QUINOA VEGGIE BAKE


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Serves | Prep Time | Cook Time 30-35 minutes

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


Directions

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.


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