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Quinoa Leek Casserole

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Submitted by esther z

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

2 1E+1
TEASPOONS ML SESAME OIL
unrefined
1 1
EACH EACH GARLIC CLOVES
pressed
1 1
EACH EACH LEEKS
chopped *
2 473
CUPS ML QUINOA
1 ½ 355
CUPS ML TOFU
with excess water removed
½ 118
CUP ML MILK
1 237
CUP ML BREAD CRUMBS
½ 118
CUP ML CHEESE
grated

Directions

Sauté first three ingredients until lightly browned.

Add tofu and Quinoa, continue to sauté for 2 minutes.

Remove from heat and add milk, gently stir mixture.

Lightly oil a casserole dish and coat with half of the bread crumbs.

Keep remainder of the bread crumbs to top mixture with.

Place mixture in the casserole dish and top with bread crumbs and cheese.

Bake covered for 20 minutes at 350℉ (180℃).

Remove cover and allow cheese to brown.

Season to taste with salt or tamari and pepper.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 208g (7.3 oz)
Amount per Serving
Calories 588 28% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 323mg 13%
Total Carbohydrate 27g 27%
Dietary Fiber 7g 29%
Sugars g
Protein 54g
Vitamin A 6% Vitamin C 1%
Calcium 56% Iron 59%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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