Baked Parmesan Quinoa Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 128.3
- Total Fat: 2.1 g
- Cholesterol: 1.8 mg
- Sodium: 293.9 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 3.3 g
- Protein: 6.7 g
View full nutritional breakdown of Baked Parmesan Quinoa Casserole calories by ingredient
Introduction
Quinoa and veggies baked with Parmesan cheese Quinoa and veggies baked with Parmesan cheeseNumber of Servings: 6
Ingredients
-
1.5 cup Bob's Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C)
3 cup Kirkland Signature Organic Chicken Stock / Broth (1 Cup) (by JAZZDIVA1)
2 cup Spinach, fresh
1 cup, sliced Zucchini
1 can Canned Tomatoes
1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh
1 cup, chopped Onions, raw
3 tbsp Parmesan Cheese, shredded
garlic, salt and pepper to taste
Directions
Rinse quinoa and cook 1.5 cups dry quinoa using the 3 cups chicken broth per package instructions
Saute onions using the liquid from the canned tomatoes
Once onions are clear - add zucchini, spinach and tomatoes
(If desired - add 2 cloves garlic chopped now)
Salt and pepper to taste
Once quinoa is cooked, combine quinoa, 2 tbsp cheese and veggie mix in a baking pan.
Sprinkle remaining cheese on top
Cook for 25 minutes at 375
Can be eaten as a side or a main dish
Serving Size: Makes 6 - 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DOING-IT-4ME.
Saute onions using the liquid from the canned tomatoes
Once onions are clear - add zucchini, spinach and tomatoes
(If desired - add 2 cloves garlic chopped now)
Salt and pepper to taste
Once quinoa is cooked, combine quinoa, 2 tbsp cheese and veggie mix in a baking pan.
Sprinkle remaining cheese on top
Cook for 25 minutes at 375
Can be eaten as a side or a main dish
Serving Size: Makes 6 - 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DOING-IT-4ME.