Baked Quinoa Casserole with Peruvian Potatoes and Cheese

Ingredients

 * 2 tbsp olive oil
 * 2 leeks, white part only, cleaned
 * 2 cloves garlic, peeled and diced
 * 1 green bell pepper, diced
 * 1 red [[bell pepper, diced
 * 4 eggs
 * ¾ cup low-fat milk
 * 1 cup quinoa, cooked
 * 1½ cup grated smoked cheddar cheese
 * 1 lb Peruvian potatoes, unpeeled, diced
 * salt and pepper to taste
 * 1 tsp thyme leaves

Directions

 * 1) Preheat oven to 350°F.
 * 2) Oil a 2-quart gratin dish.
 * 3) In a sauté pan over medium heat, heat olive oil and add leeks.
 * 4) Saute, stirring, until they become tender, about 5 minutes.
 * 5) Add the garlic and continue to cook, stirring, for another minute.
 * 6) Add the peppers and cook, covered, for 5 to 10 more minutes, until peppers are tender, yet crisp.
 * 7) Remove pepper mixture for the heat.
 * 8) In a bowl, beat eggs and milk.
 * 9) Stir in the quinoa and add cheese, potatoes, pepper mixture, salt, pepper and thyme.
 * 10) Pour into the prepared baking dish and bake for about 35 to 45 minutes, until the top is golden brown.
 * 11) Let mixture rest about 5 minutes before serving.