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The initial baking time will depend on the depth of your casserole dish, the deeper it is, the longer it will take to heat all the way through

"This is made to be a lifetime coat," Jordan said, noting that it can be passed from generation to generation

Prep time 20 minutes to 30 minutes Cook time 15 minutes Serves 6 to 8 Nutritional Info Ingredients For the salad: 1 1/2 cups quinoa 2 3/4 cups water 1/2 teaspoon kosher salt 1 large English cucumber, chopped into rough 1/2-inch pieces 1 (12-ounce) jar roasted red peppers, drained and coarsely chopped 1 cup pitted Kalamata olives, coarsely chopped 1/2 cup coarsely chopped fresh parsley leaves 4 ounces garlic and herb goat cheese For the dressing: 3 tablespoons olive oil 2 tablespoons red wine vinegar 1/2 teaspoon dried oregano 1/2 teaspoon kosher salt, plus more as needed 1/4 teaspoon freshly ground black pepper Instructions Place 1 1/2 cups quinoa in a fine-mesh strainer and rinse well

Storage Tips Leftover dressed salad can be stored in the fridge for a day or two