Prep time
15 min
This colourful, comforting casserole is topped off with melted cheese. Its crispy edges make it simply irresistible.
Cook time
35 min
Servings
6
Prep time
15 min
Cook time
35 min
Servings
6
Ingredients
- 10 mL (2 tsp) extra virgin olive oil
- 1 leek, white and light green part only, thinly sliced
- 3 cloves garlic, minced
- 1 red, orange or yellow bell pepper, diced
- 10 mL (2 tsp) Italian herb seasoning
- 250 mL (1 cup) quinoa, rinsed
- 500 mL (2 cups) broccoli florets
- 440 mL (1 ¾ cups) sodium-reduced vegetable broth
- 250 mL (1 cup) frozen corn kernels
- 15 mL (1 tbsp) chopped fresh parsley
- 190 mL (¾ cup) shredded lower fat old Cheddar cheese
Directions
- In a large non-stick skillet, heat oil over medium heat and cook leek, garlic, red pepper and Italian herb seasoning for 5 minutes or until starting to soften.
- Stir in quinoa, broccoli and vegetable broth. Bring to a boil; reduce heat to low and cover and cook for about 15 minutes or until quinoa is tender. Stir in corn and parsley, and cook for 5 minutes.
- Spoon mixture into small casserole dish and sprinkle with cheese.
- Bake in preheated 200 °C (400 °F) oven for about 10 minutes or until cheese is melted.
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Tips
- Little chefs can help you spoon the mixture into a casserole dish and sprinkle the cheese and parsley on top.
- Leeks need to be thoroughly cleaned. Trim roots and some dark green tops off. Cut in half lengthwise and wash well.
- Complete steps 1 to 3 the night before then refrigerate overnight. Place in the oven for dinner the next day, increasing the bake time by 5 to 10 minutes.
- This casserole is versatile. You can use whatever vegetables you have at home. Try using cauliflower instead of broccoli, and peas instead of corn.
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