Sweet Potato Casserole

This dish is my absolute favorite dish at Thanksgiving.  Or any Holiday for that matter. I'm not really sure why I haven't posted it before, but I am now.  This sweet potato casserole is so deliciously sweet that you could almost serve it as a dessert.  You can get it ready the night before (minus the topping) and then just cook it the next day as directed - that is what I usually do!

Sweet Potato Casserole
From: Mom and Nana
Prep Time: 30 min
Cook time: 45-60min

Ingredients:
5 large sweet potatoes
2 eggs
1/2 cup sugar
1 cup milk
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 stick butter, softened

Topping:
1/2 stick butter, melted
3/4 cup corn flakes
1/2 cup brown sugar
1/2 cup chopped pecans

Directions:
1.  Boil potatoes for 15 minutes or until soft.  Drain and peel potatoes, then mash.

2.  Add eggs, sugar, milk, nutmeg, cinnamon, and 1/2 stick of softened butter to mashed sweet potatoes and eat with mixer until blended.

3.  Bake in a casserole dish for 30-40 minutes.

4. Prepare topping - Mix melted butter with 3/4 cup crushed corn flakes, brown sugar, and chopped pecans.  Then spread over top of casserole and bake another 10-20 minutes until nicely browned.

Quinoa Vegetable Salad with Lemon-Basil Dressing

This was an easy to make and good for several days of lunches.  Any combination of quinoa and veggies is usually good with me though!

What's for Lunch Wednesday:
Quinoa Vegetable Salad with Lemon-Basil Dressing
From: The Garden Grazer
Prep Time: 15 min
Cook Time: 15 min

Ingredients:
1 cup uncooked quinoa
15oz can garbanzo beans, rinsed and drained
3 roma tomatoes, diced
1 orange bell pepper, diced
1 1/2 cups corn (canned or frozen and thawed)
5 green onions, sliced

Dressing:
2 Tbsp olive oil
2 Tbsp. fresh lemon juice
1 1/2 tsp basil (fresh if you have it)

Directions:
1. Rinse quinoa, and cook according to package directions

2. Meanwhile, in a small bowl whisk together olive oil, lemon juice, and basil. Set aside and prep vegetables.

3. When quino is done cooking, let cool.

4. Then place all salad ingredients in a large bowl.   Pour dressing over top and mix well to combine.  Eat immediately or chill before serving.

Crock Pot Baked Potatoes

This recipe might be the easiest recipe I've ever made.  I like baked potatoes, but I don't really want to wait on a week night for them to cook in the oven, or I just don't want to heat the house up with the oven.  This is the perfect solution and the potatoes are cooked just perfectly!

Crock Pot Baked Potatoes
From: Skip to my Lou
Prep time: 5 min
Cook time: 8 hrs

Ingredients:
Potatoes
Aluminum foil

Directions:
1. Wash potatoes and wrap each potato in aluminum foil.

2.  Place potatoes in crock pot and cook on low for at least 8 hrs.

Easy Sauteed Kale

I bought some Kale at the farmer's market this week and wanted to saute some up.  I did a quick search and found this really easy recipe.  It was pretty tasty and nice and quick to whip up for a side.

Easy Sauteed Kale
From: Food.com
Prep time: 5 min
Cook time: 5-7 min

Ingredients:
1 bunch of kale, coarsely chopped
2 Tbsp oive oil
crushed red pepper flakes, to taste (optional
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
2 Tbsp balsamic vinegar
salt and pepper to taste

Directions:
1. Heat olive oil in a large pan over medium high heat

2. Add crushed red pepper flacks if using and let them heat in the oil  Add garlic and cook until soft, but not colored

3. Raise heat to high, add the stock and kale and toss to combine.

4. Cover and cook for 5 minutes

6.  Remove lid and continue to cook, stirring until all (most) of the liquid has evaporated.

7. Season with salt and pepper and add vinegar.  Toss and serve.

Easy Spanish Rice

I was looking for an easy rice to go with a Mexican dish when I had some friends over the other day and was intrigued by this easy spanish rice recipe.   It is very easy to make (it doesn't get much easier than 2 ingredients) and is a good side dish if you are looking for something to go with Mexican food.  I would suggest it, and it is probably a lot healthier than the packets you can buy in the store.

