Peruvian Baked Quinoa And Cheese Recipe

Name: Peruvian Baked Quinoa And Cheese
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: Olive Oil; Leek; Red Bell Pepper; Green Bell Pepper; 1 cup quinoa; Garlic Cloves; 2 large eggs; 1/2 cup milk; Cheddar Cheese; Instant Chicken Bouillon Granules; 1 tablespoon sesame seeds

Discover a delightful twist on quinoa with this Peruvian-inspired baked casserole! This hearty and healthy dish is surprisingly quick to make (ready in under an hour!), featuring fluffy quinoa baked to perfection with a creamy cheese topping. A complete protein packed with antioxidants, quinoa is a nutritional powerhouse. Even quinoa skeptics will be won over by this cheesy, flavorful casserole. Perfect for a weeknight meal or a special occasion.

Prep Time 20 mins

Cook Time 60 mins

Calories 270.3 kcal

Protein 26g

Rating 4.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Peruvian Baked Quinoa And Cheese

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How to Make Peruvian Baked Quinoa And Cheese

Preheat oven to 350°F (175°C). Grease a 13x9 inch baking dish with cooking spray.
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1/2 cup chopped leek and 1/2 cup chopped bell pepper. Cover and cook for 5 minutes, or until tender.
Stir in 1 cup quinoa, 2 cloves minced garlic, and 1 tablespoon sesame seeds. Cook uncovered for 3-4 minutes, or until quinoa grains are opaque.
Add 3 cups water and 1 teaspoon chicken granules (or vegetable granules for vegetarian option). Season with salt to taste.
Cover, reduce heat to medium-low, and simmer for 3-4 minutes, or until most of the liquid is absorbed. Remove from heat and let stand for 5 minutes.
In a large bowl, whisk together 2 large eggs and 1/2 cup milk.
Gently fold in the cooked quinoa mixture and 1.5 cups shredded cheese of your choice.
Transfer the quinoa mixture to the prepared baking dish. Spread evenly and top with the remaining 0.5 cups of shredded cheese.
Bake for 30-35 minutes, or until golden brown and bubbly around the edges.
Remove from oven. Sprinkle with an additional 1/4 cup of shredded cheese.
Cover with aluminum foil and let stand on the stovetop for a few minutes to melt the additional cheese. (Optional: Add a pinch of paprika for color)
Serve and enjoy! A smaller serving can be made using half the ingredients in a 7x9 inch pan.