- 1 cup uncooked quinoa
- 2 cups broth
- 1/2 a large carrot, shredded (or 1 cup shredded)
- 1 cup fresh spinach, roughly chopped
- 1/2 an onion (any kind)
- 3–4 cloves of garlic
- 1/2 a zucchini, sliced in circles about 1/4-inch thick
- 2 cups tomato sauce of your choice (Or, to make as you go: 2 tbsp tomato paste and 2 cups water)
- 1/2 cup shredded mozzarella (or 6 slices fresh or sandwich mozzarella)
- 2 cups ricotta cheese (or cottage)
- 1 egg
- 1/2 tablespoon oregano
- 1/2 teaspoon red pepper flakes
- salt to taste
- pepper to taste
- Start by preparing your quinoa. (Rinse and soak as necessary beforehand.) Place the quinoa, 2 cups of broth or water, and 1 clove of garlic (minced) into a pot. Bring to a boil, then reduce to a simmer for 25 minutes, or until all liquid is absorbed.
- In the meantime, slice the onion, and add it to another, larger pot with 1 tbsp olive oil. Saute over medium heat for about five minutes.
- While it’s sauteing, mince the remaining garlic, grate the carrot, then add to the pot with tomato sauce, oregano, and red pepper flakes. (Alternatively, add the tomato paste and 2 cups warm water, with additional seasonings to your taste. I use salt, pepper, onion or garlic powder.) You will want to simmer this together for about 10 minutes while the quinoa is still cooking.
- While waiting, chop the spinach, slice the zucchini into 1/4-inch-thick slices, and set aside. You can also whisk the egg and mix in the ricotta (or cottage cheese) and oregano. If using firm ricotta, add up to 1/4 cup of water.
- When quinoa is done, lightly grease the bottom of your casserole dish with olive oil and spread quinoa evenly along the bottom of the pan.
- Cover the quinoa with about 1/2 of the sauce, then layer zucchini next. Follow with all of the ricotta mixture, evenly spread, then the spinach, and the remaining sauce, ensuring all of the spinach is covered so it doesn’t dry out.
- Bake this covered or uncovered on 375 degrees fahrenheit for about 35-40 minutes.
- Remove from oven and top with grated or sliced mozzarella or queso fresco and return to oven for 5-10 minutes, or until cheese is melted. Wait 10 minutes before serving. You should seriously wait, it’s worth it. Otherwise you’ll have quinoa lasagna soup. Delicious, but unstable!