Baked Quinoa with Potatoes September 10, 2007

 

Baked Quinoa with Potatoes

Serves 4-6   gluten free

Ingredients:

8 oz. cooked quinoa (1/2 cup uncooked quinoa cooked in 1 cup water)

1 pound potatoes, peeled and diced

2 Tbsp. olive oil

2 leeks, white part only, cut into rings

2 cloves garlic, finely chopped

1 green sweet pepper, diced

1 red sweet pepper, diced

4 eggs

6 oz. low-fat milk

5 ounces cheddar cheese, grated

Salt and pepper to taste

2 teaspoons fresh Thyme leaves or 1 tsp. dried Thyme

Instructions:

1. Cook quinoa according to the directions on box.  (Takes approx. 15-20 minutes to cook).  Place diced potatoes in steamer and steam for approx. 10 minutes to partially cook.
2. Preheat oven to 350^o F. and oil a large gratin dish.
3. Heat the olive oil in a large frying pan; add the leeks and sauté for about 5 minutes, stirring, until tender.
4. Add the garlic and continue to cook for one minute.  Add the peppers, mix well, cover and cook for a further 5 minutes, stirring from time to time, until peppers are just tender. 
5. Meanwhile, place the eggs and milk in a large mixing bowl and beat well.  Add the cooked quinoa, cheese, potatoes, cooked pepper mixture, salt, pepper and thyme and mix well.
6. Pour the mixture into the prepared gratin dish and bake for 40 to 45 minutes, until the top is golden brown.  Serve hot.