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 cup black beans (half a can), rinsed and drained
1 red pepper, chopped
1 green bell pepper, chopped
1 red onion, chopped
½ bunch swiss chard, ribs removed
3 cloves garlic, minced
1 bunch fresh cilantro, chopped
1 tablespoon smoked paprika
3 teaspoons sea salt
½ cup mozzarella style Daiya cheese
Put soaked and drained quinoa and 2 cups water or bone broth in medium sauce pan and bring to boil. Reduce to simmer with lid on until cooked, about 10 to 15 minutes. Remove from heat and add the smoked paprika; set aside to cool. You will only use half of the quinoa in this recipe. Reserve the other half.
In a large mixing bowl, whisk eggs and salt; set aside.
Preheat oven to 375 degrees. Prep all veggies. Cut up peppers. Rinse and roll swiss chard and make one-inch julienne cuts. In a large sauté pan, sauté the red onion and peppers until golden; add garlic for one minute. Add greens 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, except cheese. Oil a 9×13 baking dish and pour all ingredients into baking dish. Add Daiya 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.
Recipe courtesy of CB&J Blog
