I needed ideas for supper last night, so I asked the hubby if he had any suggestions. I told him it had to use hamburger since that is what I had thawed and ready. Between the two of us, we came up with this casserole. I am just estimating on the amounts because I really didn’t measure the spices or most of the cheeses! It must have been a success because there are no leftovers!
3/4 c. dry quinoa (I used tri-color quinoa)
1-1/2 c. water
Combine the water and quinoa. Bring water to a boil and cook quinoa for about 15 minutes. While it is cooking, work on the beef mixture.
1-1/2 lbs. ground beef
2-3 mini sweet peppers, diced
1/2 medium onion, diced
Brown the ground beef. Add the peppers and onions to the meat and cook until tender. Drain off fat. Sprinkle the beef mixture with (maybe 1/2 tsp each) salt, pepper, onion powder, garlic powder, basil and chili powder. Stir in well. Add a medium handful of fresh spinach, stir, and cover. Turn off heat and let rest while you make the cheese sauce.
8 oz cream cheese
1/2 c. cottage cheese
1 c. ricotta cheese
1/2 c. Parmesan cheese
Add the cheeses and eggs together in a large mixing bowl and mix well. I used my stick blender, but a hand mixer is fine, too.
Lightly grease a 9×9 inch baking pan. Spread half of the meat mixture on the bottom of the pan. Layer half of the quinoa on the meat and then half of the cheese mixture. Repeat layers. Spread grated mozzarella cheese on top. Bake at 350 degrees for about 30 minutes. Serve with a fresh green salad!
Serves 6-8. If you make it for 6 servings, there are just 13 carbs per serving. If 8 servings, there are 10 carbs per serving.