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It wasn't bell peppers and beef, but...
Feb. 19th, 2014 07:57 pm1. Cook 1 cup of quinoa. (I used red quinoa because it was on hand.) (To cook: dump 1 c. quinoa and 2 c. water in a pot. Heat to boiling. Reduce heat to simmer, cover, and cook for 15 minutes or until all the water is absorbed.)
2. Preheat the oven to 375.
3. In the meantime, chop up 1/2 onion and a bunch of mushrooms. I like criminis, mostly because the name is fun to say. Sautee the whole affair in a bit of olive oil, along with a bunch of parsley, minced garlic, a couple splashes of Bragg's amino acids, until the mushrooms are reduced.
4. Once it's all cooked, dump the quinoa and sauteed veggies into a big bowl. Add about 10oz of mushroom gravy and a bunch of washed spinach. Mix it all together.
5. Pop the whole mushy mess into a lasagna pan (I like to use a smallish ceramic pan, but if you use a metal one you might want to oil the sides first) and press it down.
6. Optional: top with the cheese of your choice.
7. Cook for 35 minutes until the top is a little crusty.
8. Serve with a topping of even more mushroom gravy, because it's a lot more fun that way. Everything's better with gravy.
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This was pretty fun to make. I guess you could really skip the whole baking element and just throw some gravy and veggies at a pile of quinoa, but I like the crusty top and slicing it into squares, ladling gravy on the top. Also, since quinoa absorbs all available liquid, you'll end up with some mushroom-infused quinoa when you let it bake.
You could put just about anything into this. To make it heftier, I added some Tofurkey kielbasa I had lying around. If you're a meat eater, you could easily add a bunch of bacon, because what's better with spinach than bacon (or so I hear)? Or add more veggies, whatever you have in the house that sounds good. The extra gravy really made this dish for me.
2. Preheat the oven to 375.
3. In the meantime, chop up 1/2 onion and a bunch of mushrooms. I like criminis, mostly because the name is fun to say. Sautee the whole affair in a bit of olive oil, along with a bunch of parsley, minced garlic, a couple splashes of Bragg's amino acids, until the mushrooms are reduced.
4. Once it's all cooked, dump the quinoa and sauteed veggies into a big bowl. Add about 10oz of mushroom gravy and a bunch of washed spinach. Mix it all together.
5. Pop the whole mushy mess into a lasagna pan (I like to use a smallish ceramic pan, but if you use a metal one you might want to oil the sides first) and press it down.
6. Optional: top with the cheese of your choice.
7. Cook for 35 minutes until the top is a little crusty.
8. Serve with a topping of even more mushroom gravy, because it's a lot more fun that way. Everything's better with gravy.
-
This was pretty fun to make. I guess you could really skip the whole baking element and just throw some gravy and veggies at a pile of quinoa, but I like the crusty top and slicing it into squares, ladling gravy on the top. Also, since quinoa absorbs all available liquid, you'll end up with some mushroom-infused quinoa when you let it bake.
You could put just about anything into this. To make it heftier, I added some Tofurkey kielbasa I had lying around. If you're a meat eater, you could easily add a bunch of bacon, because what's better with spinach than bacon (or so I hear)? Or add more veggies, whatever you have in the house that sounds good. The extra gravy really made this dish for me.
