STEPS
INGREDIENTS
Measure out 2 cups of quinoa
Rinse the quinoa under running water to get rid of any grit
Cook the quinoa in a rice cooker (it's the easiest way to get it nice and fluffy and not soggy)
Meanwhile, chop the onion finely
Dice the carrots
Dice the celery
Soak the sun-dried tomatoes in some water to rehydrate them
I used roasted capsicums from a jar
Chop the capsicum and sun-dried tomatoes
Sauté the onions, celery and carrot in some olive oil until the onion is tender
Add the garlic and fry for a couple of minutes
Add the chopped capsicum and sun-dried tomatoes
Add the tinned tomatoes, thyme, and pepper. Simmer for 30 minutes
To a large bowl add 1 cup of grated Parmesan cheese
Add 1 cup of ricotta to the Parmesan cheese
Add the beaten egg and chopped parsley
Add the cooked quinoa to the cheese mix
Mix together well
Pour the tomato mix into a large casserole dish
Spread the cheesy quinoa mix over the tomato
Sprinkle generously with grated cheese and Parmesan. Bake in a 200 degree Celsius oven for about 25 minutes
Enjoy!
- Olive oil
- 1.0 Onion, diced
- 3.0 Carrots, diced
- 2.0 Celery sticks, diced
- 2.0Tbsp Garlic, minced
- 1/2c Sun-dried tomatoes
- 1/2tsp Dried thyme
- 1/4c Roasted capsicum, chopped
- 3 x 400g tins of crushed tomatoes
- 1.0c Ricotta cheese
- 1.0Tbsp Chopped parsley
- 1.0 Egg, lightly beaten
- 2.0c Quinoa
- 200.0g Grated cheese