Quinoa Casserole (Base Recipe, with Variations)

This is one of those experiments where I throw together a bunch of leftovers, and liked it, so I want to remember what I did. It’s also very adaptable, and can easily be modified. I’m giving a couple of examples.

Quinoa Casserole (Base Recipe)

QUINOA CASSEROLE (BASE RECIPE)

Start by cooking the quinoa.

1/2 cup quinoa
1 cup + 2 tablespoons water
1/2 teaspoon salt

This should make approximately 1 cup of cooked quinoa. Then you mix it with the “color” and “flavor” ingredients.

1 cup chopped cooked potatoes (or double the quinoa)
1/2 cup sauce
2-1/2 cup vegetables
3/4 cup cheese
4 eggs, beaten
spices (salt, pepper, other)

Scoop into a greased baking dish. This is what it looks like going into the oven.

Quinoa Casserole (Base Recipe)

Bake at 450*F for 15 minutes, 350*F for another 20-30 minutes (depending on whether the baking dish is deep or shallow). This is what it looks like coming out of the oven.

Quinoa Casserole (Base Recipe)

Remove from oven, cover with additional grated cheese of an appropriate flavor, heat or reheat at 350*F for 10-15 minutes until the cheese is melted.

Serves 4.

So, here are some examples of how to mix it up.

QUINOA CASSEROLE (ITALIAN)

1 cup cooked quinoa
1 cup chopped cooked potatoes
1/2 cup spaghetti sauce
1/2 cup chopped sweet peppers
1 cup chopped onion
1 cup chopped tomatoes
1 tablespoon olive oil
3/4 cup grated mozzarella cheese
4 eggs, beaten
1 stalk fresh basil
salt, pepper to taste

Sauté the onion in the olive oil until limp. Add peppers and tomato. Mix all ingredients together with the quinoa.

Bake at 450*F for 15 minutes, 350*F for another 20-30 minutes (depending on whether the baking dish is deep or shallow). Remove from oven, cover with an additional half cup of grated cheese, heat or reheat at 350*F for 10-15 minutes until the cheese is melted.

QUINOA CASSEROLE (MEXICAN)

1 cup cooked quinoa
1 cup chopped cooked potatoes
1/2 cup green salsa (made with tomatillos)
1/2 cup chopped poblano peppers
1 cup chopped onion
1 cup chopped tomatoes
1 tablespoon olive oil
3/4 cup grated Mexican cheeses (melting blend)
4 eggs, beaten
1/2 cup loosely packed fresh cilantro leaves
salt, pepper to taste
optional 1/2 to 1 teaspoon hot sauce

Follow assembly methods above.

QUINOA CASSEROLE (CAJUN)

1 cup cooked quinoa
1 cup chopped andouille sausage
1/2 cup tomato sauce
1/2 cup chopped celery
1 cup chopped onion
1 cup chopped tomatoes
1 tablespoon olive oil
3/4 cup cheddar cheese
4 eggs, beaten
1 teaspoon Tabasco sauce
salt, pepper to taste

Follow assembly methods above.

FURTHER THOUGHTS

I could definitely see doing this in a French version with apples, onions, and swiss cheese. Or a version with broccoli. And so forth. This is a recipe made for experimenting. What do you want to try?

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About pfanderson

Single mom, emerging technologies librarian, e-health, EBHC, informatics, search engines, social media, MODERATE, ♫, quilts/yarn/origami, food, iaido. SL: Perplexity Peccable
This entry was posted in Gluten Free, Quinoa, Savory and tagged , , . Bookmark the permalink.

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