Quinoa and vegetable casserole

Name: Quinoa and vegetable casserole
Yield: 6 servings
Cuisine: Canada
Ingredients: extra virgin olive oil 10 mL (2 tsp); leek, white and light green part only, thinly sliced 1; garlic, minced 3 cloves; red, orange or yellow bell pepper, diced 1; Italian herb seasoning 10 mL (2 tsp); quinoa, rinsed 250 mL (1 cup); broccoli florets 500 mL (2 cups); sodium-reduced vegetable broth 440 mL (1 ¾ cups); frozen corn kernels 250 mL (1 cup); chopped fresh parsley 15 mL (1 tbsp); shredded lower fat old Cheddar cheese 190 mL (¾ cup)

This colourful, comforting casserole is topped off with melted cheese. Its crispy edges make it simply irresistible.

Original source ↗

Ingredients

ServingsServes 6Original: Serves 6

extra virgin olive oil10 mL (2 tsp)
leek, white and light green part only, thinly sliced1
garlic, minced3 cloves
red, orange or yellow bell pepper, diced1
Italian herb seasoning10 mL (2 tsp)
quinoa, rinsed250 mL (1 cup)
broccoli florets500 mL (2 cups)
sodium-reduced vegetable broth440 mL (1 ¾ cups)
frozen corn kernels250 mL (1 cup)
chopped fresh parsley15 mL (1 tbsp)
shredded lower fat old Cheddar cheese190 mL (¾ cup)

Method 4 steps

In a large non-stick skillet, heat oil over medium heat and cook leek, garlic, red pepper and Italian herb seasoning for 5 minutes or until starting to soften.
Stir in quinoa, broccoli and vegetable broth. Bring to a boil; reduce heat to low and cover and cook for about 15 minutes or until quinoa is tender. Stir in corn and parsley, and cook for 5 minutes.
Spoon mixture into small casserole dish and sprinkle with cheese.
Bake in preheated 200 °C (400 °F) oven for about 10 minutes or until cheese is melted.