Step 1

Dice all of your vegetables up. Toss veggies in olive oil and seasonings of choice. Preheat roasting pan in 450 F oven for 10 minutes

Step 2

Put veggies in single layer on roasting pan.Bake for 30-45 minutes, stirring twice while cooking, until veggies are tender, and edges are browned.

Step 3

Rinse quinoa really well to remove bitter coating.

Step 4

Add quinoa to a saucepan, along with the chicken stock (reserve 1/4 c), salt, dry mustard and pepper.

Step 5

Bring to a boil then reduce heat and simmer for 15-20 minutes until all liquid has been absorbed. Stir well.

Step 6

Mix quinoa and roasted peppers together, add in reserved chicken stock, and 2 cups grated cheese.

Step 7

In separate bowl mix together Panko and Parmesan for topping

Step 8

Put quinoa and veggie mixture into casserole dish

Step 9

(If making into a freezer meal, freeze at this point along with a bag of topping mixture. Thaw fully on day you want to serve and continue with next step.)

Step 10

Top casserole with breadcrumb and cheese mixture.

Step 11

Bake at 375 in preheated oven for 30 minutes until golden

Step 12

Let cool 10 minutes before serving.