1 Cup Quinoa
2 Tbsp. Olive oil
1 Medium size red onion, diced
1 Tbsp. Garlic chopped fine
2 Cups Swiss Chard or Spinach or Kale
4 Cups Broccoli, cut florets to bite size pieces
1 Cup Cheddar
2 Cups Whole milk
2 Tbsp. Fresh Thyme, chopped fine
1/2 tsp. salt
Pinch of Black Pepper
1/4 Cup Parmesan
DirectionsPreheat Oven 350 Degrees
Rinse quinoa very well and set aside to drain. In a medium size skillet heat olive oil, saute onion for 2 -3 minutes then add in garlic and continue to saute for another 5 minutes. Onions should be sautéed to brown a little. Add in Swiss chard and broccoli continue to cook for 2 minutes. Turn off heat, and set aside to cool a bit. Transfer vegetable mixture to a lightly greased 9 x 13 in. casserole dish. Spread mixture evenly on the bottom of the pan. Sprinkle cheddar cheese over vegetable mixture set aside. In a large mixing bowl combine the eggs, milk, thyme, salt, pepper and rinsed quinoa. Whisk very well until everything is well incorporated. Pour this mixture over the cheese and vegetables immediately after mixing. Bake the casserole for 40 minutes, top should be browned.
Remove cooked casserole from the oven and sprinkle the Parmesan cheese on top, return the casserole back to the oven to melt the cheese.
Let casserole sit for 10- 15 minutes after removing from the oven. Cut the casserole into serving sizes of your liking. Serve with a mixed green or spinach salad.
This a great Easter Brunch recipe as well.
Great substitutes and add ins: