Description
A delicious and healthy twist on traditional Italian casserole, featuring quinoa and fresh vegetables.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can (15 oz) diced tomatoes
- 1 cup chopped spinach
- 1 cup chopped bell peppers
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the quinoa under cold water and drain.
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes or until liquid is absorbed.
- In a large mixing bowl, combine cooked quinoa, diced tomatoes, spinach, bell peppers, onion, garlic, Italian seasoning, salt, and pepper.
- Transfer the mixture to a greased baking dish and top with shredded mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add other vegetables like zucchini or mushrooms.
- This dish can be made ahead of time and stored in the refrigerator.
- For a vegan option, omit the cheese or use a dairy-free alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg