1/2 cup quinoa
1 tablespoon olive oil
2 carrots, peeled and sliced
1 (14 ounce) can sliced mushrooms
1/2 cup squash, drained
1 (12 ounce) can cream-style corn
1 1/2 cups cooked half-and-half cream
2 tablespoons butter, softened
3/4 cup chopped celery
1/2 teaspoon salt
1 tablespoon ground black pepper
1 cup cornstarch
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine quinoa, olive oil, carrots, mushrooms, squash, cream-style corn, half-and-half cream, butter, celery and salt; mix well. Pour into a 9x13 inch baking dish.
Bake in preheated oven for 45 minutes. Remove from oven and sprinkle with cheese. Sprinkle with pepper and spread with Cornstarch. Immediately press a carrot or celery finger into center of each pie. Bake at 350 degrees F (175 degrees C) for 30 minutes to encourage cooking and baking.