Peruvian Baked Quinoa and Cheese
Vegetarian Times Issue: April 1, 2008 p.78
Think of this recipe as a protein-packed, gluten-free alternative to mac ’n’ cheese.
Directions
- Heat oil in medium saucepan over medium heat. Add leek and bell peppers; cover, and cook 5 minutes, or until tender. Stir in quinoa and garlic, and cook, uncovered, 3 to 4 minutes, or until quinoa grains turn opaque.
- Add 3 cups water, and season with salt. Cover, reduce heat to medium-low, and simmer 3 to 4 minutes more, or until most liquid has been absorbed. Remove from heat, and let stand 5 minutes.
- Preheat oven to 350°F. Coat 13- x 9-inch baking dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Transfer to prepared baking dish, and bake 30 to 35 minutes, or until browned around the edges and on top.
ingredient list
Serves 8
- 2 tsp. olive oil
- 1 medium leek, white and pale green parts halved and sliced (1 cup)
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 1/2 cups quinoa, rinsed and drained
- 2 cloves garlic, minced (2 tsp.)
- 2 large eggs
- 1 cup nonfat milk
- 1 1/2 cups grated Cheddar cheese (4 oz.), plus more for sprinkling, optional
Nutritional Information
Per SERVING:
| Calories |
241 |
| Protein |
12g |
| Total Fat |
10g |
| Saturated Fat |
4.5g |
| Carbs |
27g |
| Cholesterol |
72mg |
| Sodium |
295mg |
| Fiber |
2g |
| Sugar |
3g |
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This was only the second time I'd made quinoa, but I think this recipe is made for it. VERY good. Exactly as the recipe says--a great alternative to mac and cheese.
We halved the quinoa and kept the veggie amt unchanged. We chose red quinoa and dusted the top with ground cumin, pepper, and about 1/3 c of shredded monterrey jack cheese and baked for the full 35 min. So very tasty!
This recipe has been a HUGE HIT anywhere I have brought it. Simple to make, healthy and delicious. I have found my signature dish!
I love this recipe. I do, however, suggest adding whatever fresh vegetables you have on hand (so far I've used broccoli, kale, chard).
I followed this recipe and it turned out okay, but definitely needed adjustments. The recipe calls for waaay too much water for the quinoa (I had about 1/3 cup sloshing around in the pot after I had finished cooking it), it needs more veggies, and it definitely needs more herbs and spices.
Delicious. I didn't have the same water problem as Kyra, in fact, I had to add a little extra water. Perhaps different varieties of quinoa and different altitudes change the water requirements. I did not use peppers since I don't like them. The second time I made it I used only 1 egg but increased the amount of cheese...it made it more like mac and cheese and less like a frittata.