Cheesy Vegetable Quinoa Bake
A delish vegetetarian side or main dish packed with veggies and protein-rich quinoa!
Servings 8 servings
Calories 392kcal
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 8 oz white mushrooms sliced
- ¼ teaspoon salt
- 2 C fresh zucchini cut into 1" chunks
- 2 C fresh yellow squash cut into 1" chunks
- 1 ½ C quinoa rinsed and drained
- 3 C chicken broth
- 1 pinch red pepper flakes
- 2 eggs
- 1 C milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 ½ C sharp cheddar cheese shredded
Topping
- ½ C panko bread crumbs
- 1 tablespoon butter melted
- ½ teaspoon dried parsley
- ½ C sharp cheddar shredded
Instructions
- Preheat oven to 350 degrees.
- In a large skillet heat olive oil and saute onions and garlic just until they start to soften.
- Add mushrooms and ¼ teaspoon salt and cook the mushrooms down until they have released most of their water, about 3 minutes.
- Stir in squashes and quinoa. Continue to cook, stirring constantly until the quinoa is slightly toasted- about 4 minutes.
- Add 3 C of chicken broth to the quinoa and bring to a simmer. Cover, turn heat to low and cook for 15-20 minutes or until most of the liquid is absorbed.
- Transfer quinoa mixture to a greased 9x13" pan. Set aside.
- Combine milk, eggs, salt and pepper in a separate container and whisk until smooth. Stir in shredded cheese.
- Pour egg mixture over quinoa and slightly stir to combine. Mixture will be soupy.
- Combine panko bread crumbs with melted butter, parsley, and remaining cheese. Sprinkle over the top of the quinoa.
- Bake for 35-45 minutes or until the center is set and top is golden.
- Let cool for at least 10 minutes before serving.
Nutrition
Serving: 1serving | Calories: 392kcal | Carbohydrates: 30g | Protein: 20g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 879mg | Potassium: 624mg | Fiber: 4g | Sugar: 5g | Vitamin A: 706IU | Vitamin C: 18mg | Calcium: 389mg | Iron: 3mg