Baked Quinoa Casserole With Peruvian Potatoes And C

Name: Baked Quinoa Casserole With Peruvian Potatoes And Cheese Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. extra virgin olive oil; 2 x leeks, white part only, cle; 2 x cloves garlic, peeled and diced; 1 x green bell pepper, diced; 1 x red bell pepper, diced; 4 x Large eggs; 3/4 c. low-fat lowfat milk; 1 c. quinoa, cooked; 1 1/2 c. grated smoked cheddar cheese; 1 lb Peruvian potatoes, unpeeled, diced and Salt and pepper to taste; 1 tsp thyme leaves

Servings: persons

2 Tbsp. extra virgin olive oil
2 x leeks, white part only, cle
2 x cloves garlic, peeled and diced
1 x green bell pepper, diced
1 x red bell pepper, diced
4 x Large eggs
3/4 c. low-fat lowfat milk
1 c. quinoa, cooked
1 1/2 c. grated smoked cheddar cheese
1 lb Peruvian potatoes, unpeeled, diced and Salt and pepper to taste
1 tsp thyme leaves

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

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 Tbsp. extra virgin olive oil, 2 x leeks, white part only, cle, 2 x cloves garlic, peeled and diced, 1 x green bell pepper, diced, and more.

Yes, Baked Quinoa Casserole With Peruvian Potatoes And Cheese Recipe 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.

That's it — enjoy your meal!

Baked Quinoa Casserole With Peruvian Potatoes And Cheese Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions