Baked Quinoa Casserole with Peruvian Potatoes and Cheese

Ingredients

 * 2 tbl olive oil
 * 2 x leeks, white part only, cle
 * 2 x cloves garlic, peeled and diced
 * 1 x green bell pepper, diced
 * 1 x red bell pepper, diced
 * 4 x eggs
 * 3/4 cup low-fat milk
 * 1 cup quinoa, cooked
 * 1 1/2 cup grated smoked cheddar cheese
 * 1 lb Peruvian potatoes, unpeeled, diced and
 * Salt and pepper to taste
 * 1 tsp thyme leaves

Directions

 * Preheat oven to 350 degrees F.
 * Oil a 2-quart gratin dish.
 * In a sautepan over medium heat, heat olive oil and add leeks.
 * Saute, stirring, until they become tender, about 5 minutes.
 * Add the garlic and continue to cook, stirring, for another minute.
 * Add the peppers and cook, covered, for 5 to 10 more minutes, until peppers are tender, yet crisp.
 * Remove pepper mixture for the heat.
 * In a bowl, beat eggs and milk.
 * Stir in the quinoa and add cheese, potatoes, pepper mixture, salt, pepper and thyme. *Pour into the prepared baking dish and bake for about 35 to 45 minutes, until the top is golden brown.
 * Let mixture rest about 5 minutes before serving.