Pumpkin & Spinach Quinoa Casserole – Rocky Mountain Olive Oil

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup pumpkin puree
• 1/4 cup Rocky Mountain Olive Oil Sage Infused Olive Oil
• 2 cups fresh spinach leaves
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped walnuts
• 1 Tbsp Grind Spice Co Italian Seasoning
• salt and pepper to taste