Easy Spanish Rice
From: A Cowboy's Wife
Prep Time: 5 min
Cook TIme:

Ingredients:
Mild salsa
1 Tbsp butter
Instant brown rice
Water

Directions:
1. Bring 1 cup water to boil.  Add butter and 1 cup salsa and return to a boil.

2. Stir in 1 cup of instant brown rice.  Cook for 5 minutes.  Remove from heat and let stand covered for 10 minutes.

Caprese Skewers

We did a wine tasting a few weeks ago and since I had a lot of grape tomatoes from my tomato plant, I thought this would be a nice light appetizer to serve.  They were very easy to make, and the plate was empty at the last of the night so everyone liked them (including us!).

Caprese Skewers
From: Elizabeth's Dutch Oven
Prep Time: 20 min

Ingredients:
Small grape tomatoes
Fresh Mozzarella balls (small pearl ones), cut in half
Fresh Basil Leaves, washed, dried, and cut in half
Olive Oil
Balsamic Vinegar
Salt and Pepper
Toothpicks

Directions:
1. Wash and dry tomatoes and basil leaves.  Put one tomato on a toothpick, then fold over 1/2 a basil leaf and put it on the toothpick, then a mozzarella half.  Repeat until you have the desired amount of skewers.

2. Place on serving dish and sprinkle with salt and pepper and drizzle with Olive oil and balsamic vinegar right before serving.

Quick "Grilled" Corn

I wanted to make a the Mexican Street Corn Salad I posted the other day but didn't have any fresh corn (and I was too lazy to go out and get some).  I saw this on Pinterest and thought I would give it a try. It isn't exactly like real grilled corn, but it is good enough when you don't have any fresh corn on hand!

Quick "Grilled" Corn
From: Bev Cooks
Prep: 5 min
Cook: 5 min

Ingredients:
Frozen Corn
Oil
Salt & Pepper

Directions:
1. Place frozen corn on a baking sheet with oil, salt, and pepper.

2. Place under the broiler for 5 minutes or so until corn is roasted.

Mexican Street Corn Salad

I love corn, espeically in the summer.  And elote? Well forget about it.  And this is an Elote "Salad."  So it is healthy right?  Maybe not if I ate half the batch myself for dinner when Bill was gone for the weekend.  But it was SOOOO good.  I actually didn't have any fresh corn on the cob and being to lazy to go to the store on a Friday night, I worked with what I had and used frozen. I'll post the recipe in a bit about what I did to my frozen corn for them to seem a little more "roasted."

Mexican Street Corn Salad
From: Foodie with Family
Prep Time: 20 min
Cook time: 5 min

Ingredients:
6-8 ears of corn, grilled, cooled and cut off the cob.
1/4 of a sweet onion, finely diced
1/4 of a sweet red bell pepper, seeded and finely diced
1/2 cup crumbled Cotija or Feta cheese (I used feta)
1/2 cup mayonnaise (I used light)
1/3 cup fresh cilantro leaves, coarsely chopped
Juice of 1 lime, plus extra wedges for serving
1/2 tspn to 1 Tbsp chili powder (or ground chipotle pepper)
1/2 tspn ground cumin
salt and pepper to taste

Directions:
1.  In a large bowl, mix together corn, onion, pepper, cheese, mayonnaise, cilantro, lime juice, chili powder, cumin, salt and pepper until everything is evenly distributed.   Serve immediately or refrigerate for an hour to let the favors mix.  This is best the same day, but is ok the next day.

Southwestern Black Bean, Corn, Tomato, and Avocado Salad

My Sister-in-law asked for a recipe for a side to go with a Mexican dish and I looked through my recipes and found this one.  After I sent it to her, I thought it looked pretty good, so I  decided to make it for my lunches one week.  We both thought it was very good.  It is easy to make, and made enough for me to have lunch for 3 or 4 days.  I'll make this again either for lunch or as a side dish for Mexican food since I never seem to know what to serve with Mexican food!

