Quinoa Lasagna

 Main Dishes  Comments Off on Quinoa Lasagna
Sep 272013
 

Quinoa Lasagna | My Little Gourmet

Yes, here it is again…quinoa. The last time I shared a quinoa recipe was this Mediterranean Quinoa Salad, which was a looong time ago. I am way past due for another recipe.

Quinoa Lasagna | My Little Gourmet

If you guys use your favorite pre-made tomato sauce, this lasagna is so easily and quickly prepared. To top it off, it is healthy and Arik absolutely loved it. He even requests quinoa now, when I ask him what he wants to eat. I better get to work and find some more recipes…if anyone has suggestions, I am all ears! 🙂

Quinoa Lasagna | My Little Gourmet

 

Quinoa Lasagna
 
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Author:
Serves: 8
Ingredients
  • 2 cups/480ml water
  • 1 cup/170g quinoa
  • 1 tablespoons olive oil
  • 1 large onion, chopped
  • 1 cup/100g mushrooms, sliced
  • 2 cloves garlic, pressed
  • 2 cups/500g tomato sauce or pasta sauce
  • 2 cups/400g cottage cheese
  • 1 large egg, beaten
  • ¼ cup/15g parmesan cheese
  • 2 tablespoons chopped fresh basil or ½ teaspoon dried basil
  • 1 tablespoon dried oregano
  • 1 medium zucchini
  • 2 cups packed fresh spinach (tough stems removed) or 250g frozen spinach, thawed and liquid squeezed out
  • 1½ cups/150g shredded mozzarella cheese
  • salt and pepper
Instructions
  1. Grease a 9-by-13-inch (23-by-33-cm) baking dish.
  2. Place quinoa in a strainer and rinse really well. Add it to a medium saucepan, along with the water and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until there is no water left in the pan. Fluff with a fork and spread evenly in the bottom of the baking dish.
  3. Preheat oven to 350℉/175℃.
  4. Add oil to a large saucepan and place over medium heat. Add onion and cook, stirring frequently for about 5 minutes or until transparent and slightly browned.
  5. Add mushrooms and cook for about 3 to 4 minutes until softened and very little moisture is left in the pan. Add the garlic and tomato sauce, stir until hot and remove from heat.
  6. Combine cottage cheese and beaten egg in a medium bowl. Add parmesan cheese, basil, and oregano and mix well.
  7. Spread ⅓ of the tomato sauce over the quinoa and top with all of the zucchini.
  8. Top this with all of the cottage cheese mixture, ½ of the remaining sauce, and all of the spinach. Finish with the remaining sauce and spread mozzarella on top.
  9. Bake lasagna for 35 to 40 minutes or until cheese is melted, bubbling and slightly browned around the edges.
  10. Allow lasagna to stand for 10 minutes before serving.

 
Recipe adapted from Eating Well.
 Posted by at 12:30

Mini Oatmeal Banana Cottage Cheese Pancakes

 Breakfast  24 Responses »
Sep 072013
 

Mini Oatmeal Banana Cottage Cheese Pancakes | My Little Gourmet

A bit of a long title, I know, but I just felt that every one of these ingredients needed to get a mention. Especially cottage cheese…I love cottage cheese! It’s low in fat, high in protein and full of healthy vitamins and minerals. And best of all, it’s delicious!

Mini Oatmeal Banana Cottage Cheese Pancakes | My Little Gourmet

I’ve always wanted to try out cottage cheese pancakes, and when I found a recipe that included oats and bananas, I knew it would be a perfect recipe for Arik. We ate these mini pancakes topped with maple syrup, strawberries, and blueberries. Since it was only the two of us eating, some were left over, which Arik ate as an afternoon snack with no syrup or anything. I’m thinking these would be great to pre-make, freeze and then pop in the toaster in the mornings.

Mini Oatmeal Banana Cottage Cheese Pancakes | My Little Gourmet

Once you pour the batter in the pan, you can add blueberries, chocolate chips, etc. to the pancakes. If you want to make mini pancakes as well, an easy way to do it, is to fill an empty squeeze bottle with the batter and then use that to portion out small amounts. I’ve made these both as minis, and regular sized pancakes, and Arik could have cared less what size they were, so I think from now on I will save some time and just use a tablespoon to plop some batter in the pan. 🙂 If you guys are needing some more breakfast ideas for your little ones come check out my Pinterest Board, Breakfast for Kids to gather some inspiration! 🙂

Mini Oatmeal Banana Cottage Cheese Pancakes | My Little Gourmet

5.0 from 3 reviews
Mini Oatmeal Cottage Cheese Banana Pancakes
 
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Author:
Serves: 3-4
Ingredients
  • 1 cup/80g old-fashioned or quick cooking oats
  • 1 banana
  • 1 cup/200g cottage cheese
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • butter for cooking
Instructions
  1. Combine all ingredients in a blender and blend until batter is quite runny.
  2. Lightly coat a nonstick skillet or griddle with butter and heat over medium low heat.
  3. Drop about a tablespoon of batter onto skillet and cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more butter and remaining batter.
Notes
*An easy way to make mini pancakes is to fill the batter into an empty squeeze bottle and use it to drop small amounts of batter onto the skillet.
*Once the batter is on the skillet you can drop blueberries, chocolate chips, etc. onto the pancake.
 
 Recipe adapted from Ambitious Kitchen.
 Posted by at 10:35