Quinoa (keen-wa) and Veggie Bake

Quinoa is actually an herb but behaves like a grain. Use it like you would cous cous or rice. You can find it in the health food section of the grocery store. Dry, it looks almost like barley. It's quite tasty and I've used it in soup but otherwise this is a pretty new ingredient for me. So far, my husband and I both LOVE it. It's got a nutty taste and almost a crunchy-soft texture. You can substitute whatever veggies and herbs you like for this recipe. I just made it up on the fly.

Quinoa and veggie Bake

1 cup quinoa (raw)
2 cups beef or chicken stock
Olive oil or cooking spray
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 medium zucchini, chopped
2 cloves garlic
salt and pepper to taste
1-2 tsps each of thyme, basil, and tarragon
2 oz cheese (i used half parmesan and half sharp cheddar)

Cook quinoa according to package directions using chicken or beef stock as the liquid. It cooks a lot like rice. It's done when all the liquid is absorbed.

When the quinoa is almost done, saute the onion, carrots, celery, zucchini and garlic in skillet with olive oil or in non-stick skillet with cooking spray until all veggies are al dente to just soft. Add herbs and salt/pepper.

Mix quinoa and veggies. Either transfer to an oven safe dish or keep in skillet. Top with cheese and bake off for about 20 minutes til cheese is melted.