web analytics

Servings: 8

Weight Watcher Smart Points: 11

Preparation Time: 15 Minutes

Cooking Time: 28 Minutes

Ready In: 43 Minutes

Ingredients

  • 1 cup unsweetened almond milk (or milk)
  • 3 cups cooked quinoa
  • 4 ounces cream cheese (I used toffuti)
  • 1 cup frozen corn, thawed
  • ½ Green pepper, chopped
  • 4 ounces chopped green chilies
  • 8 ounces havarti cheese, shredded (any white cheese will work - I used Daiya Havarti)
  • ½ cup mozzarella cheese (I used Daiya)
  • 2 tablespoons butter or olive oil (I used Earth Balance)
  • 3 tablespoons quinoa flour (or flour)
  • ½ Red pepper, chopped
  • ½ teaspoon sea salt
  • ½ teaspoon smoked paprika
  • 1 yellow onion, chopped
  • 3 zucchini, shredded

Instructions

  1. Preheat oven to 350 degrees.Spray a medium skillet with olive oil and heat to medium
  2. Add chopped onion and cook for five minutes
  3. Add peppers and zucchini and cook for eight more minutes
  4. Stir in green chilies, corn and cooked quinoa.Meanwhile, melt butter in a saucepan and whisk in flour
  5. Cook for 3 minutes, until brown
  6. Whisk in milk
  7. Cook over medium heat until thickened, about 4 or 5 minutes
  8. Add cheese, cream cheese, nutritional yeast, smoked paprika and salt and cook until cheese is melted.Combine quinoa mixture with cheese sauce and top with additional cheese
  9. Bake for 15 minutes and allow to cool for 10 minutes prior to serving.

Leave a Comment