Weekday dish

While I do a lot of experimenting in the kitchen, I do not share even half of the recipes I attempt on my blog. This is because I only want to post items I absolutely love and feel everyone should try. This recipe had me torn – I thought it was good, but not great. That said, I know this dish has many ingredients most of my pals cook with a lot, so I wanted to share it. You may make one adaptation to this recipe and love it. Or you may love as is!  I found this casserole a little dry, and the recipe called for far too many breadcrumbs. I am going to post my own adjusted recipe below, along with the link to the original. Happy cooking! XO

Ingredients

1 1/2 cups dry quinoa
3 cups chicken broth
1 red bell pepper, chopped
3 green onions, chopped
1 tsp minced garlic
1 cup kale, chopped
1 tbsp olive oil
1 cup milk
2 cups grated cheddar cheese
1/2 cup breadcrumbs
1/2 cups grated mozzerella cheese
1/2 tsp dry mustard
1/2 tsp black pepper

Preheat oven to 375. In a large saucepot over medium high heat, add the oil. Once hot, add the chopped bell pepper, green onions and kale and saute for about four minutes, just until bell pepper has started to soften. Add the garlic and continue to saute for another 30 seconds. Add quinoa to the pot, followed by the chicken broth, dry mustard and pepper. Bring to a boil then reduce heat and simmer for 15-20 minutes until all liquid has been absorbed. Stir well.

Add the grated cheddar cheese and milk. Stir to combine then pour into a greased 9 x 13″ casserole dish. In a small bowl, combine the bread crumbs and the mozzerella cheese. Sprinkle on top of casserole and bake for about 30 minutes until golden. Let cool for 10 minutes before serving.

Source: Adapted from eat, live, run

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2 Responses to Weekday dish

  1. wow this looks SO good!! I love quinoa ! :) this is a like a gluten free mac and cheese ! love it

    xx
    shortpresents.com

  2. Kristin says:

    Mmmmmmm cheesy quinoa.

    Seriously, anything that is starchy & cheesy wins my heart forever.

    I would try this with vegetable stock & almond milk!

    x, K

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