Quinoa and Vegetable Casserole, Ratatouille Style
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 lb zucchini
- 1 cup chopped onion
- 1 1⁄2 cups chopped fresh tomatoes
- 1⁄2 cup chopped portabella mushroom
- 4 garlic cloves, minced
- 1 tablespoon Italian herb seasoning
- olive oil flavored cooking spray
- 8 ounces part-skim ricotta cheese
- 1⁄4 cup feta cheese
- 1 whole egg
- 1 teaspoon garlic powder
- 1 tablespoon ketchup, of choice
- 1 cup cooked quinoa
- 1⁄2 cup shredded cheddar cheese
directions
- Prepare the vegetables as indicated, putting all into large skillet with just enough oil spray to keep them from sticking.
- Saute the vegetables until just tender, sprinkling them with the herbal seasoning and stirring often.
- Mix the ricotta, feta, egg, and garlic powder together, add the ketchup, and stir well.
- Spoon the vegetable mixture into the bottom of a metal pie plate, lightly sprayed with olive oil spray, after draining the vegetables.
- Loosely spread about half the cheese blend on top of the vegetables, and repeat layering vegetables and ricotta blend.
- Cover the top with the cooked quinoa grain and press it down into the vegetables.
- Spread the shredded cheddar cheese over the top and bake at 325 for 35 minutes.
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RECIPE SUBMITTED BY
Karyl Lee
United States
I am a working artist with a continuing culinary practice in special recipe design- I like to make jams and jellies, salsa and pasta sauce from locally sourced or personally grown produce. At the local farmer's market my friend and I sell muffins we make and also seeds from Seed Savers Exchange, which takes seriously the preservation and protection of heirloom varieties from around the world. I have self-published a children's book I illustrated and am
working on a followup book with the author that continues the story of "Sophie, Circus Mouse", the first title.
The illustration above is one I created for a local orchard's street sign.