Quinoa is such a versatile grain. I use it as a filler in a lot of recipes. In this recipe, I've used the Red Quinoa as it holds up a little better than the white. You could use broccoli, seafood, leftover turkey. Endless options.
Notes from the Test Kitchen:
Love quinoa? Never had it, but are curious? Don't think you like it? Doesn't matter! This recipe is so danged good that we can't imagine anyone not wanting to dig in for seconds.
pre-cooked quinoa, cooled (1 c quinoa to 1 1/2 c liquid)
small onion, diced
rough, chopped mushrooms
cheese, (I used Swiss but use whatever you have)
finely chopped kale or spinach (raw)
herbs de provence (Oregon flavor rack)
Oregon garlic lover's garlic (Oregon flavor rack)
eggs (or use the equivalent of egg beaters or a mix of the two)
1Put the cooled quinoa in a mixing bowl (I usually make it the night before). Add eggs, cheese, sour cream, spices, garlic, Dijon mustard, and pepper. If you've salted the water your Quinoa was cooked in I would hold off on adding salt to the mix.
2Heat olive oil in large fry pan, saute' onions till they start to caramelize. Add mushrooms and saute for a few minutes. Add ham and kale (or spinach). Cook till kale starts to wilt, 3 - 4 minutes. Let the mix cool slightly before adding to Quinoa egg mix.
3Pour into a well greased (I used the Pam Baking spray) 8 x 8 baking dish. Bake for 30 minutes at 350 degrees (note: cooking times may vary). Run a knife into the center to check for doneness. Top with shredded Parmesan and parsley sprinkles. Allow to rest for 5 minutes before cutting to serve. If serving for breakfast add some cut fruit to the dish.