Can I just say I have finally gotten my kids to eat quinoa! Oh and some squash I snuck in to this dish. This was literally a clean out the produce basket kind of dish. I ate it just alone for a meal. Sometimes that's just they way you gotta do things!
1 cup red quinoa cooked
2 yukon gold potatoes
1 teaspoon olive oil
1 small yellow squash, sliced thin
1 green bell pepper, seeded and sliced thin
1 medium vidalia onion, peeled and sliced thin
1 large beef stake tomato, sliced thin
1 1/2 cups alfredo sauce
1/4 cup parmesan cheese
1 cup fresh baby spinach leaves
Salt and pepper
In a sauce pan boil the potatoes in water until tender. Set aside to cool.
In a large skillet heat 1 teaspoon olive oil over medium heat and saute squash sprinkle with salt and pepper, until semi tender. Remove from pan and set aside. Next saute the bell pepper followed by the onion, both separately and set aside in separate dishes. You don't wan't to cook them through.
Preheat oven to 350 degrees F. Grease a casserole dish.
Now that the potatoes have cooled peel them and slice them 1/4" thin. Layer the potatoes, 1/4 cup sauce, then, the quinoa, squash some more sauce, bell pepper, some more sauce, followed by tomatoes, the parmesan, spinach leaves and remaining alfredo sauce.
Bake at 350 for 30 minutes until hot and bubbly.