Imagine a dish that transports you to the rolling hills of Tuscany with minimal effort and maximum flavor! This One Pan Spring Tuscan Quinoa Bake is your ticket to a gourmet meal that's not just delicious, but incredibly easy to prepare. Perfect for busy home cooks who crave restaurant-quality meals without spending hours in the kitchen, this recipe combines the nutritious power of quinoa with vibrant spring vegetables and a cheesy finish that will make your taste buds dance with joy.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Tuscan
Serves: 6 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 bell pepper, diced
- 1/2 cup spinach, chopped
- 1/4 cup parmesan cheese, grated
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Select a large oven-safe skillet or casserole dish that can accommodate all ingredients.
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- Pour vegetable broth into the skillet and add rinsed quinoa. Stir to ensure quinoa is evenly distributed in the liquid.
- Dice zucchini and bell pepper into uniform small cubes, approximately 1/2 inch in size to ensure even cooking.
- Scatter halved cherry tomatoes, diced zucchini, and bell pepper over the quinoa. Sprinkle Italian seasoning, salt, and pepper evenly across the surface.
- Cover the skillet tightly with aluminum foil or an oven-safe lid to trap steam and ensure quinoa cooks evenly.
- Place the covered skillet in the preheated oven and bake for 25 minutes, allowing quinoa to absorb the broth and vegetables to soften.
- Remove from oven, uncover, and gently fold in chopped spinach. Sprinkle grated parmesan cheese over the top.
- Return to oven uncovered for an additional 5 minutes to allow cheese to melt and edges to slightly crisp.
- Remove from oven and let rest for 5 minutes before serving to allow flavors to meld and quinoa to set.
- Serve hot, garnishing with additional fresh herbs or a drizzle of olive oil if desired.
Tips
- Quinoa Prep is Key: Always rinse your quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter. Use a fine-mesh strainer for best results.
- Vegetable Consistency Matters: Cut your zucchini and bell peppers into uniform small cubes to ensure even cooking and a beautiful presentation.
- Liquid Ratio is Crucial: Stick to the 2:1 broth to quinoa ratio for perfectly cooked, fluffy quinoa that's not too dry or soggy.
- Cheese Melting Hack: For a golden, slightly crispy cheese topping, broil the dish for 1-2 minutes after the final baking stage, watching carefully to prevent burning.
- Let it Rest: Always allow the dish to sit for 5 minutes after cooking. This helps the quinoa set and allows flavors to meld together beautifully.Pro tip: This dish is incredibly versatile! Feel free to swap vegetables based on seasonal availability or your personal preference.
Nutrition Facts
Calories: 77kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
