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Baked Quinoa with Potatoes  Veg  HT  ACC  Peruvian  75mins


Serves 4-6   Hot  Vegetarian  Vegetables  Grains  Herbs    Accompaniment   Gluten Wheat free    Peru Sth America  South American



2 tbsp Olive Oil

2 Leeks, white part only, cut into rings

2 Garlic Cloves, finely chopped

1 Green Capsicum (Sweet pepper), diced

1 Red Capsicum (Sweet pepper), diced

4 Eggs

180ml/6fl.oz. Semi Skimmed Milk

225g/8oz Cooked Quinoa

150g/+5oz Smoked Cheddar Cheese, grated

450g/1lb Potatoes, unpeeled and diced

Salt and pepper to taste

2 teasp Fresh Thyme leaves




1. Preheat the oven to 180C, 350F, Gas Mark 4 and oil a large gratin dish.


2. Heat the olive oil in a large frying pan, add the leeks and sauté for about 5 minutes, stirring, until tender.


3. Add the garlic and continue to cook for one minute then add the peppers, mix well, cover and cook for a further 5 minutes, stirring from time to time, until peppers are just tender.


4. Meanwhile, place the eggs and milk in a large mixing bowl and beat well. Add the cooked quinoa, cheese, potatoes, cooked pepper mixture, salt, pepper and thyme and mix well.


5. Pour the mixture into the prepared gratin dish and bake for 40 to 45 minutes, until the top is golden brown. Serve hot.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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