5.5 C
Thursday, April 9, 2020
Connecting Our Communities

Something hearty and healthy to start the year


Sketches of our town

Slowing down and taking in our surroundings – the proverbial stopping to smell the roses – is...

Number of COVID-19 cases continues to rise in the region

There are now 148 cases of COVID-19 in Waterloo Region, the Public Health department reported this morning...

News Briefs

Woolwich nixes traffic islands Displeased with the troublesome pedestrian islands installed during the Region of Waterloo’s reconstruction of Church Street...

Region sees first COVID-19 fatality

There were 117 cases of the novel coronavirus in Waterloo Region as of Wednesday morning, the most...


clear sky
5.5 ° C
8 °
2.8 °
86 %
1 %
9 °
4 °
8 °
15 °
13 °

Chances are all the over-indulging in food and drink during the holidays prompted a New Year’s resolution list that includes eating better. Some healthier choices are likelier in order just for change, at any rate.

Get a plateful of colour from this comforting casserole made with quinoa and vegetables. The melted cheese topping with its crispy edges makes it simply irresistible – and we don’t want to go cold turkey on the indulgences, right?

Leeks are a nice choice in this Quinoa and Veggie Casserole, but need to be thoroughly cleaned. Trim the roots and some of the dark green tops off. Cut in half lengthwise and wash well.

This recipe also lets you get ahead of the game: the night before, complete step one and the first part of step two, then refrigerate overnight.  Pop it in the oven for dinner the next day, increasing the bake time by 5 to 10 minutes from the 35 minutes it would be otherwise.

This casserole is versatile so you can use whatever veggies you have on hand. No broccoli? No worries. Use cauliflower instead. Swap peas for corn.

Quinoa and Veggie Casserole

  • 2 tsp. extra virgin olive oil
  • 1 leek, white and light green part only, thinly sliced
  • 3 cloves garlic, minced
  • 1 red, orange or yellow bell pepper, chopped
  • 2 tsp. Italian herb seasoning
  • 1 cup quinoa, rinsed
  • 2 cups broccoli florets
  • 1-3/4 cups sodium reduced vegetable broth
  • 1 cup corn kernels
  • 175 mL (3/4 cup) shredded light old Cheddar cheese
  • 1 Tbsp. chopped fresh parsley

In a large nonstick skillet, heat oil over medium heat and cook leek, garlic, red pepper and Italian herb seasoning for 5 minutes or until starting to soften. Stir in quinoa, broccoli and vegetable broth. Bring to a boil; reduce heat to low and cover and cook for about 15 minutes or until quinoa is tender. Stir in corn and cook for 5 minutes.

Spoon mixture into small casserole dish and sprinkle with cheese and parsley. Bake in preheated 200°C (400°F) oven for about 10 minutes or until cheese is melted.

Makes 6 servings.

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to The Observer's online community. Pseudonyms are not permitted. By submitting a comment, you accept that The Observer has the right to reproduce and publish that comment in whole or in part, in any manner The Observer chooses. Please note that The Observer does not endorse the opinions expressed in comments. Comments on this story are moderated according to our submission guidelines. Comments are welcome while open. We reserve the right to close comments at any time.


Sketches of our town

Slowing down and taking in our surroundings – the proverbial stopping to smell the roses – is oft discussed but seldom acted on. The measures put in place to slow the coronavirus...

In Print. Online. In Pictures. In Depth.

You obviously love community journalism. Thanks for visiting today. If you have a great local story, let us know.

Keeping the lights on at Elmira biogas plant

With much of the province shut down, demand for electricity has dropped, but it’s business as usual for the biogas plant in...
- Advertisement -