Tracy's Veggie Quinoa Casserole
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Tracy's Veggie Quinoa Casserole calories by ingredient
Introduction
YUM. There are eggs and cheese in this, but no other 'MAIN' category options seemed to be appropriate for this dish. Great as a main dish or side dish. Very versatile and easy. YUM. There are eggs and cheese in this, but no other 'MAIN' category options seemed to be appropriate for this dish. Great as a main dish or side dish. Very versatile and easy.Number of Servings: 6
Ingredients
-
1 cup quinoa, any variety
2 cups vegetable broth, low sodium
1 T butter
1 medium-sized onion, chopped
2 crowns broccoli, chopped (about 3 cups)
1 cups sliced mushrooms, fresh
2 bell peppers, chopped (any variety)
1 cup chopped zucchini
1 tsp basil pesto
2 eggs
Dash of salt & pepper
3/4 cup shredded cheese, low fat (cheddar or mozzarella are good choices)
1 cup low fat ricotta cheese
1/2 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.
Tips
Save time by cooking the quinoa in a rice cooker. Add 2:1 ratio of liquid to quinoa, select white rice setting (I have a fuzzy logic rice cooker which works perfectly everytime). Turn on, and then prepare the remainder of ingredients. The quinoa will be finished in just about the right time that you will need to add it to the recipe.
Directions
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.