Quinoa and Cheese
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 teaspoon olive oil | |
| 8 green onions | Wash, trim and slice thin (tops included) |
| 1 cup fresh tomato | Wash, trim and dice |
| 1 cup red or green pepper | Wash, trim and dice |
| 2 cups quinoa, uncooked | Rinsed and drained |
| ½ teaspoon salt | |
| 4 Cups of water or low sodium vegetable stock | |
| 4 eggs | May use egg substitute |
| 1 cup non-fat milk | For vegan: use soy milk |
| 16 oz. low-fat cheddar cheese, shredded | For vegan: use vegan cheese |
| 16 oz. low-fat ricotta cheese | For vegan: use vegan ricotta cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in medium saucepan over medium heat. | |
| 2 | Add green onions, pepper and tomatoes, cover and cook for 5 minutes or until tender. | |
| 3 | Stir in quinoa and garlic and cook uncovered for about 3-4 minutes or until grains start to turn opaque (will not be fully cooked at this point). | |
| 4 | Add 4 cups of water or stock and season with salt. Cover and reduce heat to medium-low and simmer for 15-20 minutes or until most liquid has been absorbed. | |
| 5 | Remove from heat and let stand for 5 minutes. | |
| 6 | Preheat oven to 350 degrees Fahrenheit. | |
| 7 | Coat a baking dish with cooking spray. | |
| 8 | Whish together eggs, ricotta and milk in a large bowl. | |
| 9 | Fold in quinoa mixture and all but 1-cup cheddar cheese. | |
| 10 | Transfer to prepared baking dish and top with remaining cheese. | |
| 11 | Bake for 35-45 minutes or until browned at the edges. | Cook until internal temperature reaches 165°F. (minimum) |
