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Peruvian Baked Quinoa and Cheese
by Catherine Hebert
serves: 4
  Think of this recipe as a protein-packed, gluten-free alternative to mac ’n’ cheese.
Ingredients:
  1 tsp   olive oil
  1/2 cup   leek (1/2), white and pale green parts halved and sliced
  1/4 cup   diced red pepper
  0.75 cup   quinoa, rinsed and drained
  1 clove   garlic, minced
  1 large   egg
  1/2 cup   nonfat milk
  0.75 cups   grated cheddar cheese, plus more for sprinkling, optional
Directions:
  1. Heat oil in medium saucepan over medium heat. Add leek and bell peppers; cover, and cook 5 minutes, or until tender. Stir in quinoa and garlic, and cook, uncovered, 3 to 4 minutes, or until quinoa grains turn opaque.

2. Add 3 cups water, and season with salt. Cover, reduce heat to medium-low, and simmer 3 to 4 minutes more, or until most liquid has been absorbed. Remove from heat, and let stand 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 cheese. Transfer to prepared baking dish, and bake 30 to 35 minutes, or until browned around the edges and on top.