Lets Move and My Plate. What are the odds?
Here is a great recipe for a vegetarian meal. This dish was so good, my husband (the meat-atarian) requested it again this week! This means this is a winning recipe!! Also, this is a great meal for the kids to help in the kitchen and learn about each vegetable and grain! Enjoy! -Top Chief Crystal
Last week, I came home from work on a Tuesday with a bunch of leftover vegetables from Saturday's farmers market. I simply typed in tomato, squash, red peppers in googled and landed on a Cooking Light recipe created for the Here is a great recipe for a vegetarian meal. This dish was so good, my husband (the meat-atarian) requested it again this week! This means this is a winning recipe!! Also, this is a great meal for the kids to help in the kitchen and learn about each vegetable and grain! Enjoy! -Top Chief Crystal
Ingredients
1 cup chopped red onion
1 large red bell pepper chopped
4 squash chopped
2 garlic cloves, diced
1/2 cup cooked quiona
handful of fresh basil
1 tsp, salt
dash pepper
1/4 cup milk
1/2 cup shredded white cheddar cheese
1 egg
1/2 cup bread crumbs or panko **
3 heirloom tomatos
Directions:
Cook 1/4 cup dry (rinsed if required) quiona with 1 cup of water or as directed on package.
Dice all vegetables. In a large skillet with 1 Tbs of olive oil add onion and cook for 3 minutes. Add red bell pepper, followed by squash and garlic. Cook for approximately 4 minutes. Remove from heat and add cooked quiona, salt, pepper, and basil.
Combine egg, milk, and cheese in a bowl and mix together. Combine egg and vegetable mixture together and pour in;to a 11x7 baking dish coated in nonstick spray.
Add sliced heirloom tomatos to top of the pan. Sprinkle bread crumbs or panko on top. Bake in a preheated oven, 375 degrees for 40 minutes.
1 cup chopped red onion
1 large red bell pepper chopped
4 squash chopped
2 garlic cloves, diced
1/2 cup cooked quiona
handful of fresh basil
1 tsp, salt
dash pepper
1/4 cup milk
1/2 cup shredded white cheddar cheese
1 egg
1/2 cup bread crumbs or panko **
3 heirloom tomatos
Directions:
Cook 1/4 cup dry (rinsed if required) quiona with 1 cup of water or as directed on package.
Dice all vegetables. In a large skillet with 1 Tbs of olive oil add onion and cook for 3 minutes. Add red bell pepper, followed by squash and garlic. Cook for approximately 4 minutes. Remove from heat and add cooked quiona, salt, pepper, and basil.
Combine egg, milk, and cheese in a bowl and mix together. Combine egg and vegetable mixture together and pour in;to a 11x7 baking dish coated in nonstick spray.
Add sliced heirloom tomatos to top of the pan. Sprinkle bread crumbs or panko on top. Bake in a preheated oven, 375 degrees for 40 minutes.
** If you do not have bread crumbs, you can make them! Add 2 pieces of bread to the toaster. Toast bread and either put in a food processor or tear into small pieces.
Adapted from My Recipes for Cooking Light Magazine
Adapted from My Recipes for Cooking Light Magazine