Baked Quinoa Casserole with Peruvian Potatoes and Cheese

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.