Ingredients:

  • 1.5 cups (255g) uncooked quinoa, rinsed
  • 2.25 cups (530ml) low-sodium chicken or vegetable broth
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (5g) dried oregano
  • 0.5 cup (80g) sun-dried tomatoes in oil, drained and chopped
  • 2 cups (60g) fresh baby spinach, roughly chopped
  • 0.5 cup (75g) pitted Kalamata olives, sliced
  • 1 medium (150g) zucchini, diced into 0.5-inch pieces
  • 0.5 tsp (3g) salt
  • 0.25 tsp (1g) black pepper
  • 0.5 cup (50g) grated Parmesan cheese
  • 0.5 cup (56g) shredded mozzarella cheese
  • 2 tbsp (8g) fresh basil, chiffonade

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Rinse the quinoa in a fine-mesh strainer under cool water for 30 seconds to remove the bitter saponin coating.
  3. In a 9x13 inch baking dish, stir together the olive oil, minced garlic, and dried oregano.
  4. Spread the rinsed quinoa evenly across the bottom of the dish.
  5. Fold in the chopped zucchini, sun-dried tomatoes, olives, and baby spinach.
  6. Pour the broth over the mixture and stir gently to ensure the quinoa is submerged. Season with salt and black pepper.
  7. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  8. Remove the foil and sprinkle the Parmesan and mozzarella evenly over the top.
  9. Return to the oven uncovered to brown the cheese.
  10. Garnish with fresh basil before serving.