Quinoa And Garden Vegetable Bake
This Quinoa and Garden Vegetable Bake is filled with summer veggies like yellow squash, zucchini, sweet peas, and red bell peppers. Combine it all and bake together in a savory cheese sauce spiced with Italian herbs. It makes for a hearty and satisfying vegetarian dinner option that should please every member of the family.
In essence, it’s a casserole. A vegetable casserole. It’s maybe not the first thing you think of when it comes to casseroles. But you will from now on because it’s loaded with vegetables and they make the dish. And who doesn’t like baked cheese? No way to go wrong there.
Firstly, it’s also a feast for the eyes with red peppers and tomatoes, green zucchini, and a dash of parsley. Secondly, the toasty baked cheese is a sight for sore eyes. And hungry stomachs too.
Furthermore, it’s a hearty vegetarian entree option. But you can easily throw in some extra protein. For instance, diced sausage, shredded chicken, or crumbled bacon would all be great choices. Additionally, feel free to substitute the vegetables for any others that might be in season at the time. Or that you currently have sitting around in the fridge!
In conclusion, be sure to check out additional entree ideas on our blog.
Shared with permission from http://welcometothetable.coop
Quinoa And Garden Vegetable Bake Ingredients
- 1/2 cup quinoa, rinsed
- 1 cup water
- 2 tablespoons olive oil
- 1 medium onion, julienned
- 1 medium red bell pepper, diced
- 3 summer squash or zucchini, sliced into 1/4-inch rounds
- 1 cup sweet peas, fresh or frozen
- 1/2 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 6 ounces tomato paste
- 2 eggs
- 1 pound cottage cheese
- 1 bunch parsley, finely chopped
- 2 cups provolone cheese, shredded
- 1 large tomato, sliced