More Great Recipes: Casserole | Gluten-Free


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Serves | Prep Time | Cook Time 30-35 minutes

Why I Love This Recipe

Reprinted from Celi-Yak News Spring 2013


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.

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