Arugula and quinoa casserole

Ingredients

• ½ bag arugula
• ½ head broccoli (cut into florets)
• 2 containers squash blossoms
• 10 each purple long beans (cut in ½ inch pieces)
• 1 each small onion (thinly sliced)
• ½ cup sharp cheddar cheese (grated small)
• ¾ cup plain yogurt
• 1½ cup parmesan cheese (finely grated)
• 3 cups cooked quinoa
• non stick spray or oil
• sea salt and pepper

Instructions

1. Blanch your broccoli and long beans in salted water until they are tender.
2. At this point everything except ½ cup of Parmesan cheese can be mixed together in a bowl.
3. Spray a glass or an enameled cast iron pan with non-stick spray. Pour your mixture into the pan.
4. Sprinkle the remaining cheese on top.
5. Bake at 350 degrees Fahrenheit for about 35 to 45 minutes.

Notes