I was inspired by a blog post from http://www.emergingadulteats.com and modified this with what I had on hand in the pantry. We ate this as a side dish for several nights.

Ingredients:

• 1 1/2 cups of quinoa
• 1 pint of grape or cherry tomatoes, rinsed + cut in half
• 1 onion, chopped
• 1 bag of spinach leaves, stems removed
• 8 oz. of shredded mozzarella cheese, divided
• 1/2 cup parmesan cheesed
• 4 tbsp. of olive oil, divided
• sea salt and ground pepper to taste
• Bread crumbs

Directions:

• Preheat oven to 400 degrees
• On a foil lined baking sheet, arrange cherry tomatoes in single layer
• Drizzle with 2 tbsp. of olive oil, sprinkle with course sea salt
• Roast for 15-20 minutes
• Meanwhile, cook quinoa according to package directions
• Heat 2 tbsp. of olive oil in a skillet over low-med heat
• Add onion + cook for 15 minutes until golden
• Add the spinach and cook until wilted, remove from heat
• In a bowl, combine quinoa, tomatoes, onion/spinach, parmesan and salt/pepper
• Arrange half of quinoa mixture and sprinkle with half of the mozzarella, add remaining cheese and top with bread crumbs
• Bake for 20-25 minutes