This dish is inspired from rice and beans casseroles. It is hardy, filling, easy to prepare, and lasts for a couple of days as a quick meal that requires just reheating. The Italian spices and sauce give this dish a robust flavor. Plus, anything with a crispy breaded topping is good all by itself.
Ingredients (6 servings):
- 2 cups uncooked quinoa
- 1 onion, sliced
- 2 cups green beans, cut into long stips
- 2 cups corn
- 2 pods of garlic, chopped
- 1 teaspoon Italian seasoning
- 2.5 cups Marinara sauce / pasta sauce of your choice
- 1.5 cups grated cheese of your choice (I used white cheddar)
- 2 tablespoons basil paste/pesto/ or just basil leaves
- 1.5 teaspoons salt or as needed (depending on how much salt the sauce has)
- 1 teaspoon pepper
- 1 cup bread crumbs
- 2 tablespoons olive oil + a few teaspoons to grease the baking dish and top the casserole
Preparation:
- Cook quinoa with 2 cups of water and a little drizzle of olive oil.
- As the quinoa is cooking, heat oil in a pan. When hot, add onion and Italian seasoning and saute on medium heat until slightly browned. Add garlic and fry for a minute.
- Add beans and some of the salt and cook for 5 minutes. Add corn and continue to cook until beans are almost done.
- Add the vegetable mixture to the cooked quinoa and stir well. Add the sauce, 1/2 of the cheese, basil paste/pesto/basil leaves, remaining salt and pepper and mix well.
- Transfer this to a 9 by 13 inch baking dish sprayed/coated with a little oil. Mix the remaining cheese and bread crumbs and spread on top of the casserole. Drizzle a little olive oil on top. Bake in a preheated oven at 375 F for 40 minutes or until the edges and top are bubbly, crisp and slightly browned.
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