Italianesque Quinoa Bake

I’ve finally perfected my Italianesque Quinoa Bake and… It. Is. Yummy.

Was on my own for dinner last nite but still made a 9″ x 13″ – ate 1 serving then froze the rest as individual servings for lunches and spare dinners. Every once in a while I give John a break from eating what I am eating so he can grill a steak or eat out. Hence the nights I need spare dinners so I can just eat from the freezer.

This dish is chock full of toasted quinoa cooked in chicken broth, freshly chopped veggies, and the stars of the show: Parmesan & Romano cheeses!

#EatTheRainbow

Italianesque Quinoa Bake Recipe

Ingredients

• 270 g (1 1/2 cups) uncooked quinoa
• 3 Tbsp extra virgin olive oil, divided
• 3 cups unsalted chicken broth
• extra virgin olive oil spray
• 110 g chopped yellow onion (about 1 medium)
• 196 g chopped zucchini (about 1 medium)
• 5/8 tsp (1/2 tsp + 1/8 tsp) coarse kosher salt, divided
• 2 Tbsp Nearly Italian Seasoning
• 3 tsp minced garlic
• 1/2 tsp crushed red pepper
• 1/4 tsp ground black pepper
• 1 (14.5 oz) can petite diced tomatoes, drained
• 10.5 oz fresh spinach leaves
• 4 large eggs, beaten
• 180 g (1 1/2 cups) grated Parmesan & Romano cheese

Directions

1. Rinse 1 1/2 cups uncooked quinoa using a fine mesh strainer, drain well, then set aside.
2. Heat 1 Tbsp extra virgin olive oil over medium low heat in a large skillet on stovetop.
3. Add drained quinoa and toast for 3 mins.
4. Add 3 cups unsalted chicken broth and bring to a boil.
5. Reduce heat to low, cover, and cook (undisturbed) for 12 mins.
6. Remove from heat and allow to rest 5 mins.
7. Uncover and fluff quinoa, then recover and set aside.
8. Preheat oven to 350° F.
9. Liberally spray a 9″ x 13″ baking dish with extra virgin olive oil, then set aside.
10. Reheat skillet over medium heat.
11. Add remaining 2 Tbsp extra virgin olive oil and heat.
12. Add 110 g chopped yellow onion, 196 g chopped zucchini, and 1/8 tsp coarse kosher salt – then sauté 7 mins.
13. Add 2 Tbsp Nearly Italian Seasoning, 3 tsp minced garlic, 1/2 tsp crushed red pepper, and 1/4 tsp ground black pepper – then sauté 1 min.
14. Stir in drained 1 (14.5 oz) can petite diced tomatoes and stir until well-combined. 
15. Add 5.25 oz fresh spinach leaves and stir occasionally until wilted.
16. Add remaining spinach and stir occasionally until wilted.
17. In a large mixing bowl, mix the cooked quinoa and beaten 4 large eggs until well-combined.
18. Stir in 180 g (1 1/2 cups) grated Parmesan & Romano cheese – a bit at a time – until well-combined. 
19. Stir in the sautéed veggie mixture until well-combined.
20. Transfer the quinoa mixture into prepared baking dish.
21. Bake at 350° F for 50 mins.

NUTRITION FACTS
Servings	8
Amount Per Serving	6 oz (170 g)
Calories	320
		% Daily Value*
Total Fat	15g	19%
Saturated Fat	6g	30%
Trans Fat	0.3g
Monounsaturated Fat	6g
Polyunsaturated Fat	2g
Cholesterol	125mg	42%
Sodium	450mg	20%
Total Carbohydrate	27g	10%
Dietary Fiber	4g	14%
Total Sugars	4g
Added Sugars	0g
Sugar Alcohols	0g
Protein	18g
Vitamin D	1mcg	6%
Calcium	180mg	14%
Iron	2.8mg	15%
Potassium	560mg	12%
Vitamin A	850 IU	18%
Vitamin C	12mg	13%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LactoOvoVeg