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.
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.