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)