Quinoa Casserole
Ingredients:
- 2 c Quinoa dry
- 4 c Vegetable Broth
- 1 c Onions 1 onion, chopped
- 5 oz Zucchini 1 small, sliced
- 2 oz Tomatoes 1 tomato, chopped
- 5 oz Bell Peppers 1 bell pepper, chopped
- 4 cloves Garlic minced or pressed
- 0.25 c Parmesan Cheese grated
- 1 tbsp Fresh Rosemary chopped
- 1 tsp Fresh Sage
- 1 tsp Fresh Thyme
- 1 tsp Sea Salt divided
- 4 tbsp Olive Oil
Instructions:
- To cook the quinoa, Wash and rinse well in cold water, rubbing the grain in your hands as you rinse, to remove the bitter outer coating.
- Strain in a very fine mesh strainer - the grains of quinoa are quite small.
- Add the vegetable stock and quinoa to a pot, with ½ tsp salt, bring to a boil then reduce heat and cook on medium-low for 15 minutes.
- Saute garlic in olive oil until starting to look a very tiny bit brown.
- Add chopped onion, Cook until starting to turn translucent and shiny.
- Add herbs and spices, remaining salt, zucchini and bell pepper. When zucchini and pepper are starting to get soft, add tomato.
- Cook 5 minutes. Add to cooked quinoa and mix.
- Put in an oiled casserole dish, top with cheese, and cover with lid or aluminum foil. Bake at 350 degrees for 30 minutes.
Nutrition
Calories: 514kcal | Carbohydrates: 66g | Protein: 15g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 1633mg | Potassium: 749mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1850IU | Vitamin C: 57.8mg | Calcium: 137mg | Iron: 4.5mg
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