Vegetarian

Spanish Quinoa and Zucchini Bake takes several minutes to prepare.

Spanish Quinoa and Zucchini Bake takes several minutes to cook.

Spanish Quinoa and Zucchini Bake makes 4 servings.

The ingredients for Spanish Quinoa and Zucchini Bake are:

Ingredients:
1 c. quinoa, rinsed and drained
1 1/2 c. vegetable broth
1 15 oz. can organic tomato sauce, divided
2 1/2 t. chili powder, divided
1/2 t. oregano
1 zucchini, shredded and squeezed to release all excess moisture
4 tbsp. non-dairy (i.e. Tofutti) or organic cream cheese
1 clove of garlic, minced
1/2 t. cumin
salt and pepper to taste
2 oz. non-dairy mozzarella cheese, shredded
10 olives, drained and sliced
1 avocado, sliced

Here is how you make Spanish Quinoa and Zucchini Bake:

Preheat oven to 375 degrees.In a medium stockpot, combine quinoa, broth, 1/2 cup of tomato sauce, 2 teaspoons of chili powder and oregano. Bring to a boil over medium high heat. Reduce heat, stir and cover, simmering for 15-20 minutes. Removed lid and cook for an additional minute or two, or until all of the liquid has been absorbed and quinoa is fully cooked.Add shredded zucchini, remaining tomato sauce, remaining chili powder, cream cheese, garlic and cumin and heat until fully incorporated. Season with salt and pepper to taste.Transfer mixture to a large casserole dish (2 qt. or larger) that has been lightly spritzed with olive oil or cooking spray.Top casserole with grated cheese and sliced olives. Bake for 25-30 minutes or until cheese is bubbly.To brown the top of the casserole, you can switch the oven over to the broil setting for the last several minutes.Garnish with avocado slices.Serving Size:?makes 4 servings

The nutritional information for Spanish Quinoa and Zucchini Bake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 402.5

• Total Fat: 18.5 g
• Cholesterol: 0.0 mg
• Sodium: 1,116.2 mg
• Total Carbs: 52.8 g
• Dietary Fiber: 9.4 g
• Protein: 9.8 g

The dietary needs meet for Spanish Quinoa and Zucchini Bake is Vegan