Au Gratin Vegetable Bake

Au Gratin Vegetable Bake image


  • 1 cup quinoa, uncooked and rinsed
  • 1 Tbsp. canola oil
  • 1 medium onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 1 Tbsp. dried thyme
  • 1/4 tsp. chipotle chili powder
  • 1 cup Hood® Light Sour Cream
  • 2 large eggs, slightly beaten
  • 1 tsp. salt
  • 3/4 tsp. fresh ground white pepper
  • 2 cups cooked chopped broccoli
  • 2 cups cooked sliced carrots
  • 1 tsp. ground cumin


  • STEP 1

    Cook quinoa according to package directions. Meanwhile, heat oil in a medium skillet over medium heat. Add onion and garlic to the pan and sauté until soft, about 5 to 7 minutes. Add thyme, cumin, and chili powder and sauté for another minute or two. Remove from heat.

  • STEP 2

    In a large mixing bowl, combine sour cream, eggs, salt, and white pepper. Mix well. Add quinoa, broccoli and carrots to the bowl and combine well.

  • STEP 3

    Transfer mixture to prepared baking dish. Bake for 40 to 45 minutes or until set.

  • STEP 4

    Serve Warm

Per serving: Calories: 245, Carbohydrate: 29 grams, Fat: 11 grams, Saturated fat: 4 grams, Protein: 9 grams, Cholesterol: 78 milligrams, Sodium: 498 milligrams, Calcium: 102 milligrams.

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