Soak time: 20 minutes
Prep and cook time: 1 hour Serves 12
1 cup quinoa (soaked in some water with juice from half lemon for 20 minutes, then drained and rinsed)
2 cups water or healing bone broth
1 dozen pastured eggs
1 red pepper, small dice
1 red onion, small dice
1 bunch swiss chard
3 cloves garlic, minced
½ pound maitake mushroom
1 bunch fresh basil, chopped
3 teaspoons sea salt
goat cheese
Put soaked and drained quinoa and 2 cups water in medium sauce pan and bring to boil. Reduce to simmer with lid on until cooked, 10 to 15 minutes. Remove from heat and set aside to cool. In a large mixing bowl, whisk eggs and salt; set aside.
Preheat oven to 375 degrees. Prep all veggies. Cut up mushrooms. Rinse and roll swiss chard and make one-inch julienne cuts across swiss chard rolls. In a large sauté pan, sauté the red onion, mushrooms, and red pepper until golden; add garlic for one minute. Add swiss chard and sauté until wilted. Allow to cool down.
Make sure quinoa and veggies are not too hot when adding to eggs. Mix all ingredients in one large bowl. Oil a 9×13 baking dish and pour all ingredients into baking dish. Add broken pieces of goat cheese to casserole. Cover with tin foil and bake for 30 minutes. Check middle and, if it is still liquid, cover casserole and bake at 400 degrees for 10 more minutes. Remove tin foil for the last 5 minutes.
