This was an experiment. Taking dregs from my kitchen and trying to put them together in a way that would taste good and satisfy hunger. A workhorse solo supper. With some leftover milk, I made ricotta (I’m obsessed!). Quinoa in the pantry. Bits of veggies in the crisper. A ready supply of breadcrumbs.
Combine and bake.
I tried to get a little creative by making a layer of ricotta. I think it only made for an interesting picture. Mixed with everything before baking probably would have not made any difference. Well-planned, this meal was not. Tasty and satisfying, it actually was.
Dining companion: Big Love
Adapted from Gourmet Recipes for One
1/2 cup quinoa
1/2 cup ricotta
2 tablespoons grated gruyere cheese
1/2 red pepper, diced
1 broccoli crown, roughly chopped
Salt and pepper
1 teaspoon olive oil
1 tablespoon breadcrumbs
1 tablespoon grated parmigiano
Preheat oven to 375 degrees.
Heat oil in saucepan over medium heat. Add red pepper and cook until slightly softened, a few minutes. Add quinoa and lightly toast. Add 1 cup of water, broccoli and a good pinch of salt, and bring to a boil. Once bubbling, reduce heat to low, cover and cook until quinoa is cooked, about 15 minutes. Cool slightly. Season to taste.
Lightly grease an individual baking dish or large ramekin. Beat egg in a small bowl and add to quinoa. Mix well. Mix ricotta and gruyere together in another small bowl.
Add half of quinoa to baking dish. Spread cheese mixture over top. Add remaining quinoa and then top with breadcrumbs and parmigiano.
Cover lightly with foil and bake for 20 minutes. Remove foil and continue to bake another 10-15 minutes until crumbs brown to your liking.