Cheesy Quinoa & Vegetable Casserole

1 medium onion, diced

1 red or yellow bell pepper, diced

1 large clove garlic, minced

1 sweet potato, peeled and diced

3/4 cup quinoa (raw)

2 eggs
 or 1/2 cup egg substitute
3/4 cup skim milk or evaporated skim milk
6 slices reduced fat provolone cheese slices
salt
& pepper to taste

Coat a large pie pan or casserole dish with cooking spray.
In a medium soup pot, heat quinoa and 1 1/2 c water over medium-high heat until boiling. Reduce heat and cover, simmering, 15-20 minutes, until quinoa is cooked and water is evaporated. Meanwhile, combine sweet potato and 1/4 c water in a microwave-safe bowl; heat on high for 5 minutes. Coat a medium sauce with cooking spray and sauté bell pepper and onion over medium heat for about 5 minutes, then add garlic. Cook another 5 minutes; remove from heat. In a large bowl, stir together eggs and milk, then add cooked quinoa, cooked vegetables and sweet potato. Chop 4 of the 6 cheese slices and stir in. Stir in salt and pepper, then pour into pie pan or casserole dish.
 Top with two remaining cheese slices. 
Bake at 350ºF for 30 minutes or until casserole is firm to the touch. Let cool for 5 minutes, then cut into 6 equal size wedges.



Serves: 6


Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user IAMDESIGNERKT.

 

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  by: IAMDESIGNERKT EP_PN collection includes recipes with higher protein amounts and reduced fat alternatives when avai...