In a mesh strainer, rinse quinoa well with cold water and allow to drain while you prep vegetables. Peel and dice onion. Chop broccoli florets into bite sized pieces. Try to make them as even as you can. Finally, chop the spinach and then measure the seasonings into a small dish.
Set an oven-safe pot over medium heat. Once hot, add olive oil and diced onion along with seasonings. Saute for 5 to 7 minutes, stirring frequently.
Add chopped broccoli, spinach and peas along with diced tomatoes and broth. Raise heat to bring to a boil. As soon as liquid is boiling, immediately add rinsed and drained quinoa. Cover with lid and lower light to simmer. Simmer covered for 15 minutes.
Take a minute to preheat the oven to 400°F.
Uncover the pot and continue to simmer uncovered for an additional 3 to 5 minutes, until liquid is absorbed and quinoa is cooked through. Taste and adjust seasonings if necessary.
Stir a little over half of the shredded cheese (blend of Monterey Jack and Cheddar) into the quinoa and stir to combine. Use the remaining shredded cheese to top the casserole and place in the oven for 8 to 10 minutes (uncovered) until cheese is melted and beginning to bubble. Serve hot or allow to cool completely before freezing individual portions. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.