I adore recipes that are both nutritious and delicious. Too often those words act like polar opposites, almost as enemies.
Years ago, I ran across this recipe which included things like basmati rice, feta cheese and sour cream – things I don’t cook with here in Peru. I wanted to increase the protein so I decided to substitute the rice with quinoa, although I believe I made this with brown rice a time or two too. It seems like everyone is looking for more ways to use quinoa in their regular meal plans and this is certainly another delicious way to do enjoy quinoa.
- 3 cups of cubed zucchini
- 2 cups of thinly sliced leeks
- 1 chicken bouillon cube
- 2 tablespoons of water
- 6 garlic cloves, minced
- 3 cups of cubed zapallo macre squash (substitute another winter squash)
- 3 cups of sliced cremini mushrooms
- 2 eggs
- 1 cup of plain drinkable yogurt
- 3 cups of cooked quinoa
- 2 cup of cubed queso fresco
- 1 cup of shredded Parmesan cheese
- 1/4 cup of minced fresh cilantro
- 1 cup of crushed potato chips (substitute tortilla chips, cornflakes, panko, etc.)
- Preheat oven to 375F.
- Combine zucchini, leek, bouillon cube, water and garlic in a large pot. Cover and cook for 10 minutes, stirring occasionally. Add zapallo squash and mushrooms and cook for another 10 minutes or until squashes are tender. Uncover, remove from heat and cool slightly.
- In a large bowl, gently beat the eggs. Add yogurt, salt, pepper, queso fresco, Parmesan cheese and cilantro. Stir well to combine. Add quinoa and vegetable mixture (using a slotted spoon so the water does not get transferred). Pour mixture into 9×13 baking dish coated with cooking spray. Sprinkle potato chips over squash mixture.
- Bake at 375F for 25 minutes or until browned on top and bubbly around the edges. Let stand 10 minutes before serving.
How do you combine nutrition and deliciousness into your meal planning?