Quinoa and Butternut Squash Casserole with Gruyere cheese

I saw something similar to this recipe online somewhere when I originally look for information on Quinoa. Nowadays benefits of eating it are widely known and it is available in all grocery stores. I like cooking it a lot. It is a very versatile ingredient that is great in many dishes and cold salads. Pairing it with variety of vegetables I find the best way to enjoy it.

Start with pieces of butternut squash about 30 ounces and two and a half cups of quinoa. Make sure to rinse quinoa under the cold water for at least 5 minutes till water runs completely clear. Place it in cooking pot cover with water add butternut squash pieces and start cooking. Once it reaches boiling stage reduce to simmer and cook for 15 minutes.

Meanwhile, in a large saute pan start one large chopped onion and onechopped zucchini in olive oil. Once quinoa and squash are ready ladle it in the pan without the liquid and stir it together well.


Add 3 organic eggs to the mixture one cup of grated Gruyere cheese and one cup of mozzarella cheese and chopped parsley. Mix it all together and transfer to your buttered or spayed with non stick olive oil casserole dish.


Top it with some more cheese and a handful of breadcrumbs to create a crusty top.
Place it in preheated 400 degrees oven and bake for one hour.


Remove and let stand for 10 mintues before serving. Enjoy!