Servings
4
Cook Time
55
Ingredients
| 2 tsp. | olive oil |
| 1 tbsp. | minced onion |
| 1 | clove garlic, minced |
| 1 cup | quinoa, rinsed and drained |
| 2½ cups | water |
| 2 | large eggs |
| 1 cup | Borden® Fat Free Skim Milk |
| 1 cup | Borden® Cheese Sharp Cheddar Shreds |
Steps
| 1 |
PREHEAT
oven to and spray an 8 x 8 baking dish with non-stick cooking spray.
|
| 2 |
HEAT
oil in a medium skillet over medium heat until hot. Add onion and garlic and sauté for 1 minute or until onion is tender. Add quinoa and cook, stirring, until golden brown and toasted, 2 to 3 minutes. Add 2½ cups water, bring to a boil, reduce heat to medium-low and simmer, covered, until water has been absorbed, about 10 minutes. Remove from heat.
|
| 3 |
WHISK
eggs and milk together in a large bowl. Stir quinoa into egg mixture, and whisk in ½ cup of the cheese. Spread in the prepared baking dish and sprinkle with remaining ½ cup cheese. Bake for 30 minutes. Garnish with chopped tomato and green onion, if desired. Serve immediately.
|
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