Baked Quinoa Casserole With Peruvian Potatoes And Cheese Recipe

• 2 Tbsp. extra virgin olive oil
• 2 x leeks, white part only, cle
• 2 x cloves garlic, peeled and diced
• 1 x green bell pepper, diced
• 1 x red bell pepper, diced
• 4 x Large eggs
• 3/4 c. low-fat lowfat milk
• 1 c. quinoa, cooked
• 1 1/2 c. grated smoked cheddar cheese
• 1 lb Peruvian potatoes, unpeeled, diced and Salt and pepper to taste
• 1 tsp thyme leaves

1. Preheat oven to 350 degrees F.Oil a 2-qt gratin dish.
2. In a sautepan over medium heat, heat extra virgin olive oil and add in leeks.
3. Saute/fry, stirring, till they become tender, about 5 min.
4. Add in the garlic and continue to cook, stirring, for another minute.
5. Add in the peppers and cook, covered, for 5 - 10 more min, till peppers are tender, yet crisp.
6. Remove pepper mix for the heat.
7. In a bowl, beat Large eggs and lowfat milk.
8. Stir in the quinoa and add in cheese, potatoes, pepper mix, salt, pepper and thyme.
9. Pour into the prepared baking dish and bake for about 35 to 45 min, till the top is golden.
10. Let mix rest about 5 min before serving.
11. Yield: 4 to 6 servings

extra virgin olive oil, leeks, garlic, green bell pepper, red bell pepper, eggs, lowfat lowfat milk, quinoa, cheddar cheese, potatoes, thyme

Taken from cookeatshare.com/recipes/baked-quinoa-casserole-with-peruvian-potatoes-and-cheese-75455 (may not work)