This was good and will definitely be added to my make-again list. Even the one that hates anything to do with healthy, wholesome eating (aka eating quinoa) went back for seconds and ate it as a midnight snack as well. I feel this incredible sense of accomplishment for this.
The thing for me about quinoa is I've always liked the idea of it, but never really found anything I could make at home that tasted half decent. Until now that is. I think the answer may be as simple as cooking it in stock instead of water, or maybe just adding lots and lots of cheese to it. Cheese always makes anything better (or is that supposed to be chocolate?).
Recipe from Baking Serendipity who adapted from Monica Nelson Fitness.
1/2 Zucchini, chopped into small pieces (about 1/2-3/4 C.)
1 Medium Onion, diced
2 Garlic Cloves, minced
2 Tbsp. Oil
1 1/2 C. Quinoa, rinsed & drained
3 C. Chicken Stock
1 C. Milk (we used unflavoured almond milk)
2 C. Aged Cheddar Cheese, shredded and divided
3/4 C. Parmesan Cheese, shredded and divided
1/2 C. Panko
~Chop vegetables and saute in oil in a large skillet until soft.
~Add in the rinsed and drained quinoa and saute for approximately 3 minutes.
~Pour in stock, stir and reduce heat and simmer until all the liquid has absorbed and quinoa is cooked.
~Meanwhile preheat oven to 350 F.
~In a large bowl, combine eggs, milk, 1 1/2 C. Cheddar & 1/2 C. Parmesan. Stir to combine.
~When quinoa is cooked, scoop into egg mixture and mix to evenly coat.
~Put mixture into a greased 9x13 baking dish (or to make individual versions, use muffin tins), sprinkle top with remaining cheeses and panko.
~Bake for 15-20 minutes or until top is crispy and golden and inside is hot.