STUFF 1½ cups quinoa ¼ cup each: sun-dried tomato pesto, chopped artichoke hearts (from a can) and chopped kalamata olives 2 tablespoons chopped sun-dried tomatoes (I like to use oil packed) 1½ teaspoons each: dried thyme, basil, oregano and chili flakes ½ teaspoon dried rosemary, crushed 2 garlic cloves, grated with a Microplane or very finely minced ½ teaspoon sea salt and fresh cracked pepper 1 cup grated mozzarella, divided ½ cup crumbled feta cheese, plus a little extra 2 bell peppers, sliced ½ red onion, sliced Cherry tomatoes and fresh basil or parsley, for garnish
STEPS Preheat your oven to 375 degrees.
Place the quinoa in a medium sized pot and add 3 cups of water. Bring it to a boil then reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes, or until the quinoa is soft and the water has been absorbed.
While the quinoa is cooking prepare the rest of the casserole. Add all the ingredients up to and including the salt and pepper to a 9"x13" casserole dish and mix together. When the quinoa has finished cooking, add it to the casserole dish along with ½ cup of the mozzarella and the feta cheese and mix everything until it is well combined.
Press the quinoa down lightly in the casserole dish and top with the bell peppers, onion, and remaining ½ cup of mozzarella.
Bake in the preheated oven, uncovered, for 40-45 minutes, or until the casserole is bubbling and the peppers are soft. Remove the quinoa casserole from the oven and let it sit for 5-10 minutes before serving.
NUTRITION Serving Size: 1 cup Calories: 460 Calories from Fat: 171 Total Fat: 19 g Saturated Fat: 8 g Trans Fat: 0 g Cholesterol: 40 mg Sodium: 643 mg Total Carbohydrate: 55 g Dietary Fiber: 7 g Sugars: 6 g Protein: 19 g
I am adding failed blogger to my résumé and herewith only give an update to those of you who don’t know any better. It’s time for a change, and this is evident in many ways… .
Because it’s time for a change, it’s also time for prayer.
My Love has a healthy-ish heart, and to bring him to full health I’ve been trying to add a bit more color to our dinner table: utilizing the rainbow hues of foods to make some kind of dinner out of them. We’ve dined on some very good salads, had more seafood and fewer carbs than is normal, and have resorted to the kind of ferial cooking that Robert Farrar Cappon speaks of in his heavenly book about food and the intention that we be truly nourished and full of worship as we eat. Discoveries: beet greens are scrumptious and should not be tossed! Homemade vegetable stocks are heaven-scented. Non-root-vegetable-eaters will perhaps eat root vegetables if you roast them long enough!
I have become acquainted with the best heart-healthy foods, good sources of Omega 3 fats, and the glycemic levels of various grains and carbs (important to heart patients and diabetics in particular). If you need to know, I can point you in the right direction.
This whole week my little one was sick, and neither of us saw daylight except when we took older sister to and from school. At some point during the week, my feverish two-year-old asked to eat her lunch on the carport outside. So we did, and we soaked up a bit of sunshine in the front of our house. Otherwise, there were a lot of My Little Pony and Strawberry Shortcake videos and Rapunzel movies going on.
Here to come – under separate cover/a different post – are the photos that show it all. Happy Friday.
Herbes de Provence I heart keenwah quinoa puffs 🌱☁️
This has the taste and smell of a nice blend of herbs!
The texture is crunchy and thin- exactly like a puff and a little like cereal with bigger pieces!
Overall I love it and I love the smell of plants and nature, so it smells like heaven to me! There is also a nice number of herbs in here- thyme, rosemary, basil, marjoram, parsley, black pepper, oregano, and lavender!