Tonight I am making an improvised asparagus, gouda and quinoa casserole. I am going out of town tomorrow, and I had some asparagus that was about to turn and some gouda that was soon to mold. It’s a variation on my go-to quinoa “mac and cheese,” admittedly procured from Pinterest, which made my steak-and-potatoes boyfriend love quinoa.
To prep, I chopped several fresh sage leaves (that were also about to go bad; I’ll probably dry the rest of them), half a bunch of asparagus and a small red onion. Grated about a cup of gouda and half a cup of parmesan reggiano. Also beat two farm eggs with a quarter cup each of vegan mayo and greek yogurt to moisten and bind the dish.
Cooked a cup of dry quinoa according to package directions. When I cook quinoa, I salt it like you would pasta to really pack in a lot of flavor.
I generously coated a glass casserole dish with EVOO (maybe two tablespoons) and combined all of the above ingredients, as well as about half a cup of seasoned bread crumbs. Sea salt and pepper to taste.
It’s currently baking at 350 until the top is brown. I’ll probably stick it under the broiler for a few minutes. It smells heavenly, and this fatty can’t wait to try it. The real verdict will come when my chef boyfriend gets home from work and tastes it. Food porn to follow, perhaps.
UPDATE: My god, this was good. It took about 20 minutes to bake, with several more minutes under the broiler until it browned.
In retrospect, I might have added some more cheese — perhaps a different cheese to make it “three cheese,” such as sharp cheddar or mozzarella — but then again, to me there’s no such thing as too much cheese, because I am a cheese freak. I love even the smelly bleu stuff! If you don’t need a cheese overload like I do, the amount I used would probably be just fine.
If you don’t love sage, replace it with your favorite herb, because it was very “sagey.” Basil, rosemary or parsley would have been wonderful.
This is a great way to use up vegetables and cheese that you need to get rid of. Would be good with nearly any vegetable and cheese. I’m not a meat-eater, but I’m sure you could add chicken and it would be great, too.