Quinoa Vegetable Casserole

 

Last week was one of those weeks where i knew i wouldn't be able to cook. this meant one of two things:

1. i wouldn't have anything to post on this blog (oh, the shame! must. post. twice a week.) and 2. i wouldn't be able to feed myself.

so instead of living off of microwaved quesadillas and a jar of peanut butter for a week, i decided to make a big casserole and then work my way through it.  yes, it does get a little boring to eat almost the same thing every day, but at least i didn't starve!

the base of the casserole was quinoa.  why quinoa, you ask? its a super healthy, nutritious, high fiber grain that also tastes great.   you can make the quinoa prettier with vegetables and cheese like i did here, or simply eat it with salt and pepper.   two thumbs up for quinoa!



my choice of vegetables was mostly arbitrary. you could really use whatever you felt like eating that day:) or week, in my case.

and of course, i threw on some tomatoes and cheese to make it look pretty! and tastier.  and i ate it for a week... :)

Quinoa Vegetable Casserole:
3/4 cup uncooked quinoa
3 Russet potatoes, cubed
1 cup green beans, chopped
2 tablespoons olive oil
1/2 large white onion, chopped
1/2 cup carrots, chopped
1 teaspoon oregano
salt and pepper to taste
2 Roma tomatoes, sliced
1/2 cup grated cheddar

Preheat oven to 350 degrees.  In a small pot, cook the quinoa with 1 1/2  cup water.  In a nonstick pan, heat the olive oil and saute the onions under medium heat.  Add in the green beans, carrots, salt, pepper, and oregano and cook at high heat.  Add in the diced potatoes, saute for one minute, and then combine with the cooked quinoa.  Add the quinoa mixture to 2 quart baking pan, and top with the sliced tomatoes and cheese.   Cover the baking dish with aluminum foil and cook for 35 to 40 minutes, or until potatoes are soft.