Vegetarian

Quinoa with Italian Summer Vegetables is for Dinner.

Quinoa with Italian Summer Vegetables takes 45 minutes to prepare.

Quinoa with Italian Summer Vegetables takes 30 minutes to cook.

Quinoa with Italian Summer Vegetables makes 6 servings.

The ingredients for Quinoa with Italian Summer Vegetables are:

1 large purple eggplant
4 small summer squash
1 large zucchini
2 cans diced tomatoes with basil and garlic
3 small onions
3 cloves garlic
4 small sweet peppers
1.5 cups uncooked quinoa
2 c. chicken broth
6 slices ultra thin provolone
1/4 c. parmesan cheese

Here is how you make Quinoa with Italian Summer Vegetables:

Saut? onions, peppers, and garlic in olive oil with Italian spices to taste (basil, oregano, for example). Set aside when done. In a large pot, add tomatoes, drained, and other vegetables. Add about 1/4 c. water or tomato liquid and cook vegetables on medium heat, stirring until tender but not soggy. Drain well, and set aside. Cook quinoa in broth. In a large casserole dish, layer quinoa, onions mixture, vegetables, cheese slices, quinoa, onions mixture, and vegetables. Sprinkle parmesan cheese on top.Serving Size: Makes 6 2-cup servings.Number of Servings: 6Recipe submitted by SparkPeople user SOSIREGIME.

The nutritional information for Quinoa with Italian Summer Vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 359.4

• Total Fat: 12.0 g
• Cholesterol: 13.3 mg
• Sodium: 814.9 mg
• Total Carbs: 51.7 g
• Dietary Fiber: 9.1 g
• Protein: 14.5 g

Quinoa with Italian Summer Vegetables is Italian cuisine.

The dietary needs meet for Quinoa with Italian Summer Vegetables is Vegetarian