Southwestern Black Bean, Corn, Tomato, and Avocado Salad
From: Skinny Taste
Prep time: 20 min

Ingredients:
15 oz can black beans, drained adn rinsed
1 1/2 cups corn, cooked fresh or frozen
1 medium tomato (I actually used grape tomatoes cut in half)
1/3 red onion, chopped
1 scallion, sliced
1 1/2 - 2 lime juice
1 Tbsp olive oil
2 Tbsp fresh minced cilantro
salt and pepper
1 avocado, diced
1 jalapeno, seeds removed, diced

Directions:
1. In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.

2. Squeeze fresh lime juice to taste and stir in olive oil.  Marinate in refrigerator at least 30 min.  Add Avocado just before serving

Veggie Pizza

Veggie Pizza is a great addition to any BBQ.  This is my Mom's recipe that is very easy to make and has so many veggies!  It is a great cool and refreshing snack (or side!)

Veggie Pizza
From: Mom
Prep time: 15 min
Cook time: 10 min
Chill time: 2 hrs

Ingredients:
2 pkgs crescent rolls
1 cup mayo
2 (8oz) cream cheese (softened)
1 tsp dill weed
1 tsp chives
Veggies of your choice: broccoli, tomatoes, carrots, cucumbers, green onions, cauliflower, green or red peppers

Directions:
1. Roll out crescent rolls onto cookie sheet, covering entire sheet and pinch together seems.  Cook according to directions and cool.

2. Meanwhile. Combine mayo, cream cheese, dill and chives in a bowl.  Chop all veggies to desired size (I used a chopper for everything except the tomatoes and gr. peppers to get them real small).

3. When crescent roll pan has completely cooled, spread cream cheese mixture over crust.  Top with chopped veggies.

4.  Refrigerate a few hours. Cut into squares and serve.

Summer Couscous Salad with Garbanzo beans, Corn, Tomatoes and Avocado

This is a really light but filling salad. I made a few changes to to the original recipe which included butter in the dressing.  I didn't think it needed butter but it did need more lime, so that's what I did.  On the second serving of this (it made quite a lot), I added garbanzo beans and really liked the addition.  The picture shows it without and you could do it either way, but below includes my changes.

*** Sorry, I forgot to take a picture of the ingredients before making it because I was in a rush!***

Summer Couscous Salad with Garbanzo beans, Corn, Tomatoes and Avocado
From: Elizabeth's Dutch oven inspired by Simply Scratch
Prep time: 30 min

Ingredients:
1 cup couscous
2 cups grape tomatoes, halved
1 cup corn (canned and drained or frozen but thawed)
2-3 scallions,thinly sliced
2-3 Tbsp Fresh Basil, roughly chopped
1/4 -1/2 cup fresh ciliantro, roughly chopped
2 avocados, cut into 1 inch cubes
1 can garbanzo beans, drained and rinsed
Juice from 3 limes
1 Tbsp grated lime zest
2 Tbsp Olive oil
1 tsp sugar
1/2 tsp salt
1/4 tsp fresh ground pepper

Directions:
1. Cook couscous according to directions on box.  Meanwhile prep tomatoes, scallions, basil cilantro, garbanzos, and corn.

2. Once couscous is cooked, transfer to bowl and fluff with a fork. Add tomatoes, corn, scallions, cilantro, garbanzo beans, and basil to serving bowl and mix. Then mix in avocados.

3. Prepare lime dressing by combining lime zest, lime juice, olive oil, sugar, salt, and pepper.  Whisk until smooth.  Drizzle over salad and stir until combined.  Serve with side of lime wedges in case someone would like more lime.

Quinoa Pilaf

I wanted a side dish to go with some steak and chicken on the grill and wanted something rice-like without being rice.  I landed on this as a side.  It was very mild, but tasty, filling, and easy to make.

Quinoa Pilaf
From: The Marathon Mom
Prep time: 10 min
Cook time:20 min

Ingredients:
2 Tbsp Olive Oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1 cup quinoa
2 cups water
1 cup bell peppers, diced
salt and pepper

Instructions:
1.  Prep all veggies.  Place olive oil and onion in medium sauce pan and begin cooking on low heat until onions are translucent.

2.  Add salt and garlic an dstir.

3.  Add quinoa and stir, then add two cups of water and stir.

4.  Cover and cook for 12 minutes or until most of the water is absorbed.  Add the cup of diced bell peppers and stir again.

