Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.