Ingredients
- 1 cup quinoa
- 1 tablespoon butter (unsalted)
- 1 1/2 cups chicken stock
- 3 eggs
- 1/4 cup milk
- 1 cup shredded zucchini
- 1 cup shredded squash
- 1 cup button mushrooms
- 1 cup caramelized onions
- 1 cup shredded mozzarella
- 1 1/2 tablespoon Buttermilk Ranch Seasoning Mix
- 1/2 teaspoon freshly ground pepper
- 1/4 cup grated Asiago (or more if you like – I liked almost 1/2 of a cup).
Instructions
- Preheat the oven to 375 degrees.
- Put the quinoa and butter in a pan and saute over medium for about 5-7 minutes or until the quinoa smells nutty. They will also get slightly browned (don’t burn them!). Also, stir gently while they are cooking.
- Pour the chicken stock and bring just to a boil.
- Once it boils, reduce the heat to low, cover and cook for 12-15 minutes or until the liquid is all dissolved.
- Butter an 8×8 glass pan.
- Gently beat the eggs.
- Add the milk and whisk to incorporate.
- Add in the Buttermilk Ranch Seasoning Mix and pepper, whisk.
- Add in the vegetables and stir to coat.
- Add in the quinoa (it can be hot, that’s ok) and combine well. The mixture will be moist though not sopping wet. If it appears too dry you can add a 1/8 cup of milk but you shouldn’t need to.
- Add in the mozzarella and mix.
- Pour into the prepared pan.
- Add the Asiago cheese on top.
- Bake for 25-30 minutes or until just set and the top is slightly golden.*
- *Note: Once it got slightly golden I actually broiled it for about 2-3 minutes as I wanted more of a crust.
