Ingredients
- 1 & 1/2 cups cooked quinoa
- 1 dehydrated roasted red chile pepper, cut into 1/2-inch pieces with kitchen scissors
- 2 cups dehydrated sliced (1/4-inch) summer squash
- 10 dehydrated tomato slices
- 2 dehydrated garlic slices, crushed
- 1 tablespoon dehydrated basil, crumbled
- 3 cups chicken or vegetable broth, brought to a boil
- 1 cup fat-free milk
- 3 large eggs
- 2 tablespoons butter, melted
- 1 cup grated cheese of your choice
- 1 cup cubed (1/2 inch or smaller) bread
Ingredients
macros
Instructions
- Preheat the oven to 375°F.
- Spread the cooked quinoa over the bottom of an oiled 10-inch-square deep-dish casserole. Arrange the chile pieces over the quinoa, then the squash, then the tomatoes. Sprinkle crushed garlic and basil over the top of vegetables. Pour the boiling broth over, cover, and let sit to rehydrate for 10 minutes.
- In a small bowl, whisk together the milk, eggs, and butter and pour evenly over the quinoa and vegetables. Cover and bake for 20 minutes.
- Remove from the oven, top with the cubed bread and cheese, and bake until the casserole is bubbling and the cheese has melted, about another 20 minutes.
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