Tracy's Veggie Quinoa Casserole
- Number of Servings: 6
Ingredients
1 cup quinoa, any variety2 cups vegetable broth, low sodium1 T butter1 medium-sized onion, chopped2 crowns broccoli, chopped (about 3 cups)1 cups sliced mushrooms, fresh2 bell peppers, chopped (any variety)1 cup chopped zucchini1 tsp basil pesto2 eggsDash of salt & pepper3/4 cup shredded cheese, low fat (cheddar or mozzarella are good choices)1 cup low fat ricotta cheese1/2 cup light sour cream** Feel free to experiment by adding/trading other veggies to your liking. I've made with chopped squash, zucchini and whatever else I've had laying around.
1. Cook quinoa as directed on package using 2 cups veggie broth (or save time and cook in rice cooker which is what I do!). Fluff and set aside.
2. Melt butter in large pan over medium heat. Add onion and cook until softened and opaque, about 5 mins.
3. Stir in broccoli, salt and add 1-2 T of water, if necessary to facilitate cooking.
4. Saute for 2 minutes, then add mushrooms, red pepper, squash and pesto. Cook until mushrooms are just softened, 4-5 minutes.
5. Remove from heat and stir in quinoa.
6. In separate bowl, combined beaten eggs, shredded cheese (reserve small amount for topping), ricotta and sour cream. Mix well. Season with pepper, and fold into the vegetable-quinoa mixture.
7. Spread into prepared casserole dish and top with remaining cheddar cheese.
8. Bake on center oven rack for 30-35 minutes at 350 until center is hot.
Serving Size: Makes 6 servings in a 9x12 dish casserole
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHY-SPARK.
2. Melt butter in large pan over medium heat. Add onion and cook until softened and opaque, about 5 mins.
3. Stir in broccoli, salt and add 1-2 T of water, if necessary to facilitate cooking.
4. Saute for 2 minutes, then add mushrooms, red pepper, squash and pesto. Cook until mushrooms are just softened, 4-5 minutes.
5. Remove from heat and stir in quinoa.
6. In separate bowl, combined beaten eggs, shredded cheese (reserve small amount for topping), ricotta and sour cream. Mix well. Season with pepper, and fold into the vegetable-quinoa mixture.
7. Spread into prepared casserole dish and top with remaining cheddar cheese.
8. Bake on center oven rack for 30-35 minutes at 350 until center is hot.
Serving Size: Makes 6 servings in a 9x12 dish casserole
Number of Servings: 6
Recipe submitted by SparkPeople user HEALTHY-SPARK.
Nutritional Info Amount Per Serving
- Calories: 307.6
- Total Fat: 12.6 g
- Cholesterol: 90.7 mg
- Sodium: 512.1 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 4.8 g
- Protein: 17.6 g
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