TASTY THURSDAY

So I have soooo many recipes that I have pinned on pinterest so I decided I should start trying some of them out for dinner. Tonight I made Cheesy Quinoa. I must admit I was a little skeptical because I haven't heard much about Quinoa. But, I thought I'd give it a shot. And you know what.. it turned out really good. I tweaked the recipe a little bit because I couldn't find just one leek.. so I used shallots. I think next time I make it, I'm going to put broccoli in it. I've been doing weight watchers so for those counting points.. for 1 serving it was 8 points. Not bad... I paired it with some steamed broccoli and I was satisified after dinner. I think the eggs, cheese, and milk help give it some sustenance. Anyways.. here are some pics and the recipe.
 

 

It kind of had like a really moist cornbready type texture. I really liked it!

 

CHEESY QUINOA

Serving Size: Serves 6

Ingredients

• 2 tsp olive oil
• 1 med. leek white and pale green parts halved and sliced (1 cup)-OR chives are fine too
• 1/2 cup diced tomato, or red/green pepper
• 1 1/2 cups quinoa, rinsed and drained (OR you can just use pre-cooked and cut back on the water and cooking time)
• good pinch of salt
• a few grinds of seasoning salt
• 2 cloves garlic, minced
• 3 cups of water (or stock)
• 2 large eggs
• 1 cup soy milk, non-fat milk, or milk of choice
• 1 1/2 cups grated Cheddar cheese, more for sprinkling- NOTE: (You may find you need more cheese, BUT I use this amount to still keep the dish 'lighter' yet very flavorful.)
• Optional- Crushed Red Pepper, Panko Bread crumbs for topping
• Toppings (optional)- salsa, hot sauce, sour cream, scallions (you get the picture)

Directions

1. Heat oil in med. saucepan over med. heat. Add leek and tomatoes (or bell peppers-or any veggies you want really); cover and cook 5 mins or until tender. Stir in quinoa and garlic, and cook, uncovered, 3-4 mins, or until grains start to turn opaque. (They will not fully be cooked yet.)
2. Add 3 cups water (or stock) and season with salt and the Seasoning Salt (I like Lawry's or Everyday Seasoning). Cover and reduce heat to med-low and simmer 15-20 mins or more, (depends and also what kind of quinoa you use) or until most liquid has been absorbed. Remove from heat and let stand 5 mins.
3. Preheat oven to 350 F. Coat 13x9 inch dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and cheese (if you feel you need more cheese, add here.) Stir very well and let some of the cheese melt. (Will seem a little "soupy", do not worry, it will all mold together.)
4. Transfer to prepared baking dish and if using Panko Crumbs or Bread crumbs, add now. You can also sprinkle a bit more cheese on now if you prefer for topping. Bake 25-35 mins, (or until browned around edges.)
5. Now you can toss with many toppings, some ideas: salsa, scallions, sour cream, and hot sauce! I serve with a side of steamed broccoli or a salad and a nice slice of good hearty bread. ( I didn’t put extra cheese or toppings and it was still yummy!!)

NOTE: 339 Calories per serving or 8 points (weight watchers