Ingredients:

  • 1 cup (170g) uncooked white quinoa, thoroughly rinsed
  • 2 cups (480ml) low-sodium vegetable broth
  • 1/2 tsp (3g) sea salt
  • 1 cup (100g) carrots, finely diced
  • 1 cup (130g) zucchini, diced
  • 1 cup (150g) red bell pepper, diced
  • 2 cups (60g) fresh baby spinach, chopped
  • 2 cloves (6g) garlic, minced
  • 2 tbsp (28g) olive oil
  • 1/2 cup (50g) crumbled feta cheese
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) smoked paprika
  • 1/4 tsp (1g) black pepper
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Place the rinsed quinoa in a saucepan with the vegetable broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
  2. Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork to ensure a light, airy texture.
  3. Heat olive oil in a pan over medium heat. Add carrots and bell peppers, sautéing for 4-5 minutes until they begin to soften.
  4. Stir in the zucchini and minced garlic. Cook for another 3 minutes until the garlic becomes fragrant.
  5. Stir in the chopped baby spinach and cook until just wilted.
  6. In a large mixing bowl, combine the fluffed quinoa, sautéed vegetables, dried oregano, smoked paprika, black pepper, and lemon juice.
  7. Fold in the crumbled feta cheese until evenly distributed.
  8. Transfer the mixture to a 9x9 inch baking dish, pressing down slightly to create a cohesive layer.
  9. Bake in a preheated oven at high heat until the edges are mahogany-colored and the top is golden-brown.