Garden Vegetable Bake

Fresh local produce and the super grain, quinoa, star in this hearty dish. Accompany this rich, full-flavored dish with a light green salad tossed with vinaigrette and a slice of focaccia, and end with fresh fruit sorbet for dessert.


Recipe from National Cooperative of Grocers

Quinoa, rinsed
1/2 cup
1 cup
Olive oil
2 tablespoons
Medium onion, julienned
Red bell pepper, diced
Summer squash or zucchini, sliced into 1/4 inch rounds
Sweet peas
1 cup
Dried oregano
1 tablespoon
Dried basil
1 tablespoon
Dried thyme
1 tablespoon
Tomato paste
6 ounces
Cottage cheese
1 pound
Parsley, finely chopped
1 bunch
Provolone cheese, shredded
2 cups
Tomato, sliced

Prep time: 20 minutes

Cook time: 1 hour

Servings: 4

Calories per serving: 431


  1. Preheat oven to 350 degrees  F.
  2. In a small saucepan, combine the quinoa and water and bring to a boil. Reduce to a simmer and cook for 20 minutes. 
  3. While the quinoa is cooking, heat the olive oil in a large skillet over medium-high heat. Saute the onions, bell peppers, summer squash, peas, and spices until the squash is soft. Add the tomato paste and mix thoroughly. Remove from heat and let cool.
  4. In a small bowl, combine the eggs, cottage cheese, parsley, and 1 cup of shredded provolone.
  5. Combine the cooked quinoa, sauteed vegetables, and cheese mixture, and press into a lightly greased 9x13-inch baking pan. Top with sliced tomatoes and remaining shredded provolone.
  6. Cover and bake for 50 minutes, then uncover and bake for an additional 10 minutes, until the cheese is browned.
  7. Remove from the oven and let sit for 15 minutes before slicing into squares.