5. Continue cooking 2-5 more minutes.  Quinoa pilaf is done when water is absorbed and peppers are slightly tender.  Add salt and pepper to taste and serve.

Dry Black Beans in a Slow Cooker

This is a super easy recipe that will give you a bunch of black beans to eat right away or freeze.  I think they turned out just as good as a can of beans, if not better, and a bag of beans is cheaper and yields more beans!

Dry Black Beans in a Slow Cooker
From: Jacki and John Ate This
Prep time: 5 min
Cook time: 6 hrs

Ingredients:
1 lb bag of dry black beans (I actually used a 2lb bag)
6 cups of water per pound of beans

Directions:
1. Spread the beans out on a big tray to weed out any debris or bad looking beans.

2. Rinse beans in colander and add to slow cooker. Add 6 cups of water per pound of beans to slow cooker.

Don't they just look so good freshly rinsed!

3. Set Crock Pot to high and let cook for about 6 hours.

4. When beans are soft, put in a colander and rinse. (Alternately, I didn't rinse some mine so I could use the beans and juice in some recipes).

5. Serve or divide into meal size containers and freeze.  Use them just like canned beans in any recipe.

Super Food Salad with Lemon Vinaigrette

This salad appealed to me because, of course, it is healthy (Super Foods!) but mainly because I'm always looking for a salad that is a little more exciting than just lettuce and a couple of veggies thrown in.  Add to that some of my favorite ingredients (avocado, black beans, corn!) and it became a must try for me.

We had this with some soup and I thought it was great!  Filling but light. I had a bunch left over and was able to have it for lunch and I think it may have even tasted better the 2nd day.  Bill liked it, but wasn't a big fan of the pomegranate.  He liked the taste but not the crunch with juice (which just means he doesn't like pomegranate seeds in general).  I would definitely make this again, but maybe have the pomegranate on the side for me to add to just my bowl.

Super Food Salad with Lemon Vinaigrette
From: Iowa Girl Eats
Prep Time: 20 min
Cook Time: 20 min

Ingredients:
1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup pomegranate arils (about 1 pom worth)
1 cup frozen corn, thawed (or 1 can)
1/3 cup cilantro, chopped
salt and peper

For the Lemon Vinaigrette:
2 lemons, juiced (need 1/4 cup juice)
2 garlic cloves, minced
dash of sugar or sweetener
salt and pepper
6 Tbsp Olive Oil

Directions:
1. Cook quinoa according to package directions.  Set aside to cool.

2. Combine all ingredients for lemon vinaigrette in a jar with a tight fitting lid, and shake to combine.

3. Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper.  Pour dressing over the salad and stir to combine.  Serve cold or at room temperature.  (Chicken or Shrimp can be added)

Fresh Pea Risotto

I LOVE risotto - pretty much any kind.  So I decided to try this Fresh Pea Risotto for Valentine's Day.  Although, it is supposed to be made with fresh peas (hence the name) and I made it with frozen peas... don't judge me... it is what I had in the house. It turned out really great, and as easy as any of the many other risottos I've made in them past.  Although, I think next time I might add a little prosciutto to put it over the top.

And while you are thinking I made this for myself on Valentine's day when I should have been making things for Bill.  Don't worry, I made him a nice big steak with mushrooms, broccoli (yes he is a fan of broccoli), and lava cakes for dessert to go with the risotto.  A little of my favorites, and a little of his. 

Fresh Pea Risotto
From: What's Gaby Cooking
Prep time: 10 min
Cook time: 25 min

Ingredients:
2 Tbsp butter
1 Tbsp olive oil
2 shallots, diced
2-4 cloves garlic, minced
1 cup Arborio Rice
1 cup white wine
2 1/2 - 3 cups chicken stock
1/2 cup Parmesan cheese
2 cups frozen peas (or fresh)
salt and pepper to taste

Directions:
1. Heat chicken stock until just boiling, then turn to low heat.

2. Divide peas in half.  Take one half of the peas and put them into a food processor with 1/4 cup of water and pulse until they are completely pureed. Set aside.

