Provencal Quinoa and Vegetable Bake: A Hearty and Nutritious Dish Bursting with Mediterranean Flavors

Provencal Quinoa and Vegetable Bake: A Hearty and Nutritious Dish Bursting with Mediterranean Flavors

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This delicious Provencal Quinoa and Vegetable Bake is a wholesome, gluten-free dish inspired by the sunny flavors of the Mediterranean. Packed with protein-rich quinoa and a colorful array of vegetables, this bake is perfect for family dinners or potlucks. It’s seasoned with aromatic herbs like thyme and rosemary, which add depth and a delightful fragrance. This recipe not only prioritizes nutrition but also promises a burst of flavor that will transport you to the Provencal countryside.

Ingredients:
– 1 cup quinoa
– 2 cups vegetable broth
– 1 medium eggplant, diced
– 1 zucchini, sliced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 red onion, diced
– 3 cloves garlic, minced
– 1 can (15 oz) diced tomatoes
– 1/4 cup olive oil
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 teaspoon dried basil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, rinse quinoa thoroughly under cold water. Combine quinoa and vegetable broth, and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
3. While the quinoa is cooking, prepare the vegetables. In a large bowl, toss the diced eggplant, zucchini, red bell pepper, yellow bell pepper, and red onion with minced garlic, olive oil, dried thyme, rosemary, basil, salt, and pepper.
4. Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through the roasting time.
5. In a large mixing bowl, combine the cooked quinoa with the roasted vegetables and diced tomatoes. Mix well to combine.
6. Transfer the quinoa and vegetable mixture to a greased baking dish. Sprinkle shredded mozzarella cheese and grated Parmesan cheese evenly on top.
7. Bake in the oven for another 15-20 minutes, or until the cheese is melted and bubbley with a light golden brown on top.
8. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

Enjoy your Provencal Quinoa and Vegetable Bake!
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The source of the article is from the blog coletivometranca.com.br