Mediterranean Quinoa Casserole Recipe

Name: Sun Dried Tomato and Feta Italian Quinoa Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 ½ cups quinoa; ¼ cup each: sun-dried tomato pesto, chopped artichoke hearts (from a can), and chopped kalamata olives; 2 tablespoons chopped sun-dried tomatoes (I like to use oil packed); 1 ½ teaspoons each: dried thyme, basil, oregano and chili flakes; ½ teaspoon dried rosemary (crushed); 2 cloves garlic (grated with a Microplane or very finely minced); ½ teaspoon sea salt and fresh cracked pepper; 1 cup grated mozzarella (divided); ½ cup crumbled feta cheese (plus a little extra); 2 bell peppers (sliced); ½ red onion (sliced); Cherry tomatoes and fresh basil or parsley (for garnish)

The Endless Meal

1 hr Prep: 20 min Cook: 40 min

Serves: 4 Save

Ingredients (11)

1 1/2 cups quinoa
1/4 cup EACH: sun-dried tomato pesto, chopped artichoke hearts (from a can), and chopped kalamata olives
2 tablespoons chopped sun-dried tomatoes packed in oil
1 tablespoon Italian seasoning
2 cloves garlic grated with a Microplane or very finely minced
1 teaspoon EACH: sea salt and pepper
1 cup grated mozzarella divided
1 cup crumbled feta cheese divided
2 bell peppers chopped
1/2 red onion sliced
Cherry tomatoes and fresh basil or parsley to serve