BAKED QUINOA CASSEROLE WITH PERUVIAN POTATOES AND CHEESE

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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...
Tiempo de preparación 1 h 15 min
Tiempo total 1 h 15 min
Plato Quinoa
Cocina Perú
Raciones 4 comensales

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

Elaboración paso a paso
 

  • Preparation
  • 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 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.