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Layered Quinoa, Chick Pea and Le Douanier Casserole

Layered Quinoa, Chick Pea and Le Douanier Casserole

6 portions


  • 30 ml (2 tbsp.) butter
  • 1 red onion, chopped
  • 2 cloves of garlic, chopped
  • 1 green pepper, diced
  • 227 g (8 oz) basket of mushrooms, sliced
  • 500 ml (2 cups) tomato sauce
  • 10 ml (2 tsp.) dried oregano
  • Salt and freshly ground pepper
  • 300 g (10 oz) Le Douanier cheese, sliced
  • 500 ml (2 cups) quinoa, millet, rice or small pasta, cooked
  • 398 ml (14 oz) can of chick peas, rinsed and drained


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  • Preheat oven to 190˚C (375˚F).
  • In a saucepan, melt butter over medium-high heat and brown the onion and garlic for 2 minutes.
  • Add the green pepper and mushrooms, and continue cooking for 5 minutes.
  • Add the tomato sauce and oregano, and season to taste. Let simmer for 5 minutes.
  • In a baking dish, add 1/3 of the sauce and top with half of the quinoa, chick peas and cheese. Repeat the layers, adding the last 1/3 of the sauce before the cheese.
  • Bake at 190˚C (375˚F) for 20 minutes. Broil if desired.
  • Serve hot.

You can use this cheese for this recipe


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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