Casserole with Ham and Quinoa (by RPCLEM2000)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 247.5
- Total Fat: 7.4 g
- Cholesterol: 32.1 mg
- Sodium: 850.2 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 4.4 g
- Protein: 16.6 g
View full nutritional breakdown of Casserole with Ham and Quinoa (by RPCLEM2000) calories by ingredient
View the original recipe for Caponata Casserole with Chicken and Quinoa
Introduction
A perfect oven to table dish that can be easily adapted to suit your pantry and palate A perfect oven to table dish that can be easily adapted to suit your pantry and palateNumber of Servings: 8
Ingredients
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2 cup quinoa, rinsed
3 cups ham, diced into 1/2 inch cubes
2 teaspoons olive oil
2 large onion, diced (about 2 cup)
6 cloves garlic, diced
4 small zucchini diced, (about 4 cups)
2 red bell pepper, diced (about 2 cup)
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper
Salt and pepper to taste
1/2 cup mushrooms, chopped (about 2 ounce)
2 cups marinara sauce
1/2 cup crumbled feta cheese
Tips
Use this recipe as a base, then switch out the vegetables, cheeses, or spices for some of your favorites.
For a meatless meal, omit the ham or swap in one can of chickpeas or a block of firm tofu.
Directions
Preheat the oven to 375 degrees Fahrenheit.
Coat an 10 x 12 inch oven-safe dish with cooking spray.
Add the quinoa and 2 1/2 cups water to a medium saucepan set over high heat. Bring to a boil, cover and reduce heat to low. Simmer for 10-12 minutes, until the quinoa starts to uncurl slightly and the water has evaporated.
While the quinoa is cooking, place a very large pot over medium heat. Coat the hot pan with cooking spray, then add the ham.
Cook the ham until thoroughly heated, stirring occasionally.
Transfer the ham to a bowl, cover to keep warm, and return the pot to the heat.
Heat the oil, then add the onion, garlic, zucchini and peppers. Cook, stirring occasionally, for 3-4 minutes, just until the onions soften.
Stir in 1 cup of the marinara sauce, 1/2 cup water, the Italian seasoning, crushed red pepper, salt and pepper to taste, mushrooms, ham, and the quinoa.
Remove from heat and carefully pour the mixture into the prepared baking dish.
Top with the cheese and remaining 1 cup sauce.
Cover and bake for 12-15 minutes, until the sauce starts to bubble and the cheese melts.
Allow to rest five minutes, then slice into four servings.
Serving Size: Makes 8 (1 1/4 cup) servings
Coat an 10 x 12 inch oven-safe dish with cooking spray.
Add the quinoa and 2 1/2 cups water to a medium saucepan set over high heat. Bring to a boil, cover and reduce heat to low. Simmer for 10-12 minutes, until the quinoa starts to uncurl slightly and the water has evaporated.
While the quinoa is cooking, place a very large pot over medium heat. Coat the hot pan with cooking spray, then add the ham.
Cook the ham until thoroughly heated, stirring occasionally.
Transfer the ham to a bowl, cover to keep warm, and return the pot to the heat.
Heat the oil, then add the onion, garlic, zucchini and peppers. Cook, stirring occasionally, for 3-4 minutes, just until the onions soften.
Stir in 1 cup of the marinara sauce, 1/2 cup water, the Italian seasoning, crushed red pepper, salt and pepper to taste, mushrooms, ham, and the quinoa.
Remove from heat and carefully pour the mixture into the prepared baking dish.
Top with the cheese and remaining 1 cup sauce.
Cover and bake for 12-15 minutes, until the sauce starts to bubble and the cheese melts.
Allow to rest five minutes, then slice into four servings.
Serving Size: Makes 8 (1 1/4 cup) servings