Quinoa with Italian Summer Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large purple eggplant4 small summer squash1 large zucchini2 cans diced tomatoes with basil and garlic3 small onions3 cloves garlic4 small sweet peppers1.5 cups uncooked quinoa2 c. chicken broth6 slices ultra thin provolone1/4 c. parmesan cheese
Sauté onions, peppers, and garlic in olive oil with Italian spices to taste (basil, oregano, for example). Set aside when done. In a large pot, add tomatoes, drained, and other vegetables. Add about 1/4 c. water or tomato liquid and cook vegetables on medium heat, stirring until tender but not soggy. Drain well, and set aside. Cook quinoa in broth. In a large casserole dish, layer quinoa, onions mixture, vegetables, cheese slices, quinoa, onions mixture, and vegetables. Sprinkle parmesan cheese on top.
Serving Size: Makes 6 2-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user SOSIREGIME.
Serving Size: Makes 6 2-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user SOSIREGIME.
Nutritional Info Amount Per Serving
- Calories: 359.4
- Total Fat: 12.0 g
- Cholesterol: 13.3 mg
- Sodium: 814.9 mg
- Total Carbs: 51.7 g
- Dietary Fiber: 9.1 g
- Protein: 14.5 g
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