3. In a large skillet heat olive oil over medium high heat.  Add the shallot and saute until translucent.  Add the garlic and saute for about 1 minute more.  Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that the rice is completely coated and toast for about 90 seconds.

4. Add white wine to the pan and stir until all the wine is absorbed.  Begin adding chicken stock one ladle full at a time, making sure to not add more until the previous addition has been absorbed.

5. Once rice is just tender (about 20 min), add the cheese and combine.  Stir in the peas and pea puree to the risotto.  Remove from heat and taste.  Add more cheese or salt and pepper if desired.

Pretzel Rolls

I don't know about you, but I love a good pretzel roll.  I'm a sucker for a sandwich or burger if it is served on a pretzel roll.  They get me every time.

We were planning on having our neighbors over for dinner so I thought I would give these a shot.  While they require a little planning and some time (need to start prepping them 2 hrs before hand) they were fairly simple to make. They got rave reviews from our guests but Bill didn't love them (although he did have 2 so they must have been ok).  I thought they were quite good although I noticed that if the rolls weren't kept very round, they didn't seem to cook evenly, so that is something to watch next time.

I would make these again but probably only for if we were having people over for dinner or to bring somewhere since they would be hard to make on a week night considering the prep time.  The recipe does say you can freeze them, so maybe making a double batch and trying that might be a good idea if you wanted to use them on a weeknight.

Pretzel Rolls
From: Pennies on a Platter
Prep Time: 2 hrs
Cook Time: 15-20min
Makes 4-5 hamburger sized buns, or 8-10 dinner rolls

Ingredients:
3/4 cup water
1 tsp instant yeast
2 1/4 cup flour
2 Tbsp unsalted butter, melted then cooled to room temperature
1 tsp sugar
1 tsp salt
1/4 cup baking soda
1 egg, beaten
Kosher or pretzel salt to top rolls

Directions:
1. In a large mixing bowl, combine the water, yeast, flour, butter, sugar and salt.  If using a stand mixer, use dough hook attachment to mix the ingredients, then knead at medium-high speed for 1 minute.

2. Shape the dough into a ball and place it back into the mixing bowl.  Cover with clean kitchen towel and let rise for 1 hour or until doubled in size.

3. Transfer the dough to a lightly floured surface.  Separate into 4-5 equal portions if making hamburger sized buns or 8-10 equal portions if making dinner rolls.  Form into balls by pulling the sides to the center and pinching to seal.

4. Placed the formed rolls, seam side down, onto a parchment or silicone mat lined baking sheet.  Cover with the towel and allow to rise again for 30 minutes.

5. Heat oven to 425 degrees. Bring 2 quarts of water to a boil in a large sauce pan, then add 1/4 cup of baking soda. Boil each roll for 1 minute each, flipping over halfway.

6. Place teh boiled rolls back onto the lined baking sheet, seam side down.  Brush the tops with beaten egg, then lightly sprinkle with salt.  Slice a shallow "X" into the top of each roll, then bake for 15-20 minutes.

7. Serve warm or at room temperature.  You can also freeze for later use in a freezer bag once cooled to room temperature.  Microwave for 30 seconds to thaw. (If not consuming the same day they are baked, freeze right away to preserve freshness).

Mexican Sweet Corn Cake (Chevy's Copy Cat Tamalitos)

Back when Bill and I were dating we went to Chevy's one night for dinner.  I found out that night that they serve a thing call Sweet Corn Tamalito with all of their meals.  It combines Tamales with the sweetness of dessert that has corn served on the side of Mexican food and it was love at first bite.

Ever since I have been on the lookout for the recipe.  I tried a lot of Corn casseroles that I thought would do the trick.  Some were good, some were ok, some were horrible, but none were the same as the Tamalitos.  Until NOW.  This recipe is as close as you can get without going straight to the source.  I was intimidated by the recipe at first, but it turns out it really isn't that hard to make.  I've made it several times and it turned out great every time!  It is a great side to have with spicy Mexican food!

