1/4 cup breadcrumbs
Add olive oil to a large non-stick frying pan over mdium heat. Add celery, carrots and onion, stirring for 3-4 minutes. Add mushrooms and cumin, cook until veggies are tender. Stir in broth, quinoa, beans, 1 cup of cheddar. Place in a greased casserole dish. Cover and bake for 45 minutes at 350F. Sprinkle with breadcrumbs and remaining 1/2 cup of cheese. Bake uncovered, for 15-20 minutes, until liquid is completely absorbed and cheese has melted.
I’m not gonna lie, my kids didn’t like this meal one bit! Even Bennett, who will usually eat anything, ended up tossing most of this on the floor. I don’t understand it because it tasted great to me! I think they’re just not used to it yet. Maybe they’d like quinoa better in dessert form, I’ll give that a try next time.