Baked Peruvian Quinoa and Cheese

Baked Peruvian Quinoa and Cheese, Ness413 via vegetariantimes.com

· 2 tsp. olive oil

· 1 medium leek, white and pale green parts halved and sliced (1 cup)

· 1/2 cup diced red bell pepper

· 1/2 cup diced green bell pepper

· 1 1/2 cups quinoa, rinsed and drained

· 2 cloves garlic, minced (2 tsp.)

· 2 large eggs

· 1 cup nonfat milk

· 1 1/2 cups grated Cheddar cheese (4 oz.), plus more for sprinkling, optional

1. Heat oil in medium saucepan over medium heat. Add leek and bell peppers; cover, and cook 5 minutes, or until tender. Stir in quinoa and garlic, and cook, uncovered, 3 to 4 minutes, or until quinoa grains turn opaque.

2. Add 3 cups water, and season with salt. Cover, reduce heat to medium-low, and simmer 3 to 4 minutes more, or until most liquid has been absorbed. Remove from heat, and let stand 5 minutes.

3. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese. Transfer to prepared baking dish, and bake 30 to 35 minutes, or until browned around the edges and on top.

Mandy - yeah, the cooking time was way off in the recipe, should have mentioned that. I probably simmered the quinoa for 15 min or so before baking. My stomach is a little settled now and when DH had the leftovers last night, it didn't smell so bad. I think if I make it again, I'd somehow want it to be creamier ala mac n cheese. Maybe omit the eggs and make a bechamel sauce from the milk with a little flour and the cheese. Then combine and bake. We'll see. Glad you liked it. I was thinking it needed a little more flavor, maybe some chili powder or something. DH topped his with some sour cream and loved it.