Quinoa And Roasted Red Pepper Casserole Recipe 415

Steps:

• 1.Preheat oven to 350. 2.Spray a large skilled with olive oil and heat to medium. Add onion and cook for 10 to 12 minutes. Add roasted pepper, spinach, cayenne, salt and pepper and cook until spinach is heated through. 3.Transfer mixture to a large bowl and stir in cottage cheese, yogurt, quinoa, parmesan and ¾ cup cheddar. In a small bowl whisk together eggs (or tofu) and flour and add to vegetable mixture. 4.Transfer mixture into a lightly greased 2 ½ quart casserole dish. Top with remaining ¼ cup cheddar and bake for 45 minutes.

Steps:

• Heat oil over medium-high heat in a skillet with a lid. Once oil is hot, add the corn and yellow pepper. Season with salt and fresh-ground pepper, then cook, stirring occasionally, until veggies soften and corn begins to brown (10 minutes or so).
• Add the quinoa and stir. Continue cooking for a couple minutes. When quinoa starts popping and getting toasted, add the stock or water and bring to a boil. Stir one more time, then cover and reduce heat to low. Cook covered and undisturbed for 15 minutes.
• Uncover and check quinoa for doneness. If the grains are still hard, make sure there's still enough liquid to keep the bottom of the pan moist, cover and cook for another 5 minutes.
• When the quinoa is ready, remove from the heat and taste for seasonings. Add more salt and pepper if needed, then add the chopped herbs for garnish. This can be served warm, or it can be allowed to cool to room temperature before serving.

Steps:

• Heat the oil in a 2-quart saucepan over medium-high heat. Add the shallot and garlic and cook for 2 minutes, stirring occasionally. Add the peppers and quinoa and cook for 2 minutes, stirring occasionally.
• Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the quinoa is tender and the liquid is absorbed. Stir in the parsley. Season, if desired.

Steps:

• Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
• Heat olive oil in large saucepan over medium heat. Cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes. Stir in curry powder, cumin, cilantro, and ginger and cook until fragrant, about 30 seconds.
• Stir in vegetable broth, garbanzo beans, and quinoa. Bring to a boil, then reduce heat to medium-low heat, cover, and simmer until quinoa is tender, about 20 minutes.
• Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.