Baked Quinoa and Cheese Casserole- Dean - WI

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Baked Quinoa and Cheese Casserole
Makes 8 servings.

2 tsp of olive oil
½ cup of red pepper
½ cup of green pepper
1 cup of eggplant diced
1 cup of sliced zucchini
1 small diced tomato
1 ½ cups of quinoa (rinsed and drained—or buy the pre-rinsed)
2 cloves of garlic (minced)
2 large eggs
1 cup of skim milk
1 ½ cups of shredded cheddar cheese plus more for sprinkling (you can use reduced fat or 2% cheese)

1. Heat oil in a medium saucepan over medium heat. Add veggies, cover and cook for 5 minutes or until tender. Stir in quinoa and garlic, cook uncovered for 3-4 minutes (quinoa should turn opaque)
2. Add 3 cups of water or low-sodium vegetable broth. Cover, reduce heat to medium-low and simmer 3-4 minutes more or until most liquid has been absorbed. Remove from heat and let stand for 5 minutes
3. Preheat oven to 350*. Coat a 9x13 baking dish with cooking spray. Whisk together eggs and milk in a large bowl. Fold in quinoa mixture and cheese. Transfer to the dish and bake 30-35 minutes. Remove and sprinkle extra cheese (if desired) and allow to bake another 5 minutes.

Nutrition information (per serving):
Calories: 241
Total Fat: 10 g
Saturated Fat: 4.5 g
Carbohydrates: 27 g
Fiber: 2 g
Cholesterol: 72 mg
Sodium: 295 mg
Protein: 12 g

Adapted from Vegetarian Times

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