Best Peruvian Baked Quinoa And Cheese Recipes

BAKED QUINOA CASSEROLE WITH PERUVIAN POTATOES AND CHEESE

Baked Quinoa Casserole with Peruvian Potatoes and Cheese image

Provided by Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
2 leeks, white part only, cleaned and sliced
2 cloves garlic, peeled and diced
1 green bell pepper, diced
1 red bell pepper, diced
4 eggs
3/4 cup low-fat milk
1 cup quinoa, cooked
1 1/2 cups grated smoked cheddar cheese
1 pound Peruvian potatoes, unpeeled, diced and steamed
Salt and pepper to taste
1 teaspoon thyme leaves

Steps:

Preheat oven to 350 degrees F. Oil a 2-quart gratin dish.
In a saute pan over medium heat, heat olive oil and add leeks. Saute, stirring, until they become tender, about 5 minutes. Add the garlic and continue to cook, stirring, for another minute. Add the peppers and cook, covered, for 5 to 10 more minutes, until peppers are tender, yet crisp. Remove pepper mixture for the heat.
In a bowl, beat eggs and milk. Stir in the quinoa and add cheese, potatoes, pepper mixture, salt, pepper and thyme. Pour into the prepared baking dish and bake for about 35 to 45 minutes, until the top is golden brown. Let mixture rest about 5 minutes before serving

PERUVIAN BAKED QUINOA AND CHEESE

Peruvian Baked Quinoa and Cheese image

This is an interesting way of using Quinoa, a wonder grain that is thousands of years old. My wife resisted strongly when I introduced this grain into our household but now loves it. One of the nice things about it is that it cooks in 15 minutes from scratch so it is a time easy menu item. Make sure you rinse it well in water as it may be bitter. I have never experienced bitterness but that is what all the packages and websites say. I have made some changes to the recipe which I have noted in the recipe. Please make according to your own taste and diet restrictions. Jim in So. Calif.

Provided by Chef 565650 Jim

Categories One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
1 medium leek, white and pale green parts halved and sliced (1 cup, Jim used green onions)
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 1/2 cups quinoa, rinsed and drained
2 garlic cloves, minced (2 tsp.)
2 large eggs
1 cup milk (Jim suggests that you increase this to 2 cups of milk or it may be too dry)
1 1/2 cups grated cheddar cheese, . jim used 50 50 sharp cheddar & pecorino romano plus more for the top see instructions (4 ounces)
1 teaspoon instant chicken bouillon granules (Jim's substitution or use salt to taste)
1 tablespoon sesame seeds (Jim's addition)

Steps:

1. Heat oil in a medium saucepan over medium heat. Add leak and bell pepper; cover, and cook 5 minutes, or until tender. Stir in quinoa, garlic, and sesame seeds, and cook, uncovered, 3 to 4 minutes, or until quinoa grains turn opaque.
2. Add 3 cups water, and season with the chicken granules. Taste for salt and add more granules or salt as desired. Cover, reduce heat to medium low, and simmer 3 or 4 minutes more, or until most liquid has been absorbed. Remove from heat, and let stand for 5 minutes.
3. Preheat oven to 350°F Coat 13 X 9 inch baking dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and 80% of the cheese. Transfer to a prepared baking dish, level contents, and add remaining 20% of the cheese to the top, and bake 30 to 35 minutes, or until browned around the edges and top.
4. Jim's Additional Step: Once removed from the oven, sprinkle top with additional shredded cheese. Lay a piece of aluminum foil over the top and set on stove top for a few additional minutes. The goal is to allow the additional cheese to melt as a second layer of melted cheese on the top of the hot casserole. Don't worry, the casserole will retain all the heat required to melt the addition cheese - don't go wild here - just a nice additional thin melted topping. A little bright red paprika on this layer would also add some additional color. Enjoy!
Suggest for a smaller serving that you just make ½ of everything and place in a small 7" X 9" pan. This is the perfect size for a smaller meal and will cut into very nice 4 piece serving pieces.
We both loved this dish and will make it again.
Recipe comes from Ralph's (Grocery Store) Optimum Wellness Magazine March/April 2009, page 10. Recipe has been modified as noted above.
Quinoa has been grown for more than 5000 years...in the Andes Mountains of Peru, Chile, Ecuador, and Bolivia, where it is a primary food source. "Quinoa is unique because it contains eight essential amino acids and is a complete protein in itself." A 2007 study at Osaka City University in Japan showed that quinoa is high in antioxidants, making it an exceptionally heart healthy snack. Try substituting quinoa in recipes that call for rice, couscous, or pasta.