Baked Quinoa with Baby potatoes

Main Dishes

Quinoa never tasted so good. Pairs well with a fresh, crunchy salad.

  • Total Preparation Time:

Rating: 3 Stars
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Ingredients

1 lb 475 g baby red or white potatoes, diced into 1-ince cubes
2 2 Leeks, trimmed and hakved lengthwise
2 tbsp 30 mL Olive Oil
2 2 Garlic Cloves, finely chopped
1 1 Green Bell Peppers, seeded and diced
4 4 Eggs
1 cup 250 mL Cooked Quinoa, cooked according to package requirements
1/2 cup 125 mL BLACK RIVER - Premium Blend Shredded Cheese
1/2 tsp 2.5 mL Salt
1/2 tsp 2.5 mL Pepper
1 tsp 5 mL Thyme
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Instructions

  1. Preheat oven to 350˚F. Coat shallow 2-quart casserole with cooking spray.
  2. Put the potatoes in a pot with just enough water to cover and cook until they are tender, about 15 minutes. Set aside. Wash the leeks and cut into 1-inch pieces.
  3. Place a large skillet over medium heat and add the olive oil. Add the leeks and garlic and sauté for 5 minutes, or until tender. Add the bell peppers and cook, covered, for 5 to 10 minutes, until peppers are tender.
  4. Remove from heat and set aside.
  5. In a large bowl, beat the eggs and the milk together. Stir in the quinoa, the shredded Salerno Cheddar Cheese, potatoes, bell pepper mixture, salt, pepper, and thyme. Transfer to the casserole.
  6. Bake uncovered, for 35 to 45 minutes, until the top is golden brown.
  7. Let rest for 5 minutes before serving.

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Ingredients

1 lb 475 g baby red or white potatoes, diced into 1-ince cubes
2 2 Leeks, trimmed and hakved lengthwise
2 tbsp 30 mL Olive Oil
2 2 Garlic Cloves, finely chopped
1 1 Green Bell Peppers, seeded and diced
4 4 Eggs
1 cup 250 mL Cooked Quinoa, cooked according to package requirements
1/2 cup 125 mL BLACK RIVER - Premium Blend Shredded Cheese
1/2 tsp 2.5 mL Salt
1/2 tsp 2.5 mL Pepper
1 tsp 5 mL Thyme
Add to Shopping List View Shopping List

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