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Roasted Vegetable Quinoa Bake

Chosen Team

Roasted Vegetable Quinoa Bake

 

This Roasted Vegetable Quinoa Bake is the perfect comfort meal and works well as a one-pot meal for vegetarians or a side dish for those who want a bit of protein to go along with it.

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Roasted Quinoa Bake

Full of vegetables, fresh herbs, and our Royal White Quinoa, you’ll find a diverse array of nutrients as well as big flavor. Cheese is optional, depending on your preference, and it’s delicious both with or without it. This Quinoa Bake works well as a one-pot meal for vegetarians or a side dish for those who want a bit of protein to go along with it.
Author Chosen Foods

Ingredients

  • 2 cups cherry tomatoes whole
  • 2 cups diced vegetables of choice (red pepper zucchini, carrot work well)
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 cup Chosen Foods Royal White Quinoa
  • 2 cups broth or stock
  • 14 oz tomato sauce
  • ½ cup fresh basil roughly chopped
  • 1 leaves spring rosemary removed and chopped
  • 8 oz organic parmesan or mozzarella cheese (optional use raw where possible)
  • Chosen Foods 100% Pure Avocado Oil for cooking
  • Sea salt and ground pepper to taste
  • Additional fresh basil for serving

Instructions

  1. Preheat the oven to 425Spread the cherry tomatoes and diced vegetables out on a large lined sheet pan. Drizzle with Chosen Foods Pure Avocado Oil and sprinkle generously with sea salt and pepper. Place the pan in the preheated oven and cook for 20-30 minutes, or until the vegetables begin to show browned char marks.
  2. While the vegetables are roasting, add the chopped onion and a bit of Pure Avocado Oil to a large saucepan. Cook over medium heat until the onion is softened, about 3 minutes. Add the garlic and stir. Add the Royal White Quinoa and broth, stirring well. Bring to a simmer and cover. Cook for 20 minutes, or until all the liquid has been absorbed.
  3. Turn the oven down to 350Add the roasted vegetables, tomato sauce, chopped basil, rosemary, and a sprinkle of sea salt and pepper into the pot with the quinoa. Stir until everything is mixed in well. If using, stir in half of the cheese and turn off the heat to the saucepan. Pour the mix into a 9x9 baking pan (9x13 will also work). Top with the remainder of the cheese. Bake for 15-20 minutes, or until the top is golden. Serve with fresh basil, as desired.