Instantly Fresh Italian Blend, Litehouse Gorgonzola Crumbles, and other classic, Italian-inspired ingredients. This recipe makes a quinoa loaf that serves six, but since this dish freezes well, it’s great for make-ahead, portioned meals.
3 cups quinoa (rinsed in a fine-mesh strainer until water runs clear),
6 cups water,
24 ounces prepared tomato sauce,
1 large egg beaten,
2 cups frozen green peas, cooked,
1 15-ounce can unsalted, diced tomatoes drained,
1 ounce Litehouse Instantly Fresh Italian Blend (1/8 cup),
¼ teaspoon salt,
Non-stick cooking spray,
2 ounces Parmigiano Reggiano Cheese (optional),
1 ounce Litehouse Gorgonzola Crumbles
1. Put quinoa in large pot with water and bring to boil. Lower heat to simmer and place tight-fitting lid on pot. Continue cooking quinoa on low heat for 15-17 minutes until fluffy and quinoa appears translucent.
2. Add quinoa to large bowl. Pour in tomato sauce and beaten egg. Stir ingredients well and mix thoroughly with quinoa. Add peas and diced tomatoes and stir to distribute vegetables throughout quinoa.
3. Add Litehouse Instantly Fresh Italian Blend and salt to quinoa stir to distribute herbs and salt.
4. Pre-heat oven to 375 degrees. Spray large baking dish with light coating of non-stick cooking spray. Pour one-half of mixture into baking dish. If adding Parmigiano Reggiano cheese, sprinkle it over quinoa. Pour remaining quinoa on top of Parmigiano Reggiano. Distribute Litehouse Gorgonzola Crumbles on top.
5. Bake for 20 minutes until edges appear browned and pull away from sides of baking dish. Insert a knife in middle of quinoa loaf; if it comes out clean, it’s done.