- 250 grams cream cheese, softened
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup sliced mushrooms
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked quinoa
- 1 cup grated mozzarella cheese
- 1/2 cup grated parmesan cheese
Preheat the oven to 180 degrees Celsius.
In a medium bowl, beat the cream cheese until smooth and creamy.
In a large skillet, heat the olive oil over medium heat. Add the onion, bell peppers, and mushrooms, and cook until the vegetables are tender, about 5-7 minutes.
Stir in the garlic, oregano, salt, and black pepper, and cook for an additional minute.
Stir the cooked vegetables into the cream cheese mixture, along with the cooked quinoa.
Transfer the mixture to a 9-inch square baking dish, and top with the mozzarella and parmesan cheese.
Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for a few minutes before slicing and serving. Enjoy!