Ingredients
Equipment
Method
Step-wise Instructions
- In a medium saucepan, bring vegetable broth to a boil. Add rinsed quinoa, reduce heat, cover and simmer for 12-15 minutes.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 2 minutes.
- Add bell pepper, zucchini, mushrooms, and cherry tomatoes. Cook for 5-7 minutes then stir in baby spinach and seasonings.
- In a bowl, combine tomato sauce, Greek yogurt, and red pepper flakes until creamy. Set aside.
- Preheat oven to 190°C (375°F). Combine cooked quinoa and sautéed vegetables, then mix in the sauce.
- Spread mixture in a greased baking dish. Sprinkle cheese on top, cover with foil, and bake for 20 minutes, remove foil and bake for another 10 minutes.
- Let it rest for 5 minutes before serving. Garnish with parsley or basil.
Nutrition
Notes
Rinse quinoa well before cooking. Avoid overcrowding the skillet when sautéing vegetables.