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Preheat oven to 350*Bring stock to a boil in a pot.Rinse quinoa under running water for a minute, until no longer murky. Add quinoa to vegetable stock, stirr and turn to simmer. Cook for 15-18 minutes, until stock is absorbed, stirring every few minutes.Heat a saute' pan over medium heat, add 1 tbsp. olive oil.Add mushrooms, peppers, onion and garlic, stir and saute' for 10 minutes, until liquid is cooked out and vegetables begin to caramelize. Remove from heat.When quinoa is cooked, add tomato sauce, cottage cheese, half of the mozzarella and parmesan, basil, oregano, fennel, crushed red pepper flakes, and season with salt and pepper to taste.Stir well, add vegetables from pan and sun-dried tomatoes, stir well.Pour into a casserole dish, sprinkle with remaining cheese.Place in the oven and bake for 30-45 minutes, until cheesei s golden and casserole is bubbly.Serve immediately, refrigerate leftovers for a few days, if it lasts that long! |
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Supreme Pizza Quinoa Casserole