Adapted from An Edible Mosaic.
Salt & pepper
Your favourite vegetables (this is what I used)
- 4 medium size onions, halved
- 1 large green pepper, quartered
- 2 tomatoes, halved
- 1/2 cucumber, quartered
- 10-12 white mushrooms
1 c. Red quinoa
1-2 c. Water
1 clove Garlic, minced
1 can (680 mL) Thick tomato-based pasta sauce
Sprinkle of oregano
Sprinkle of allspice
2 tbsp Butter
2 tbsp Flour
1.5 c. 1% or 2% Milk
2 Egg yolks, lightly beaten
Pinch of nutmeg
Salt & pepper
2-3 sprigs Fresh basil, chopped (optional)
1 pkg Shredded cheese (I used PC Tre Formaggi Shredded Italian Cheese)
Brush both sides of the vegetables with olive oil. Arrange the vegetables in a single layer on the baking sheet. Season with salt and pepper.
Bake for 12- 15 min, flip the vegetables 1/2 way through.
Note: You can also preheat the oven to 400°F and bake the vegetables for 40 min, flipping them 1/2 way through.
Transfer the roasted vegetables to a bowl and let them cool. Remove the vegetables from the liquid, cut them into bite size pieces and set aside. Reserve the liquids.
Preheat oven to 350°F.
Transfer the reserved liquid to a measuring cup. If the volume is less than 2 cups of water, top the liquids up to 2 cups. (If there are more than 2 cups of liquid, only use 2 cups in this recipe and discard the rest.)
Wash the quinoa thoroughly to remove the bitter taste. In a medium sauce pan, combine the minced garlic, quinoa and the reserved liquid; bring the liquid to a simmer. Turn down the heat and simmer for 10 min, uncovered. Then, remove the sauce pan from heat, cover and let sit for 5 more minutes. Fluff with fork.
Add the pasta sauce, fresh basil, oregano and allspice to the quinoa, stir to mix.
For the cream sauce, warm the milk in the microwave. (In my microwave, I warm each 3/4 cup of cold milk for 1 min.)
In a small sauce pan, melt the butter over medium heat. Add flour and quickly whisk to combine.
Slowly whisk in the warm milk and cook until smooth.
Remove from heat and stir in the nutmeg, salt and pepper.
Transfer about 1/4 cup of the cream sauce to the egg yolks, added a little bit at a time to prevent cooking the egg. Whisk until smooth.
Slowly add the egg yolk mixture to the rest of the cream sauce, whisk until well combined. Turn the heat on low, cook for a few minutes until the sauce thickens.
Assemble the casserole in a 13"x9" glass dish, in this order, starting at the bottom: quinoa mixture, cheese, roasted vegetables, quinoa mixture, cream sauce and top with more cheese.
Bake for about 35-40 min, until the cheese on the top is golden brown.