Quinoa and Squash Bake

Quinoa and Squash Bake is a hearty, nourishing dish that combines the nutty flavor of quinoa with the sweetness of roasted squash, creating a perfect balance of taste and texture. This Paleo-friendly recipe is not only simple to prepare but also packed with nutrients, making it an ideal meal for any occasion.

Ingredients

• Quinoa - 1 cup (170g)
• Butternut squash - 1 cup, cubed (150g)
• Zucchini - 1 medium, diced (200g)
• Red bell pepper - 1 medium, diced (150g)
• Olive oil - 2 tablespoons (30ml)
• Garlic - 2 cloves, minced
• Dried thyme - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Eggs - 2 large
• Almond milk - 1/2 cup (120ml)
• Nutritional yeast - 2 tablespoons (optional)

Steps

1. Preheat the oven to 180°C (350°F).
2. Rinse the quinoa under cold water, then combine it with 2 cups of water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the quinoa is fluffy and the water is absorbed.
3. While the quinoa cooks, toss the cubed butternut squash, diced zucchini, and red bell pepper with olive oil, minced garlic, thyme, salt, and black pepper in a large mixing bowl.
4. Spread the vegetable mixture evenly on a baking sheet and roast in the preheated oven for 20 minutes or until tender and lightly browned.
5. In a separate bowl, whisk together the eggs and almond milk until well combined.
6. Once the quinoa and vegetables are cooked, combine them in a large mixing bowl. Pour the egg and almond milk mixture over the quinoa and vegetables, and stir in the nutritional yeast if using.
7. Transfer the mixture to a greased baking dish and spread it out evenly.
8. Bake in the oven for an additional 15-20 minutes or until the top is set and lightly golden.
9. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 150 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber, promoting satiety and digestive health.
• Packed with vitamins A and C from the squash and peppers, supporting immune function.

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