Quinoa Casserole with Sun-dried Tomatoes & Feta

Directions

1. 1
   Preheat oven to 360F/180C.
2. 2
   Pour the quinoa into a fine mesh colander and rinse under running cold water for about 30 seconds to a minute.
3. 3
   Drain it well. This step is important as it removes any bitterness on the outside of the quinoa.
4. 4
   In a medium saucepan, add quinoa and cover with 3 cups of water. Bring to a boil. Once boiling, reduce to a simmer on low heat and cover for 15 minutes or until the water has been absorbed.
5. 5
   Transfer the quinoa in a large baking dish. Top with pesto, Greek yogurt, 3/4 cup mozzarella, 1/2 cup feta, spinach, sun-dried tomatoes, onion, Italian seasoning and vegetable stock (or water).
6. 6
   Mix thoroughly to combine everything together, making sure all the ingredients are all evenly distributed. The mixture should look a bit wet - if it looks a bit too compact to you, add a bit more stock, just a little at a time. At this point, taste and add some salt if needed (keeping in mind that we will add more mozzarella and feta as toppings).
7. 7
   Sprinkle with remaining 1/2 cup mozzarella, cover tightly with foil and bake for 30 minutes.
8. 8
   Remove from the oven and sprinkle with 1/4 cup feta, 2 tablespoons of sun-dried tomatoes and basil.
9. 9
   Serve immediately.