This began as a recipe that would use a lot of fresh tomatoes. Somehow, it became a reason for me to add quinoa to a number of recipes. It all started with a call to my daughter to cook quinoa for me. I was in a bit of a rush at the time trying to make a deadline for a Food52 contest and since she was home on summer break, I thought it was a good idea to get her help. My request was for 2 cups of cooked quinoa, when I got home, there were 4 cups of cooked quinoa, since she was thinking I meant the uncooked measurement. Oops. This excess turned out to be inspiration to make these bars and these quinoa cakes. The emphasis of this recipe is on quick, since back to school season is upon us and a fast, nutritious dinner is what it's all about. If you have additional time, you could substitute the green onions for 1/2 c of sauteed onions and 2 cloves of minced garlic. Quioa does not take long to cook, making it ahead of time is another way to speed up serving time.

Tomato and Chard Quinoa Bake

by Inspired by the Seasons

2 c cooked quinoa
1 1/2 c sliced roma tomatoes
1 c Swiss chard leaves, cut into ribbons
3 green onions
3/4 c feta cheese, crumbled, 1/4 c set aside for topping
1 egg, whisked
1/2 tsp cumin powder
1/2 tsp chili powder
1/4 tsp salt

Preheat oven to 350 degrees.

In a medium sized bowl, add egg and spices and whisk together. Add quinoa and 1/2 c of the crumbled feta cheese and stir together.

Then, fold in the chard, tomatoes and onions.

Place in a greased 1 1/2 quart casserole dish and top with remaining feta cheese.

Bake in oven 20 to 25 minutes until warmed through.