Guest Recipe: Quinoa Spinach Casserole

I have a superstar client who is jumping in with both feet experimenting with grains. She told me about this fabulous dish she prepared and shared with friends this week, and I invited her to share it with everyone. Because she made it up (love that!), I'll post in the original way it came to me. Comments are welcome on how you make it your own!

Combine 1 cup of well-rinsed quinoa with 2 cups of water and 2 tablespoons of your favorite hot sauce (I prefer homemade vinegar hot sauce) and bring to a boil. Lower to a simmer and cook for 15 minutes.

While your quinoa is cooking, combine 1 package of Smart Ground Original Veggie Protein Crumbles [JL NOTE: ground turkey would be awesome here] with 2 cloves of garlic, half of an onion, and 1 tablespoon of extra virgin olive oil in skillet.  Add 1 tablespoon of crushed fennel seed, half a tablespoon of dried sage, and just a touch of salt and pepper (to taste). Stir regularly because the Smart Ground has a tendency to stick to your pan! Sauté on low for the same amount of time your quinoa is cooking.

When both the quinoa and Smart Ground are good and cooked, layer them in a casserole dish and stick them in the oven at 350 for about 10 minutes.

While your dish is in the oven, in a skillet, bring a couple of cups of water (and if you're feeling, "saucy" add a tablespoon of your hot sauce as well) to an ALMOST boil. Once it's good and steamy add your freshly washed spinach leaves. Cover the pan and let them steam for 3-4 minutes. Remove from heat and drain.

Take your casserole dish out of the oven and spread your spinach over the top. Then dive in and enjoy!