| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 2/3 | tablespoons | quinoa raw | 1/3 | slice, large (1/4" thick) | Onion, chopped | 2/3 | tablespoon | butter | 1/4 | cup, chopped | broccoli florets | 1/3 | medium | Carrots, raw | 2 1/8 | slices | zucchini, diced | 3/4 | slice | Yellow squash | 2 2/3 | tablespoons | green beans | 1/3 | ounce | Mushrooms, portabella, raw | 1 1/3 | ring (3" dia, 1/4" thick) | Peppers, sweet, red, raw, chopped | 1 1/3 | ring (3" dia, 1/4" thick) | green pepper, finely chopped | 1 1/8 | large | eggs | 1/4 | cup, shredded | shredded cheddar cheese | 1/2 | cup, with hulls, edible yield | sunflower seed kernels, raw |
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Steps
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Sequence
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Step
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| 1 | Cook quinoa. While it''s cooking, clean and dice all vegetables. Mix with cooked quinoa and grated cheese and 1/2 of sunflower seeds. Pour into 4 greased 8 x 8 pans. Pour eggs evenly over the four pans. Sprinkle with sunflower seeds. Bake at 350 for 45 minutes. |
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