Mexican Sweet Corn Cake (Chevy's Copy Cat Tamalitos)
From: Our Best Bites
Prep time: 10 min
Cook time: 1 hr

Ingredients:
1/2 cup butter, softened (use real butter, not margarine)
1/3 cup masa harina (I bought mine at our local grocery store in the Mexican food section)
1/2 cup water
1/4 cup corn meal
1/3 cup sugar
1/4 tsp salt
1/2 tsp baking powder
2 Tbsp milk or cream
1 1/2 cups frozen corn

Directions:
1. Preheat oven to 350 degrees.  Combine butter, masa harina, 1/4 cup water, and milk in a medium sized bowl and beat until creamy.

2. Ad corn meal, sugar, salt, and baking powder on top of the creamed butter mixture and use a fork or whisk to lightly whisk just the dry ingredients together.  Beat the entire mixture until smooth.

3. Place corn in food processor (I left mine frozen) and pulse until roughly broken up.  Add 1/4 cup water and corn to bowl and mix until combined.

4.  Boil a tea pot full of water.  Spread mixture in an ungreased 8x8 square pan and top with foil.  Place 8x8 pan inside a 9x13 pan and place both pans in oven.  Pour hot water in 9x13 inch pan just until it goes about an inch up the sides. 

5. Bake for about 55 minutes.  Remove from oven, uncover, and let sit 10-15 minutes before serving.

Broccoli Quinoa Casserole

I made this for Bill's family a couple days after I made the Cheesy Zucchini Quinoa and was afraid we would be burnt out of Quinoa.  This turned out to be way better than that recipe and everyone loved it.  There weren't even any leftovers!

Broccoli Quinoa Casserole
From: Eating Well... Living Thin
Prep Time: 20 min
Cook Time: 40 min

Ingredients:
1 (10oz) can Condensed Cream of Broccoli Soup
1/3 cup reduced fat mayonaise
2 Tbsp milk
1 1/4 cup reduced fat shredded cheese (cheddar, colby-jack, etc)
1/2 tsp sugar or splenda
1/4 tsp black pepper
dash ground nutmeg
2 cups cooked broccoli
1 1/2 cups cooked quinoa
Freshly grated parmesan cheese

Directions:
1. To cook quinoa: rinse 3/4 cup quinoa until water runs clear.  In a small saucepan combine quinoa 1 1/2 cup water, and 1/4 tsp salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork - this will make around 1 1/2 cups Quinoa

2. While quinoa is cooking, cook broccoli until tender (I steamed mine).

3. Preheat oven to 350 degrees and coat a shallow casserole dish with cooking spray.

4.  In a large bowl, combine the soup, mayonnaise, milk, shredded cheese, sugar/spelnda, pepper, and nutmeg until well mixed.  Stir in the quinoa and broccoli.

5. Spoon mixture into prepared casserole.  Sprinkle Parmesan over the top and bake fro 35 - 40 minutes or until bubbly on the edges and golden.

Okra and Tomato Quinoa

I recently traveled to New Orleans for work.  It was my first time there and I had a lot of good food!  One thing I had was an okra, tomato, rice dish that was fantastic.  So I decided to try and make something similar with quinoa.  I have never cooked with okra before and was surprised that my grocery store even had fresh okra.  I thought this recipe turned out delicious plus it had very little prep time (which I love).  I cut this recipe in half because I wasn't sure if we would like it and I didn't want to get stuck with a bunch of leftovers, but next time I will make the full recipe because it was so good I was wishing there was extra to have it the next day for lunch.

PS - The beer in the background is Blue Moon Harvest Pumpkin Ale... this is our new favorite pumpkin beer.  If you like pumpkin beer you should definitely give it a try!

 Okra and Tomato Quinoa
From: Food52
Prep Time: 5 min
Cook Time: 30-40 min

Ingredients:
16 oz Fresh Okra
1 can (14.5 oz) Diced Tomatoes with Basil, Garlic & Oregano
1 cup raw quinoa (rinse if desired)
2 cups vegetable broth
1/2 cup Parmesan cheese
additional basil & Oregano to taste (if desired)

Directions:
1. Preheat oven to 375 degrees.  Mix vegetable broth, quinoa, okra and tomatoes (with juice) into baking dish.

2. Mix Parmesan with additional spices if you wish and then sprinkle mixture on top

3. Bake fore 30-40 minutes, or until quinoa is cooked.