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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 Ingredients 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 Instructions 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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