Description
A wholesome and nutritious bake featuring seasonal vegetables and quinoa, perfect for a healthy dinner option.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the quinoa under cold water and drain.
- In a pot, combine quinoa and vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- In a large skillet, sauté onion and garlic until translucent.
- Add zucchini, bell pepper, and cherry tomatoes, cooking until tender.
- Stir in spinach, oregano, basil, salt, and pepper.
- Combine the cooked quinoa with the vegetable mixture.
- Transfer to a baking dish and top with shredded cheese if desired.
- Bake for 25-30 minutes until heated through and cheese is melted.
- Let cool for a few minutes before serving.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This dish can be made ahead of time and reheated.
- For a vegan option, omit the cheese or use a dairy-free alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Harvest Vegetable, Quinoa Bake, Nutritious Dinner, Healthy Recipe