Ingredients
1/4
cup olive oil
1 1/2
cups uncooked quinoa, rinsed and drained
2 1/4
cups water
Kosher salt, to taste
1
medium onion, chopped into 1/2-inch pieces
4
cloves garlic, finely chopped
Black pepper, to taste
Crushed red pepper, to taste
1
box (9 oz) frozen spinach, thawed, squeezed to drain
1
large tomato, chopped into 1/2-inch pieces
1
cup chopped pineapple
8
oz precooked ham, chopped into 1/2-inch pieces
3/4
cup ricotta cheese
1 1/2
cups shredded mozzarella cheese (6 oz)
3/4
cup shredded Parmesan cheese (3 oz)
1/2
cup whole milk
Preparation
Heat oven to 400°F.
In 4-quart saucepan, heat 2 tablespoons of the olive oil over medium heat. Add quinoa, and cook about 5 minutes, stirring constantly, until lightly toasted. Add water and a large pinch of salt. Heat to boiling over medium-high heat; cover, and reduce to a simmer. Cook 15 to 20 minutes or until all of the water is absorbed into the quinoa.
In 10-inch skillet, heat remaining 2 tablespoons oil over medium heat. Cook onion in oil 5 to 7 minutes, until soft and translucent. Add garlic, black pepper and crushed red pepper; cook 1 minute longer. Add spinach, tomato, pineapple and ham; cook until heated through, stirring constantly. Salt to taste.
In small bowl or measuring cup, mix ricotta, 1 cup of the mozzarella, 1/2 cup of the Parmesan, and the milk.
Add the quinoa and cheese mixture to the skillet with the onion mixture, and fold together the ingredients. Taste and adjust seasonings, if desired. Transfer to 13x9-inch (3-quart) casserole, and spread evenly.
Top with remaining mozzarella and Parmesan cheese. Cover with foil, and bake 20 minutes. Remove foil and, if desired, place under the broiler for a few minutes until cheese browns.
Serve immediately, or recover with foil and keep warm in oven until ready to serve.
