Mediterranean Quinoa Casserole Recipe

NOTES: Full jar artichoke antipasti, one container polli sundried toms, one ball mozzarella, half pack feta: 1/4 batch

1. Preheat your oven to 375 degrees. Place the quinoa in a medium-sized pot and add 3 cups of water. Bring it to a boil then reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes, or until the quinoa is soft and the water has been absorbed.

2. While the quinoa is cooking, prepare the rest of the casserole. Add the sun-dried tomato pesto, artichokes, olives, sun-dried tomatoes, Italian seasoning, garlic, salt, and pepper to a 9x13 casserole dish and mix them together. When the quinoa has finished cooking, add it to the casserole dish along with half of the mozzarella and half of the feta cheese and mix everything until it is well combined.

3. Press the quinoa down lightly in the casserole dish and top with the bell peppers, onion, and remaining cheese.

4. Bake in the preheated oven, uncovered, for 40-45 minutes, or until the casserole is bubbling and the peppers are soft. Remove the quinoa casserole from the oven and let it sit for 5-10 minutes before serving.