Oh, May. ‘Tis the month to put that last-chance effort into getting that perfect (or passable) summer body. Goodness knows I’ve been attempting to dial down the occasional junk and up my veggie and protein counts. I’ve been going to the gym at 8 a.m. on Saturdays and doing an hour of cardio and lifting, followed by a nutritious breakfast.
Then I’ll ruin it by doing something like going down to Ice & Vice for the second time in a week and eating more Food Baby and Opium Den.
It’s always a struggle.
This Quinoa Vegetable Bake is great for many reasons: It makes a great lunch or dinner, it makes an acceptable savory breakfast, and it stores well throughout the week.
Maybe I should talk to the guys at Ice & Vice into turning this recipe into one of their ice cream flavors, so I can kill two birds with one stone? Eh? Maybe?
Quinoa Vegetable Bake
– 1/2 cup quinoa, rinsed and uncooked
– 1 cup water
– 1 large carrot, shredded
– 1 small zucchini, diced
– 2 cups broccoli florets, finely chopped
– 1 small yellow or white onion, finely chopping
– 2 cloves garlic, minced
– 2 eggs
– 1 cup fresh mozzarella, cubed small
– Cheddar cheese, shredded, for topping (optional)
Before We Get Started…
I’ve baked this recipe in a few different vessels, but have had the most luck in an 8″ x 8″ inch pan, a standard bread pan, or a pie pan. If serving for guests, it’s fun to present it in different fashions.
1.) Preheat oven to 375°F. Lightly grease baking pan. Set aside.
2.) In a small saucepan, bring water to a boil and add quinoa; reduce water to a simmer, cover saucepan, and cook for 15 – 20 minutes or until quinoa has absorbed liquid and cooked through.
3.) Combine quinoa with all vegetables, eggs, and mozzarella in large bowl and mix until incorporated. Spread into baking pan and place in oven. Bake for 25 – 30 minutes. Remove from oven and allow to cool slightly before serving. Top with shredded cheddar cheese, if desired.