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BAKED QUINOA CASSEROLE WITH PERUVIAN POTATOES AND CHEESE

Escrito por Equipo EditorialRevisado por Walter C

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BAKED QUINOA CASSEROLE WITH PERUVIAN POTATOES AND CHEESE

BAKED QUINOA CASSEROLE WITH PERUVIAN POTATOES AND CHEESE. Alimento Base: Quinoa, Preheat oven to 350 degrees F. Oil a 2-quart gratin dish. In a saucepan over medium heat, heat olive oil and add leeks. Saute, stirring, until they become tender, about...
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Tiempo de preparación 1 hora 15 minutos
Tiempo Total 1 hora 15 minutos
Raciones: 4 comensales
Plato: Quinoa
Cocina: Perú
Ingredients Method

Ingredientes
  

  • 2 tbl olive oil
  • 2 leeks white part only
  • 2 cloves garlic peeled and diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 4 eggs
  • 3/4 cup low-fat milk
  • 1 cup quinoa cooked
  • 1 1/2 cup grated smoked cheddar cheese
  • 1 lb Peruvian potatoes unpeeled, and diced
  • Salt and pepper to taste
  • 1 tsp thyme leaves

Method
 

  1. Preparation
  2. Preheat oven to 350 degrees F.
  3. Oil a 2-quart gratin dish.
  4. In a saucepan over medium heat, heat olive oil and add leeks.
  5. Saute, stirring, until they become tender, about 5 minutes.
  6. Add the garlic and continue to cook, stirring, for another minute.
  7. Add the peppers and cook, covered, for 5 to 10 more minutes, until peppers are tender, yet crisp.
  8. Remove pepper mixture for the heat.
  9. In a bowl, beat eggs and milk.
  10. Stir in the quinoa and add cheese, potatoes, pepper mixture, salt, pepper and thyme.
  11. Pour into the prepared baking dish and bake for about 35 to 45 minutes, until the top is golden brown.
  12. Let mixture rest about 5 minutes before serving.