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Italian Vegetable Quinoa Bake

I haven’t bought quinoa in a while. I don’t know why. But I got some at the store last week and yayayayay. We’ve been eating some super delicious things! This recipe is probably tied for favorite for me. All yummy italian things- tomatoes, rosemary, thyme, oregano and (lots of) fresh mozzarella mixed with fluffy quinoa and  lots of veggies. SUCH a healthy, delicious meal. I really think you’ll love it!


For dairy free- omit the cheese.

For Paleo- omit the cheese and sub grilled, chopped chicken for the quinoa.


Don’t know how to cook quinoa? Or does your quinoa taste bitter? Click here for an easy how-to. :)



Italian Vegetable Quinoa Bake | a kitchen cafe

Prep time: 20 minutes

Cook time: 30 minutes




1 cup uncooked quinoa

3 1/2 tsp salt

1 tbsp granulated garlic

1/4 tsp ground thyme

2 tsp dried oregano flakes

1/2 tsp rosemary

3 medium zucchini, chopped

1 red pepper, diced

1/2 bunch green onions w/ whites, chopped

3/4 lb fresh mozzarella, grated

26 oz strained tomatoes (this is my favorite brand)

2 large handfuls of spinach, chopped


-Prepare quinoa. (Instructions here.)

-Preheat oven to 400 degrees.

-In to a large casserole dish, combine all ingredients and half of the cheese. Mix until well combined.

-Sprinkle remaining cheese on top and bake for 25-30 minutes, or until zucchini is tender and cheese is browned and bubbly.






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  • Jill

    Hi! This looks good! Do you think it would taste good with ground beef added as well?ReplyCancel

    • Jill

      Also — could I use crushed tomatoes instead of strained? I’ve actually never heard of strained!ReplyCancel

      • I think adding ground beef would be delicious! :) I’d never heard of strained tomatoes, either, until finding Pomi, the brand I love. It’s basically a thick tomato sauce. Crushed would be yummy, you just wouldn’t have as much of the sauce to it.ReplyCancel

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