Tuesday, March 22, 2011

Organic Quinoa casserole with basil, bell peppers, asparagus, onions and garlic

1 cup Organic white Quinoa
2 cups of water
1 vegetable broth concentrate packet (I used the one intended for 8oz of water even though I'm using 16 oz. so the flavor isn't so overbearing)

Rinse the Quinoa, add the water and heat until it begins to boil, and the vegetable broth, stir and reduce to a simmer for 10 to 15 minutes, or until the white ring forms around the grain.

3 Tblspns. olive oil
6 fresh asparagus spears chopped
1 chopped shallot
1 Tblspn of already chopped puree garlic (3 tblspns if freshly chopped)
Handfull of chopped green, red, and yellow bell peppers
( I used frozen so the thaw cook time is different, if using fresh peppers add in earlier so they cook with the asparagus)
b/w 15 and 20 fresh basil leaves
3 Tblspns. Aioli Zesty Garlic

casserole topping: ALOT of Cheese

In a separate pan heat olive oil, add fresh asparagus cook for about 3 or 4 minutes, add Shallots, after a minute or two add garlic. then add peppers, stirring contents of pan occasionally for a total of ten minutes or until the vegetables are soft.

Drain Quinoa and combine with the ingredients from the pan. add in basil and stir. Add in desired amount of Aioli sauce and pepper for flavor.

THEN add mixture into an oven safe bowl/pan and coat with as much cheese as you want... I used provolone because thats what I have in the house right now, but you can sub ricotta to make it more like a lasagna.

Preheat of to 350 and bake until desired, some recipes say 30 to 40 minutes for a casserole, I do less because I don't like things to dry, I usually leave it in for about 25 minutes.

                                            The pictures doesn't do it justice by any means!

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