3 cups of cooked Quinoa
* 2 cups of water bring to a boil
1 cup Bob's Red Mill organic
Quinoa.
Add Quinoa to boiling water, cover.
Reduce heat to a simmer for 15
Minutes. Remove from heat and
Allow remaining liquid to absorb.
This recipe will make 3 cups
Cooked Quinoa.
2 cans Muir Glen organic diced fire roasted tomatoes, salt free.
15 oz container of Ricotta cheese
8 oz shredded mozzarella cheese
3 TBSP Parmesan grated cheese.
Save 2 handfuls of mozzarella cheese for top.
Add all ingredients in a bowl & blend well.
Add mixture to 9x13 baking dish sprayed with non-stick cooking spray.
Add remaining mozzarella to top of mixture.
Bake in 375 degree oven for 45 minutes uncovered.
Allow to rest for 10 minutes and then serve.
I just tried this and was pleased at how delicious this is. In my quest to use more quinoa in recipes and keep it low salt and vegetarian, I tweaked a few recipes to make this one. I usually am unsure of how long to bake something and at what temperature, so looking at other recipes takes that guess work out for me. Also, I prefer to keep it simple.
Anyone interested in making this could certainly add/adjust to their liking. I might add zucchini to the mixture the next time.
Just a note on the mozzarella cheese: it is made with microbial enzymes which keeps it vegetarian. I try to use organic cheeses when I can find them.
