Sunday, March 6, 2011

Clean Eating #67: Vegetarian, Gluten Free Zucchinie Tomato Quinoa Casserole

Zucchini Tomato Quinoa Casserole
1/2 cup Red Quinoa
1/2 cup regular Quinoa
2-3 cups of water
1 Zucchini Sliced
1 Tomato Diced
Pepper/Ground Red Pepper to taste
Parmesan &/Feta Cheese to Taste
*Optional Marinara Sauce
Prepare the Quinoa according to the directions on the box
Sautee the Zucchini on medium heat for about 5-8 minutes
Add the tomatoes to the skillet of Zucchini continue cooking for another 3-5 minutes until the zucchini  tomatoes are softened.
Mix together with quinoa, add a little extra marinara if you want, sprinkle with Parmesan Cheese & serve.

What I did with the leftovers:  I took the leftovers, added about 1/4th cup of marinara sauce and reheated it in the oven with a sprinkle of Mozzerella cheese and we had it for dinner.  My husband works out in the evenings after work, so this was a perfect after workout high protein meal!

You can also just have the Zucchini & tomatoes as a side dish that goes great with broiled Tilapia!