Quinoa Casserole

Quinoa, an Ancient Incan Delicacy

Bring to a boil 2 1/2 cups of water.

Add 1 1/2 cup of quinoa, stir, cover and simmer for thirty minutes.

In a bowl, mix together 1 cup of grated Parmesan cheese,

One tablespoon of white flour,

One egg, and

One cup of milk.

Seasoning Salt and Pepper of your choice (Lawry’s, Plain or Himalayan Salt; Cayenne pepper, white or black pepper). Or, use a tablespoon of powdered chicken bouillon (Maggi or Knorr brands, for example).

Chop a fourth-cup of sun-dried tomatoes. Add it to the milk and egg mixture.

Mix all ingredients together and place in a greased or buttered 9″ round or square glass casserole dish.

Decorate the top with any grated cheese.

Bake for forty minutes.

Variation: Omit the sun-dried tomatoes and substitute chopped green chiles (El Paso or Hatch brands, for example). Substitute Monterey Jack or Cheddar cheese for the Parmesan.

~~Copyright M-J de Mesterton, 2008
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