Summer Vegetable Quinoa Bake
Loaded with summer's best produce and three cheeses, this vegetarian whole grain casserole is quite the seasonal showstopper.
Servings: 4 -6 servings
Ingredients
- ¾ cup uncooked quinoa rinsed and drained
- 1¼ cups low-sodium vegetable broth
- 3 tablespoons extra virgin olive oil divided
- 1 large shallot minced
- 5 garlic cloves minced and divided
- 1 small red bell pepper seeded and diced
- ¾ cup sweet corn kernels from 1 ear of corn
- 1 medium zucchini quartered lengthwise then sliced crosswise into ½-inch pieces
- 1 medium yellow summer squash quartered lengthwise then sliced crosswise into ½-inch pieces
- ½ teaspoon crushed red pepper
- Kosher salt
- 1 dry pint cherry tomatoes halved crosswise
- 2 tablespoons good quality balsamic vinegar
- ½ packed cup fresh basil leaves chopped (plus extra for serving)
- 4 ounces goat cheese crumbled
- 1 cup grated Fontina cheese divided
- ¼ cup whole wheat panko breadcrumbs
- ¼ cup grated Parmesan cheese
Instructions
- In a medium saucepan (I used my Dutch oven because I like it), combine the quinoa and vegetable broth. Bring to a boil, then lower to a simmer. Cover with a lid and cook for 14 minutes until all the liquid has been absorbed. Let the quinoa rest, covered, for 5 minutes, then fluff with a fork.
- Meanwhile, pre-heat the oven to 375 degrees.
- Heat 2 tablespoons of the olive oil in a large (10- or 12-inch) ovenproof skillet over medium heat. When the oil is hot and shimmering, add the shallot and 4 of the minced garlic cloves and cook for 2-3 minutes until the shallots are translucent and the garlic is fragrant. (Be careful not to burn the garlic, peeps! If it starts to brown, turn down the heat.)
- Add the bell pepper, corn, zucchini, summer squash, crushed red pepper, and a good pinch of kosher salt to the pan. Cook until the veggies are just tender, about 5-6 minutes. (Don’t overdo it—they’re going to keep cooking in the oven.) Add the cherry tomatoes and balsamic vinegar, and cook for about 2 minutes, just until the tomatoes begin to soften. Turn off the heat and stir in the basil.
- Fold in the cooked quinoa, goat cheese and one third of the Fontina. Taste and season with a little extra salt and pepper if needed. Gently smooth the top.
- Moving on to the topping. (If you are capable of multitasking, I like to do this while the vegetables are cooking.) Heat the remaining tablespoon of olive oil in a small skillet over medium heat. When hot, add the garlic and cook for 30-60 seconds, just until fragrant. (It’s okay if it gets golden, but do NOT let it burn.) Add the panko and a tiny pinch of salt and cook for 1-2 minutes, stirring constantly, until it darkens a shade in color. Transfer to a bowl. If you have time, let it cool for a bit, then add the Parmesan and toss to combine. (You can add the Parmesan right away, but it will melt and make the mix a little more difficult to sprinkle evenly.)
- Top your quinoa bake with the remaining 2/3 cup Fontina and sprinkle with the panko-Parmesan mix.
- Bake for 20-25 minutes until the cheese has melted and is bubbling slightly. Serve warm garnished with fresh basil.