casserole after baking. I added grilled chicken breasts which I had shredded, as I was trying to up the protein content. I enjoyed the combination of the spinach and squash with the quinoa. I did however feel that this was over seasoned for my taste -- particularly the salt and the sage. I think I would cut those down to a half a teaspoon next time. I'll still keep this recipe, as it's a nice "all in one meal" that isn't difficult to make at all. Thank you for sharing it!

This is a really good main course vegetarian meal. The grain and cheese are very satisfying complementary proteins together. I am a quinoa fan and always looking for opportunities to use it; however, the amount called for seemed like a lot. 12 ounces by weight turned out to be 2 cups; and since it at least triples in volume when cooked, that seemed like far too much quinoa for the amount of vegetables. Also, since 2 cups of liquid are required to cook 1 cup of quinoa, I was afraid the 2 cups of stock called for had no chance of cooking 2 cups of quinoa. So, I reduced the quinoa to 1 cup; and that was plenty - I wouldn't have wanted more than that. <br/>I used fresh herbs fairly generously, and they were not at all overwhelming. <br/>And I didn't bother to chop the spinach - it wilts and it's small enough for us.