QUINOA AND ROASTED RED PEPPER CASSEROLE RECIPE - (4.1/5)

Quinoa and Roasted Red Pepper Casserole Recipe - (4.1/5) image

Provided by á-29897

Number Of Ingredients 14

Olive oil spray
1 red onion, sliced thin
2 roasted red peppers, diced
16 ounces frozen spinach, thawed and drained well
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
12 ounces cottage cheese OR blended silken tofu
8 ounces plain Greek yogurt
3 cups cooked quinoa
3/4 cup grated parmesan cheese or Vegan Parmesan
1 cup shredded cheddar or Daiya, divided
4 eggs, lightly beaten OR 3/4 cup blended silken tofu
3 tablespoons flour

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.