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Add a photoI do not know who came up with this--I got it from and instructor at my health club who got it from a friend. Anyway, it's really good. My husband (who is about as far from being a vegetarian as you can get) thought it was excellent. We did it as a light entree with a slad on a Saturday night (even though it is really a side dish). Anyway, we really enjoyed it (and I hope you do, too).
Ingredientes
- 1 cup uncooked quinoa cooked in 2 cups of water
- 1 6 ounce tomato paste
- 4 cloves of garlic, finely chopped
- 1/2 small onion, finely chopped
- 2 Tablespoons water
- 2 Tablespoons olive oil
- 1 teaspoon oregano
- 1/2 teaspoon fennel seed
- 1 teaspoon marjoram
- 1 teaspoon basil
- 1 Tablespoon dried parsley
- 1/4 teaspoon sugar
- 1 teaspoon sea salt
- dash of black pepper
- 3 Tablespoons nutritional yeast (optional, but it does add to the flavor)
- Sliced fresh mozzarella
Direcciones
- Rinse the uncooked quinoa well and combine with water in small pot over high heat. Bring to boil, cover, and turn heat down to low. Simmer for 15 minutes until all the liquid is absorbed and the quinoa is tender. Remove from heat and leave covered in pot while you assemble everything else.
- Preheat oven to 350 degrees. Grease 4 1-cup ramekins, 2-2 cup ramekins or a larger casserole dish (based on how you want to serve this).
- In a small bowl, combine everything but the quinoa and the mozzarella, mixing well. Then add the quinoa, again mixing well. Divide among the prepared dishes and top with slices of the fresh mozzarella.
- Bake 30-35 minutes until the cheese has melted and may have begun to brown. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 99 | 35% |
| Total Fat 11.23g | 14% |
| Saturated Fat 2.22g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 967mg | 40% |
| Potassium 725mg | 21% |
| Total Carbs 37.93g | 10% |
| Dietary Fiber 5.3g | 18% |
| Sugars 5.92g | 4% |
| Protein 9.84g | 16% |
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