3 cups water
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can condensed cream of mushroom soup
1 cup vegetable oil
1 (10 ounce) bag frozen chopped spinach, thawed
1 cup diced celery
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried rosemary, crushed
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
1 cup cooked ham
1 (10 ounce) can crushed pineapple, drained
1 box French-fried onions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine water, cream of mushroom soup, oil, spinach, celery, salt, pepper, rosemary, olives and crushed red pepper flakes. Mix thoroughly. Pour mixture into a 9x13 inch baking dish. Spread ham mixture over quinoa, leaving 1 inch border. Cover and refrigerate for at least 2 hours.
Bake quinoa in preheated oven for 10 minutes, turning once, until golden. Remove foil and lay onto baking sheet. Cool and cut into 1 inch squares.