Winter Squash and Quinoa Bake - wholesome with butternut squash, kale, corn and nutritious quinoa, but indulgent with Gruyere cheese, this cozy quinoa casserole is a delicious side dish or vegetarian main when winter squash is plentiful
Preheat oven 375°F with a rack placed in the center of the oven.
Cook the quinoa in vegetable broth according to your package directions. Drain any excess liquid, if necessary.
Heat olive oil in a deep-sided skillet over medium-low heat. Add the onions and and garlic, and cook for about 5 minutes, or until the onions are translucent.
Add the butternut squash, cover, and cook for about 10 minutes or until the butternut squash is fork-tender, stirring occasionally.
Stir in the corn, kale, sun dried tomato, salt, quinoa, 1 cup of cheese, and almond milk. Adjusting seasoning with salt and pepper. Transfer to a baking dish, top with remaining cheese and croutons and bake for 15 minutes, until the cheese is melted.
Remove from oven, let it rest for about 5 minutes, then enjoy.