Quinoa Veggie Bake

Source: Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming

Serve as a complete meal or with our choice of salad.

I enjoyed this dish and made some modifications (listed). Next time I think I would add more vegetables, maybe diced zucchini or chopped carrots or peas.

Serves: 4-6

1 cup quinoa
2 cups water
2 Tbsp butter
1 cup diced onion
3 cups broccoli florets
1/4 tsp salt
2 cups sliced mushrooms
1 cup chopped red bell pepper
1 tsp basil pesto **I used 2 Tbsp
2 large eggs
1 cup shredded cheese
1 cup ricotta cheese
1/2 cup light sour cream
1/4 tsp ground black pepper **I used 1 tsp
1/4 cup cheddar cheese (optional topping)
**1 cup additional veggie (my addition)

Preheat oven to 350F. Spray with cooking oil or grease a 9 by 13 inch casserole dish.

Bring quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn off heat and leave the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with fork. Set aside.

Melt the butter in a large pot over medium heat. Add the onion and cook until softened and opaque, about 5 minutes. Stir in the broccoli, salt and 1 to 2 Tbsp of water to facilitate cooking if necessary. Saute for 2 minutes, then add the mushrooms, red pepper and pesto. Cook until mushrooms are just softened, 4 to 5 minutes. Remove from heat and stir in the quinoa.

Beat the eggs in a medium bowl and stir in cheddar cheese, ricotta and sour cream. Mix well. Season with pepper and fold into the vegetable-quinoa mixture. Spread into prepared casserole dish and top with shredded cheese if desired. Bake on center rack for 30 to 35 minutes or until the center is hot.

Refrigerate leftovers for up to 3 days.


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