How to make cheesy tomato quinoa casserole

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Measure out 2 cups of quinoa

Rinse the quinoa under running water to get rid of any grit

Cook the quinoa in a rice cooker (it's the easiest way to get it nice and fluffy and not soggy)

Meanwhile, chop the onion finely

Dice the carrots

Dice the celery

Soak the sun-dried tomatoes in some water to rehydrate them

I used roasted capsicums from a jar

Chop the capsicum and sun-dried tomatoes

Sauté the onions, celery and carrot in some olive oil until the onion is tender

Add the garlic and fry for a couple of minutes

Add the chopped capsicum and sun-dried tomatoes

Add the tinned tomatoes, thyme, and pepper. Simmer for 30 minutes

To a large bowl add 1 cup of grated Parmesan cheese

Add 1 cup of ricotta to the Parmesan cheese

Add the beaten egg and chopped parsley

Add the cooked quinoa to the cheese mix

Mix together well

Pour the tomato mix into a large casserole dish

Spread the cheesy quinoa mix over the tomato

Sprinkle generously with grated cheese and Parmesan. Bake in a 200 degree Celsius oven for about 25 minutes


Watch the video: One Pan Mexican Quinoa. Healthy Meal Prep - Whats For Din? - Courtney Budzyn - Recipe 61

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