My crafting and family life journal

Sunday in the Kitchen

This coming week is going to be very busy for me, so I thought I would get a head start on baking and meal preparation. Some of the tasty treats we will have this week are:

Lunches

greekDip

Dinners

smokey pumpkin and paste

Ingredients

    • 1 1/2 cups quinoa, rinsed and drained
    • 3 cups water
    • 1 cup steamed broccoli
    • 1 cup steamed cauliflower
    • 1/2 tsp of salt
    • 2 cloves garlic, minced
    • 2 large eggs
    • 1 cup plant milk
    • 1 1/2 cups grated Cheddar cheese, more for sprinkling
    • Gluten-free bread crumbs (optional)
    • Toppings (optional) salsa, hot sauce,  scallions

Directions

    1. Add quinoa, garlic and water to medium sized pot. Cook quinoa until all water is absorbed. (About 15 minutes)
    2. Stir grated cheese into quinoa.
    3. Preheat oven to 350 F. Coat 13×9 inch dish( or 8 individual ramekins) with cooking spray.
    4. Whisk together eggs, milk  and salt in large bowl.
    5. Stir steamed vegetables and quinoa into egg and milk mixture.
    6. Transfer to prepared baking dish and if using bread crumbs add now and bake 30-35 mins, until bread crumbs are browned.
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