Nutrient-rich quinoa, fluffy and light, forms the base of this hearty dish, while tender chunks of pumpkin and vibrant spinach add color and flavor. Infused with our Sage Olive Oil and accented with fragrant herbs and spices, each forkful is a delightful mix of textures and tastes. Topped with a golden crust of melted cheese and toasted walnuts, this casserole is as pleasing to the eyes as it is to the palate, making it a perfect centerpiece for any autumn gathering.

I N G R E D I E N T S :

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup pumpkin puree
• 1/4 cup Rocky Mountain Olive Oil Sage Infused Olive Oil
• 2 cups fresh spinach leaves
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped walnuts
• 1 Tbsp Grind Spice Co Italian Seasoning
• salt and pepper to taste

I N S T R U C T I O N S :

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.
2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the broth is absorbed.
3. In a large mixing bowl, combine the cooked quinoa, pumpkin puree, Sage Olive Oil, fresh spinach leaves, shredded mozzarella cheese, grated Parmesan cheese, chopped walnuts, Italian Seasoning, salt and pepper. Mix until well combined.
4. Transfer the quinoa mixture to the prepared baking dish and spread it out evenly.
5. Bake for 25-30 minutes, or until the casserole is heated through and the cheese is melted and bubbly.
6. Allow the casserole to cool for a few minutes before serving.