Savory Quinoa Bake

This Savory Quinoa Bake is a delightful combination of protein-rich quinoa, fresh vegetables, and aromatic herbs, baked to perfection. It serves as a hearty and nutritious side dish that complements any meal.

Ingredients

• Quinoa - 1 cup (185g)
• Vegetable broth - 2 cups (480ml)
• Zucchini - 1 medium (150g), diced
• Bell pepper - 1 medium (150g), diced
• Red onion - 1/2 medium (75g), chopped
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon (15ml)
• Dried oregano - 1 teaspoon (1g)
• Dried thyme - 1 teaspoon (1g)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Parmesan cheese - 1/4 cup (25g), grated
• Fresh parsley - 2 tablespoons (8g), chopped

Steps

1. Preheat the oven to 190°C (375°F).
2. Rinse the quinoa under cold water in a fine-mesh sieve.
3. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
4. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the diced zucchini, bell pepper, and red onion. Sauté for about 5 minutes until the vegetables are tender. Add the minced garlic, oregano, thyme, salt, and pepper, and cook for an additional 2 minutes.
5. In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, and half of the Parmesan cheese. Mix well.
6. Transfer the quinoa mixture to a greased baking dish and spread it evenly. Top with the remaining Parmesan cheese.
7. Bake in the preheated oven for 15-20 minutes, or until the top is golden brown.
8. Remove from the oven, let cool for a few minutes, and garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 50 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in protein, making it great for muscle repair and growth.
• Rich in fiber, promoting digestive health.

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