Baked Quinoa Casserole with Peruvian Potatoes and Cheese

Baked Quinoa Casserole with Peruvian Potatoes and Cheese Recipe

Region / culture: Peru | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 6 |

Vegetarian diet

Introduction

This Baked Quinoa Casserole with Peruvian Potatoes and Cheese is a delightful fusion of flavors and textures, combining the nuttiness of quinoa with the earthy sweetness of Peruvian potatoes, all enveloped in a creamy, cheesy goodness. This dish is perfect for those seeking a comforting yet nutritious meal, offering a modern twist on traditional ingredients. Whether you're a quinoa enthusiast or just looking for a new way to enjoy potatoes, this casserole is sure to impress.

History

The origins of this recipe can be traced back to the Andean regions of South America, where both quinoa and Peruvian potatoes are staple ingredients. Quinoa, once called "the gold of the Incas," has been cultivated in the Andean highlands for thousands of years. Peruvian potatoes, with their diverse varieties, have been a fundamental part of the Andean diet for millennia. This recipe is a contemporary interpretation that celebrates these ancient ingredients, combining them with modern culinary techniques and flavors.

Ingredients

2 tbsp olive oil
2 leeks, white part only, cleaned and sliced
2 cloves garlic, peeled and diced
1 green bell pepper, diced
1 red bell pepper, diced
4 eggs
0.75 cup low-fat milk
1 cup cooked quinoa
1.5 cups grated smoked cheddar cheese
1 lb (454 g) Peruvian potatoes, unpeeled, diced
salt and pepper to taste
1 tsp thyme leaves

How to prepare

Preheat the oven to 350°F (177°C).
Grease a 2 qt (1.89 liter) gratin dish with oil.
In a sautepan over medium heat, heat olive oil and add leeks.
Sauté the leeks, stirring, until they become tender, about 5 minutes.
Add the garlic and continue to cook, stirring, for another minute.
Add the peppers and cook, covered, for 5 to 10 more minutes, until the peppers are tender, yet crisp.
Remove the pepper mixture from the heat.
In a bowl, beat the eggs and milk together.
Stir in the quinoa and add cheese, potatoes, pepper mixture, salt, pepper, and thyme.
Pour the mixture into the prepared baking dish and bake for about 35 to 45 minutes, until the top is golden brown.
Let the mixture rest for about 5 minutes before serving.

Variations

Vegan Version: Substitute eggs with a flaxseed or chia seed mixture and use plant-based milk and cheese.
Meat Lovers: Add cooked, diced chicken or bacon to the mixture before baking for added protein.
Spicy Kick: Include diced jalapeños or a teaspoon of chili flakes to the pepper mixture for a bit of heat.

Cooking Tips & Tricks

To ensure the best results for your Baked Quinoa Casserole, consider the following tips:

- Rinse quinoa thoroughly under cold water before cooking to remove its natural coating, saponin, which can taste bitter.

- For a creamier texture, consider substituting half of the low-fat milk with heavy cream.

- When dicing the Peruvian potatoes, try to keep them uniform in size to ensure even cooking.

- Allow the casserole to rest for a few minutes after baking. This helps it set and makes serving easier.

Serving Suggestions

This casserole is a meal in itself but can be paired with a simple green salad dressed with a vinaigrette to add freshness and balance the richness of the dish. For a heartier meal, serve alongside grilled chicken or fish.

Cooking Techniques

Baking is the primary cooking technique used in this recipe, creating a golden-brown crust and ensuring the ingredients meld together beautifully. Sautéing the vegetables before baking enhances their flavor and texture.

Ingredient Substitutions

Quinoa can be substituted with couscous or rice for a different texture.

- Any type of melting cheese can be used in place of smoked cheddar for a variation in flavor.

- Sweet potatoes can be a great alternative to Peruvian potatoes, offering a similar nutritional profile and a slightly sweeter taste.

Make Ahead Tips

This casserole can be prepared ahead of time and stored in the refrigerator, covered, for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if starting from cold.

Presentation Ideas

Serve the casserole in the baking dish for a rustic, family-style presentation. Garnish with fresh thyme leaves or chopped parsley to add color and freshness.

Pairing Recommendations

A light, crisp white wine such as Sauvignon Blanc or a dry Riesling pairs beautifully with the flavors of this casserole. For non-alcoholic options, consider a sparkling water with a squeeze of lime.

Storage and Reheating Instructions

Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven until thoroughly warmed through.

Nutrition Information

Calories per serving

A single serving of this casserole contains approximately 350 to 400 calories, making it a satisfying and energy-dense meal option. The exact calorie count can vary based on the specific ingredients used and portion sizes.

Carbohydrates

This casserole is a good source of complex carbohydrates, primarily from quinoa and Peruvian potatoes. Quinoa provides around 21 grams of carbohydrates per 100 grams, while Peruvian potatoes offer about 17 grams per 100 grams. These complex carbohydrates are essential for energy and help maintain a healthy digestive system.

