Zesty Lemon Quinoa Bake Flavorful and Easy Dish

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup spinach, chopped
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 1 4 cup fresh lemon juice
• 1 teaspoon dried oregano
• 1 2 teaspoon salt
• 1 4 teaspoon black pepper
• 1 cup shredded mozzarella cheese (or dairy-free alternative)
• 1 bunch fresh parsley or basil for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Grease a baking dish with a little olive oil and set aside.
2. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid has been absorbed and the quinoa is fluffy.
3. In a large bowl, combine the cooked quinoa with the diced zucchini, red bell pepper, cherry tomatoes, chopped spinach, and minced garlic.
4. Add in the lemon zest, lemon juice, dried oregano, salt, and pepper. Stir until all ingredients are well combined.
5. Transfer the mixture into the prepared baking dish, spreading it evenly. Top with shredded mozzarella cheese.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
7. Remove from the oven and let it cool for a few minutes before serving.