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Quinoa Recipe

Ingredients

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

Directions

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.