Quinoa and Veggie Bake
Basic Information
- Servings: 4
- Serving Size: 1 cup
- Difficulty: 3
- Budget: 3
- Prep Time: 20
- Cook Time: 35
- Total Time: 55
- Meal Type: Breakfast
Diet Types
- Vegan
- Vegetarian
- Dairy-Free
- Plantstrong
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Zone
- Flexitarian
- Blue Zones
- Weight Watchers
- SlimFast (as meal)
- HMR (as meal)
- Halal
- Kosher
- Jain (no onion option)
- Rastafarian Ital
Equipment
- - Baking dish
- - Medium saucepan
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 4 cups mixed veggies (e.g., zucchini, bell peppers, spinach)
- 1 onion , chopped (optional for Jain)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- - Salt and pepper to taste
Directions
- - Preheat oven to 375°F (190°C).
- - In a saucepan, bring broth to a boil, add quinoa, reduce heat, and simmer for 12-15 minutes until fluffy.
- - Heat 1 tablespoon olive oil in a skillet, sauté onion (if using) and veggies for 5-7 minutes, mix with quinoa, cumin, salt, and pepper.
- - Transfer to a baking dish, drizzle with remaining oil, and bake for 25-30 minutes until lightly crisped on top.
- - Serve 1 cup per portion warm.
Storage
Refrigerate in an airtight container for up to 3 days. Reheat in oven or microwave.
Nutrition
- Calories: 280
- Protein: 10g
- Fat: 10g
- Carbs: 40g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A