Clean up old family favorites and bring some new, nutrient-dense, cancer fighting foods to your Holiday table
Quinoa and Veggie Casserole Gluten Free, Vegetarian
3 cups cooked quinoa (prepare with veggie or chicken broth instead of water for extra flavor)
2 tbsp olive oil
1 cup sweet onion, diced
2 cups broccoli florets, sliced
2 cups cauliflower florets, sliced
2 cups cremini mushrooms, thin sliced
1 organic red bell pepper, diced
2 organic eggs
1 cup organic cheddar cheese, shredded
1 cup organic ricotta cheese
1/2 cup organic plain Greek style yogurt
1/4 tsp sea salt
1/4 tsp cracked black pepper
- Preheat oven to 350 degrees.
- Beat the eggs in a medium bowl. Stir in the cheddar cheese, ricotta cheese, yogurt, sea salt and black pepper. Set aside.
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté until the onion begins to soften. Add the broccoli and cauliflower florets along with 2 tbsp water. Continue cooking for 3–4 minutes before adding the red bell pepper and mushrooms. Cook until the mushrooms begin to soften.
- Add the quinoa to the vegetable mixture. Stir to incorporate before removing pot from heat. Stir the egg mixture into the quinoa and vegetables. Spoon the mixture into a casserole dish lightly greased with olive oil. Bake for 35 minutes. Remove from oven. Allow to cool in dish before serving.
This delicious recipe was created by Culinary Artist, Brian Thiel, an integral part of The Healthy Edge Lifestyle Program. Get more of Brian’s recipes at www.GetTheHealthyEdge.com