Quinoa Leek Casserole
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
sesame oil
unrefined |
|
| 1 | each |
garlic cloves
pressed |
|
| 1 | each |
leeks
chopped |
*
|
| 2 | cups |
quinoa
|
|
| 1 ½ | cups |
tofu
with excess water removed |
|
| ½ | cup |
milk
|
|
| 1 | cup |
bread crumbs
|
|
| ½ | cup |
cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
sesame oil
unrefined |
|
| 1 | each |
garlic cloves
pressed |
|
| 1 | each |
leeks
chopped |
*
|
| 473 | ml |
quinoa
|
|
| 355 | ml |
tofu
with excess water removed |
|
| 118 | ml |
milk
|
|
| 237 | ml |
bread crumbs
|
|
| 118 | 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.
