Quinoa frittata with roasted red peppers and manchego is not just any dish; it’s a culinary hug wrapped in a colorful, wholesome package. Picture this: a fluffy frittata filled with nutty quinoa, sweet roasted red peppers, and rich, tangy manchego cheese. colorful veggie pasta primavera The aroma wafts through the kitchen, making your taste buds dance like they’ve just heard their favorite song. Whether it’s brunch with friends or a cozy family dinner, this dish is destined to impress and satisfy.

I remember the first time I made this quinoa frittata on a lazy Sunday morning. My friends gathered around the table, and as I lifted the frittata from the skillet, their eyes widened in amazement at its glorious golden hue. It quickly became our go-to recipe for any occasion that required deliciousness on a plate. If you’re ready to make your kitchen smell divine while also impressing your loved ones, let’s dive right into this delightful creation! For more inspiration, check out this smashed potatoes recipe recipe.

One Saturday morning, I served this frittata to my family. Their delighted reactions made me realize how special this dish truly is.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: Use cooked quinoa for added texture; it’s gluten-free and packed with protein.
• Roasted Red Peppers: Opt for jarred or homemade; they bring sweetness and depth of flavor.
• Manchego Cheese: This Spanish cheese adds creaminess and a savory kick; feel free to substitute if needed.
• Eggs: Fresh eggs are key for fluffiness; use large eggs for best results.
• Spinach: Fresh spinach provides color and nutrients; wilt it slightly before adding.
• Olive Oil: A splash of good olive oil enhances the flavors beautifully; use extra virgin if you have it.
• Salt and Pepper: Season to taste; these basic staples elevate all the flavors in your dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Quinoa Base: Start by cooking one cup of quinoa according to package instructions until fluffy and light. Fluff with a fork for best results.

Sauté the Vegetables: In a large skillet over medium heat, add olive oil and sauté chopped roasted red peppers along with fresh spinach until they soften and brighten.

Mix It Up!: In a mixing bowl, whisk together your eggs with salt and pepper until frothy. Stir in cooked quinoa, sautéed vegetables, and shredded manchego cheese.

Cook the Frittata: Pour the mixture back into the skillet over medium heat. Cook until the edges set, about 5 minutes—watch for that golden crust forming!

Bake for Perfection: Transfer your skillet to an oven preheated to 350°F (175°C) and bake for about 15-20 minutes until fully set in the center—just like magic!

Serve & Enjoy!: Let cool slightly before slicing into wedges. Serve warm or at room temperature—perfect for impressing guests or enjoying solo!

Enjoy every bite of this vibrant quinoa frittata with roasted red peppers and manchego! roasted fall harvest salad.

Perfecting the Cooking Process

Start by roasting the red peppers while cooking quinoa, then mix everything with eggs before baking. This order saves time and ensures each ingredient shines.

Add Your Touch

Feel free to swap manchego with feta or add spinach for extra greens. light cucumber salad with feta Customizing makes your frittata unique to your taste. refreshing peach salad.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven to maintain texture.

Cooking this quinoa frittata with roasted red peppers and manchego always reminds me of sunny brunches with friends, filled with laughter and compliments about my culinary skills. For more inspiration, check out this stuffed peppers recipe recipe.

FAQ

Can I use other vegetables in the quinoa frittata?

Absolutely! Try zucchini, mushrooms, or even kale for different flavors.

Is it necessary to roast the red peppers?

Roasting enhances their sweetness and adds depth to the dish—definitely recommended!

How can I make this recipe vegan-friendly?

Substitute eggs with chickpea flour mixed with water for a plant-based option.

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Quinoa Frittata with Roasted Red Peppers and Manchego

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• Author: Mery Mack
• Total Time: 40 minutes
• Yield: Serves 6

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Description

Quinoa frittata with roasted red peppers and manchego offers a delightful blend of flavors and textures, making it the perfect dish for any meal.

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Ingredients

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• 1 cup cooked quinoa
• 1 cup roasted red peppers (jarred or homemade)
• 1 cup manchego cheese, shredded
• 6 large eggs
• 1 cup fresh spinach
• 2 tsp olive oil
• Salt and pepper to taste

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Instructions

1. Prepare your quinoa by cooking according to package instructions until fluffy.
2. In a large skillet, heat olive oil over medium heat. Sauté chopped roasted red peppers and fresh spinach until softened.
3. In a mixing bowl, whisk together eggs with salt and pepper until frothy. Stir in cooked quinoa, sautéed vegetables, and shredded manchego cheese.
4. Pour the mixture back into the skillet over medium heat. Cook until edges set (about 5 minutes).
5. Transfer the skillet to an oven preheated to 350°F (175°C) and bake for 15-20 minutes until fully set in the center.
6. Let cool slightly before slicing into wedges and serve warm or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Brunch
• Method: Baking
• Cuisine: Spanish

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 220
• Sugar: 2g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 10g
• Cholesterol: 200mg