Fats

The fats in this recipe come from several sources: olive oil, eggs, low-fat milk, and smoked cheddar cheese. Olive oil is rich in monounsaturated fats, which are beneficial for heart health. The cheese and eggs contribute both saturated and unsaturated fats. Overall, this dish offers a balanced mix of fats, important for nutrient absorption and brain health.

Proteins

Quinoa is a complete protein, containing all nine essential amino acids, with about 4 grams of protein per 100 grams. Eggs and cheese significantly increase the protein content, making this casserole a high-protein meal. This is beneficial for muscle repair, growth, and overall body function.

Vitamins and minerals

This casserole is packed with vitamins and minerals. Quinoa is rich in magnesium, iron, B-vitamins, and calcium. Peruvian potatoes are a good source of vitamin C, B6, and potassium. Eggs and cheese add vitamin D, A, and additional calcium, supporting bone health, immune function, and more.

Alergens

This recipe contains common allergens: eggs, milk, and potentially gluten (if a gluten-containing quinoa brand is used). Those with allergies or intolerances should adjust the recipe accordingly or consult a healthcare provider before consumption.

Summary

Overall, the Baked Quinoa Casserole with Peruvian Potatoes and Cheese is a nutritious meal, offering a balanced blend of carbohydrates, proteins, and fats, along with a variety of vitamins and minerals. It's a hearty, comforting dish that doesn't compromise on nutrition.

Summary

The Baked Quinoa Casserole with Peruvian Potatoes and Cheese is a versatile, nutritious, and delicious meal that pays homage to traditional Andean ingredients while incorporating modern culinary elements. Whether you're looking to explore new flavors or simply seeking a comforting and healthy meal, this casserole is sure to satisfy.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was during my trip to Peru many years ago, where I had the pleasure of staying with a local family in a small village nestled in the Andes Mountains. The matriarch of the family, Doña Maria, welcomed me into her home with open arms and a warm smile. Little did I know, she would soon introduce me to one of the most delicious dishes I had ever tasted - Baked Quinoa Casserole with Peruvian Potatoes and Cheese.

Doña Maria was a master in the kitchen, and she took pride in sharing her culinary creations with anyone who crossed her threshold. As soon as I walked into her cozy kitchen, the aroma of garlic, onions, and spices filled the air, making my mouth water in anticipation. I watched in awe as she effortlessly moved around the kitchen, chopping vegetables, boiling quinoa, and grating cheese with precision and skill.

As I sat at the kitchen table, Doña Maria explained the process of making her famous Baked Quinoa Casserole. She told me that quinoa was a staple in Peruvian cuisine, known for its nutty flavor and high protein content. She also mentioned that Peruvian potatoes, or papas amarillas, were a type of yellow potato native to the Andes region, prized for their creamy texture and rich flavor.

The first step in making the casserole was to cook the quinoa until it was fluffy and tender. Doña Maria showed me how to rinse the quinoa to remove any bitterness, then simmer it in a pot of water until it absorbed all the liquid and fluffed up beautifully. Next, she boiled the Peruvian potatoes until they were fork-tender, then peeled and sliced them into thin rounds.

In a large mixing bowl, Doña Maria combined the cooked quinoa, sliced potatoes, grated cheese, and a mixture of sautéed onions, garlic, and spices. She gently folded everything together, making sure that each ingredient was evenly distributed throughout the bowl. The final touch was a generous sprinkling of fresh herbs and a drizzle of olive oil, which would give the casserole a golden, crispy topping when baked in the oven.

As the casserole baked in the oven, the kitchen filled with the irresistible scent of bubbling cheese, toasty quinoa, and fragrant herbs. I couldn't wait to taste the finished dish, knowing that it would be a symphony of flavors and textures that would delight my taste buds.

When the timer finally beeped, signaling that the casserole was ready, Doña Maria pulled it out of the oven with a smile of satisfaction on her face. The cheese was melted and gooey, the quinoa was perfectly cooked, and the potatoes were tender and creamy. I took a bite of the casserole and closed my eyes in bliss, savoring the delicious combination of flavors and textures that danced on my palate.

From that moment on, I knew that I had to learn how to make Doña Maria's Baked Quinoa Casserole with Peruvian Potatoes and Cheese. I asked her to teach me her recipe, and she graciously agreed, passing down her culinary knowledge and expertise to me.

Over the years, I have made this dish countless times for friends and family, always receiving rave reviews and requests for the recipe. I have added my own personal touches to it, experimenting with different cheeses, herbs, and spices to create a version that is uniquely my own.

Every time I make this casserole, I think back to that unforgettable trip to Peru and the kind-hearted woman who shared her love of cooking with me. I am forever grateful for the experience and the recipe that has brought so much joy and satisfaction to my life.

So, the next time you are looking for a comforting and delicious meal to share with your loved ones, why not try making my Baked Quinoa Casserole with Peruvian Potatoes and Cheese? I guarantee it will become a family favorite that you will cherish for years to come. Buen provecho!