Cheesy Quinoa Tomato Casserole
I became a vegetarian about six years ago, after I graduated college. Growing up, I never loved meat… I just ate it because I felt like it was what I was supposed to do. I was always considered a “picky eater” and my friends and family were concerned that if I became a vegetarian, I wouldn’t get all of the nutrients my body needed. When I was old enough to make the decision for myself, I became very interested in healthy vegetarian eating, and did a lot of research – from reading books and blogs to testing out different recipes. I want to share one of my yummy favorites, that is packed full of nutrients and will even keep carnivores satisfied! (My boyfriend never thought a vegetarian meal could fill him up – I shocked him with this one!).
- 2 tablespoons olive oil
- 3 slices whole grain Ezekiel bread (or bread of choice), chopped into 1/2-inch croutons
- 2 1/2 pounds grape tomatoes
- ¼ cup chopped onions
- 1-2 cloves garlic, minced
- 2 tablespoons raw cane sugar
- 1-2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup thinly slivered basil leaves
- 1/2 cup quinoa
- 1/2 cup Parmesan cheese
Directions: Preheat the oven to 350°F. Heat olive oil in a large skillet over medium-high heat. Add the bread cubes and mix well with oil so that they are evenly coated. Cook bread, stirring frequently, until crisp on all sides for about 5 minutes. While the bread is toasting, start cooking your quinoa. Then combine tomatoes, onions, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are crisp, add the tomato mixture to the skillet, stirring frequently for 5 minutes. Remove from heat and stir in the basil and quinoa. Pour mixture into baking dish and top with Parmesan cheese. Bake for 35 minutes until the top is golden.
Favorite Flavor: Everything
Favorite Pairing: Bobbi’s Best Garlic Hummus