RFCJ RECIPE ARCHIVE
Posted by : Claudia Parras KC: Quinoa Casserole - dairy
This is a quinoa casserole which I use for houseguests I suspect may balk at eating an unfamiliar grain, though I typically decrease the amount of smoked cheddar asked for in the recipe. Quinoa Casserole With Potatoes and Smoked Cheddar 6 servings 1 tablespoon olive oil 2 leeks, white part only, cleaned and sliced 2 large garlic cloves, peeled and sliced 2 green bell peppers, diced 4 eggs 2/3 cup low-fat milk 1 cup quinoa, cooked according to package directions 4 ounces smoked Cheddar cheese, grated (1 heaping cup) 1 pound unpeeled new potatoes, diced and steamed until tender Salt and freshly ground pepper to taste 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried Preheat oven to 350 degrees. Oil a 2-quart casserole or souffle dish. Heat the olive oil in a heavy nonstick skillet over heat and add the leeks. Cook, stirring, until they begin to soften, about 5 minutes, and add the garlic. Cook, stirring, for about 1 minute, then add the peppers. Cook over medium-low heat, stirring occasionally, for 5 to 10 minutes more, until the peppers are crisp-tender, but still bright green. Remove from heat. Beat together the eggs and milk; stir in the quinoa, cheese, potatoes, vegetables, salt, pepper and thyme. Turn into the baking dish and bake 35 to 45 minutes, until the top is beginning to brown. Let the casserole sit for approximately 5 minutes before serving. (From "Main-Dish Grains," by Martha Rose Shulman, Bantam.)
