Wednesday, March 2, 2011

Vegetable and Quinoa Bake

I've been turning to my health cookbooks more and more lately for inspiration. This Healthy Heart Cookbook had a recipe for a rice and broccoli bake. I thought it sounded like a really good idea, so I took it and ran with it. I changed the rice to quinoa, added way, way, wayyy more veggies, and left out some of the cheese.

2 cups plain cooked quinoa
1 egg
1/2 cup sharp cheddar cheese, grated
salt and pepper, to taste

1 cup frozen spinach
1 bell pepper
1 small onion
2 cloves garlic
2 jarred, roasted red peppers
5 eggs
1/2 cup sharp cheddar cheese, grated
salt and pepper, to taste

Note: This can be made in a single 11 x 7" casserole dish, or separately in two pie plates.

In a medium bowl, beat the egg for the crust. Fold in the cheese and quinoa until evenly incorporated. Season with salt and pepper. Spray your baking dish or pie plates with non-stick spray and turn the crust mix out into them. Using the back of a spatula or your hands, carefully form the crust along the bottom of the dish(es) and up the sides.

Preheat the oven to 375°. In a large mixing bowl, add the veggies as you chop with the cheese. Feel free to add any combination of vegetables and cheese according to your individual tastes or preferences. You could even add beans, potatoes, or salsa - get creative! Reuse your medium bowl to beat the 5 eggs. Add to the large bowl and keep folding with the vegetables until everything is mixed. Season with salt and pepper.

Gently pour the egg and vegetable mixture into the crust(s), using a spatula to even out if necessary. Pop in the oven, uncovered for 20-30 minutes. Check the center for doneness with a knife. Let stand a few minutes before cutting. For breakfast or lunch, I would say this could serve 5-6. For dinner it serves closer to 3-4.

I was nervous about this one, but it really knocked our socks off! The quinoa crust was delicious. It held up really well, and the crunchy bits were really nutty and delicious.

I loved the combination of all of the vegetables. It was a really colorful meal, which always makes me feel like I'm eating healthy!

If you haven't already, could you please take a second to vote for my Lucia Buns? It's one-click to vote, no registration required. Thank you! (Voting ends March 4th)


Jenn@slim-shoppin said...

Love the quinoa crust! I can see making mini quiches in a muffin pan by adding the quinoa base, some veggies, ham and a little cheese.

Your dish looks so good!

Christina said...

Oh Jenn I LOVE your idea to do the little individual quiches in a muffin pan! They'd be so convenient to grab for a workday morning.

Kristina @ spabettie said...

I tried something like this once, and it did not turn out at all... you had much better luck! I may need to try again... ;)

I voted for you... is it only once, or can I vote each day?? 'CUZ I WILL !!

Christina said...

You are the sweetest, Kristina!! It's just once per computer vote though! :) thanks!!

Simply Life said...

what a great idea using quinoa!

Biz said...

Yep, Christina, that is right up my alley! I'll have to figure out the points, but it looks delicious!

Debbi Does Dinner Healthy said...

oh my, this looks SO good! I am totally making this! Thanks!

Laura said...

wow-impressive. I've never made a quinoa crust before but I really really like the idea. This is super yummy looking, I bet my kids will love it and it's MEATLESS. See you on monday, yes?

Michelle @ On and Off My Plate said...

What a brilliant idea...I love quinoa and am always on the hunt for diff ways to use it. What a perfect meatless meal!

CaSaundraLeigh said...

I've had my nose buried in alot of cookbooks lately too--looks like you discovered a winning recipe!