Quinoa and Artichoke Casserole

Finding time to post a blog is difficult this time of year, since I am outside until it gets too dark, or the bugs become intolerable. The past two weekends were rainy, which means I need to squeeze in a couple hours of yard and gardening chores each night after work. This means dinner is getting on the table much later. Casseroles are great because they can be made ahead and then simply warmed up. Young kale is available in the garden right now, which makes this recipe somewhat seasonal;  and,since the evenings are still cool, I don't mind turning on the oven.

Ingredients:
1 1/2 cups dry quinoa

1 medium onion chopped
2 cloves garlic minced
2 Tablespoons olive oil
1 1/2 cups milk
1/2 cup cream or buttermilk
1 Tablespoon cornstarch
1 jar artichoke hearts rinsed and chopped
2 cups baby spinach
2 cups chopped kale
1/2 cup parmesan cheese
3/4 cup shredded cheddar cheese
salt and pepper
-Cook quinoa in water according to package directions. Set aside. Heat 1 Tablespoon oil in large skillet and saute garlic and onion over low heat, then add artichokes. Prepare kale by massaging with 1 Tablespoon oil. Add spinach to skillet and stir just until wilted. Whisk cornstarch, salt and pepper

Heat all ingredients, except for cheese on stove

with milk, then add to skillet. Top with kale, cover and cook for about 5 minutes. Remove from heat, stir in cheeses, saving some for topping. Pour into greased 13" x 9" baking dish and top with remaining cheese. Bake at 375 degrees for 25 minutes or until set. Cool slightly, then serve warm.