Cheesy Veggie and Quinoa Bake

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 cup frozen corn
• 1 cup diced bell peppers
• 1 cup diced zucchini
• 1 can (14 oz) diced tomatoes
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/2 tsp salt

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a medium pot, bring quinoa and vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes.
3. 3 While quinoa cooks, sauté garlic, bell peppers, and zucchini in a pan until tender.
4. 4 In a large bowl, combine cooked quinoa, sautéed veggies, corn, diced tomatoes, paprika, salt, and pepper.
5. 5 Transfer mixture to a greased 9x13 inch baking dish.
6. 6 Evenly sprinkle cheddar and mozzarella cheeses over the top.
7. 7 Bake for 20-25 minutes, until cheese is bubbly and golden.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Baking dish
• Oven
• Stovetop pot
• Sauté pan

Variations

• Add black beans for extra protein.
• Substitute spinach for zucchini for a different texture.

Substitutions

• Use vegetable stock instead of broth for a deeper flavor.
• Substitute feta cheese for a tangy twist.

Pairings

• Pairs well with a crisp white wine.
• A sparkling water with lime makes a refreshing side.

Nutrition

Tips

• For extra flavor, toast the quinoa in a dry pan before cooking.
• Use any mix of your favorite veggies!

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until hot.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a side salad for a complete meal.
• Pairs well with garlic bread for a cozy dinner.

FAQ