Quinoa and veggie casserole

3quinoacheeseIngredients
2 tsp (10 mL) extra virgin olive oil
1 leek, white and light green part only, thinly sliced
3 cloves garlic, minced
1 red, orange or yellow bell pepper, chopped
2 tsp (10 mL) Italian herb seasoning
1 cup (250 mL) quinoa, rinsed
2 cups (500 mL) broccoli florets
1 3/4 cups (425 mL) sodium reduced vegetable broth
1 cup (250 mL) corn kernels
3/4 cup (175 mL) shredded light old Cheddar cheese
1 tbsp (15 mL) chopped fresh parsley

Directions
In a large nonstick 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 cook for 5 minutes.
Spoon mixture into small casserole dish and sprinkle with cheese and parsley. Bake in preheated 400°F (200°C ) oven for about 10 minutes or until cheese is melted.

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