Baked Quinoa Casserole with Peruvian Potatoes and Cheese Recipe

Name: Baked Quinoa Casserole with Peruvian Potatoes and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 leeks, white part only, cleaned and sliced; 2 cloves garlic, peeled and diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 4 eggs; 3/4 cup low-fat milk; 1 cup quinoa, cooked; 1 1/2 cups grated smoked cheddar cheese; 1 pound Peruvian potatoes, unpeeled, diced and steamed; Salt and pepper to taste; 1 teaspoon thyme leaves

Servings: persons

2 tablespoons olive oil
2 leeks, white part only, cleaned and sliced
2 cloves garlic, peeled and diced
1 green bell pepper, diced
1 red bell pepper, diced
4 eggs
3/4 cup low-fat milk
1 cup quinoa, cooked
1 1/2 cups grated smoked cheddar cheese
1 pound Peruvian potatoes, unpeeled, diced and steamed
Salt and pepper to taste
1 teaspoon thyme leaves

1
Preheat oven to 350 degrees F. Oil a 2-quart gratin dish.
2
In a saute pan over medium heat, heat olive oil and add leeks.
3
Saute, stirring, until they become tender, about 5 minutes.
4
Add the garlic and continue to cook, stirring, for another minute.
5
Add the peppers and cook, covered, for 5 to 10 more minutes, until peppers are tender, yet crisp.
6
Remove pepper mixture for the heat.
7
In a bowl, beat eggs and milk.
8
Stir in the quinoa and add cheese, potatoes, pepper mixture, salt, pepper and thyme.
9
Pour into the prepared baking dish and bake for about 35 to 45 minutes, until the top is golden brown.
10
Let mixture rest about 5 minutes before serving

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 leeks, white part only, cleaned and sliced, 2 cloves garlic, peeled and diced, 1 green bell pepper, diced, and more.

Yes, Baked Quinoa Casserole with Peruvian Potatoes and Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Quinoa Casserole with Peruvian Potatoes and Cheese

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