Description
A healthy and hearty zucchini and quinoa casserole packed with nutrients and flavor.
Ingredients
Scale
- 2 cups quinoa, rinsed
- 4 cups water or vegetable broth
- 2 medium zucchinis, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup grated cheese (optional)
- 1 tsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
Instructions
- Preheat oven to 375°F (190°C).
- Cook quinoa in water or broth according to package instructions.
- Heat olive oil in a pan and sauté onion and garlic until soft.
- Add diced zucchini and cook for 5 minutes.
- Mix cooked quinoa, sautéed vegetables, salt, pepper, and oregano in a bowl.
- Transfer the mixture to a baking dish and top with cheese if using.
- Bake for 20-25 minutes until golden and bubbly.
- Let cool for 5 minutes before serving.
Notes
- Use vegetable broth for extra flavor.
- Add cooked chicken or tofu for extra protein.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg