Baked Quinoa Casserole with Peruvian Potatoes and Cheese
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 tbl 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 eggs
- 3/4 cup low-fat milk
- 1 cup quinoa, cooked
- 1 1/2 cup grated smoked cheddar cheese
- 1 lb Peruvian potatoes, unpeeled, diced and
- Salt and pepper to taste
- 1 tsp thyme leaves
- =
Directions
Preheat oven to 350 degrees F.
Oil a 2-quart gratin dish.
In a sautepan over medium heat, heat olive oil and add leeks.
Saute, stirring, until they become tender, about 5 minutes.
Add the garlic and continue to cook, stirring, for another minute.
Add the peppers and cook, covered, for 5 to 10 more minutes, until peppers are tender, yet crisp.
Remove pepper mixture for the heat.
In a bowl, beat eggs and milk.
Stir in the quinoa and add cheese, potatoes, pepper mixture, salt, pepper and thyme. *Pour into the prepared baking dish and bake for about 35 to 45 minutes, until the top is golden brown.
Let mixture rest about 5 minutes before serving.