Italian

Baked Parmesan Quinoa Casserole is for Dinner.

Baked Parmesan Quinoa Casserole takes 15 minutes to prepare.

Baked Parmesan Quinoa Casserole takes 50 minutes to cook.

Baked Parmesan Quinoa Casserole makes 6 servings.

The ingredients for Baked Parmesan Quinoa Casserole are:

1.5 cup Bob's Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C)
3 cup Kirkland Signature Organic Chicken Stock / Broth (1 Cup) (by JAZZDIVA1)
2 cup Spinach, fresh
1 cup, sliced Zucchini
1 can Canned Tomatoes
1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh
1 cup, chopped Onions, raw
3 tbsp Parmesan Cheese, shredded
garlic, salt and pepper to taste

Here is how you make Baked Parmesan Quinoa Casserole:

Rinse quinoa and cook 1.5 cups dry quinoa using the 3 cups chicken broth per package instructionsSaute onions using the liquid from the canned tomatoesOnce onions are clear - add zucchini, spinach and tomatoes (If desired - add 2 cloves garlic chopped now)Salt and pepper to tasteOnce quinoa is cooked, combine quinoa, 2 tbsp cheese and veggie mix in a baking pan.Sprinkle remaining cheese on top Cook for 25 minutes at 375Can be eaten as a side or a main dishServing Size: Makes 6 - 1/2 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user DOING-IT-4ME.

The nutritional information for Baked Parmesan Quinoa Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 128.3

• Total Fat: 2.1 g
• Cholesterol: 1.8 mg
• Sodium: 293.9 mg
• Total Carbs: 21.4 g
• Dietary Fiber: 3.3 g
• Protein: 6.7 g

Baked Parmesan Quinoa Casserole is Italian cuisine.