QUINOA VEGGIE BAKE
Why I Love This Recipe
Reprinted from Celi-Yak News Spring 2013
CHRISTMAS 2012 POTLUCK RECIPE
Ingredients You'll Need
1 cup quinoa
2 cups water
2 Tbsp butter
1 cup diced onion
3 cups broccoli florets
¼ tsp salt cup ricotta cheese
2 cups sliced white button mushrooms
1 cup chopped red bell pepper
1 tsp basil pesto (I used about a Tbsp for a bit more flavor)
2 large eggs
1 cup shredded cheddar cheese
½ light sour cream
¼ tsp black pepper
More shredded cheddar cheese for topping if you want it
Preheat the oven to 350°.
Spray with cooking oil or grease a 13X9 inch casserole dish.
Bring the quinoa and water to a boil.
Reduce to a simmer, cover and cook for 10 minutes.
Turn the heat off and leave the covered pot on the burner for an additional 6 minutes.
Remove the lid and fluff with a fork. Set aside.
Melt the butter in a large pot or frying pan.
Add the onion and cook until soft and opaque, about 5 minutes. Stir in the broccoli, salt 2 Tbsp water. Saute for 2 minutes, then add mushrooms, red pepper and pesto.
Cook until mushrooms are softened.
Remove from heat and stir in quinoa.
Beat the eggs in a bowl and stir in cheddar cheese, ricotta and sour cream. Mix well. Season with pepper and fold into quinoa-vegetable mixture. Spread into the prepared casserole dish and top with shredded cheddar cheese if desired.
Bake on the center oven rack for 30 to 35 minutes.