For the past few weeks, Ben and I have been getting fresh local produce from The Produce Box. There has been a lot of delicious fresh broccoli and zucchini in particular lately I’ve been trying to cook. To that end I made a Broccoli, Zucchini, and Quinoa casserole! Recipe below.
Broccoli, Zucchini, Quinoa Casserole
1.5 cups quinoa (uncooked)
6 whole large eggs
2.5 cups zucchini (shredded)
1 (15.5 oz) can black beans (drained and rinsed)
2 cups broccoli (finely chopped)
2 tsp garlic (minced)
0.25 cups spring onion (finely chopped)
10 oz sharp cheddar cheese (finely chopped or shredded)
1. Preheat oven to 350°F
2. Cook quinoa with 3 cups water in a pot or rice cooker (or per package instructions), and let cool
3. Parboil the broccoli, and let cool
4. Whisk eggs
5. Combine all ingredients in a bowl
6. Pour mixture into baking pan (9 x 13 in)
7. Bake for 30 minutes
8. Let cool for 5 minutes
9. Cut and serve
I did not grease the pan, and had no issues with sticking, but your results may vary.
Ben and I found this dish was particularly tasty with fresh, local tomato and bacon diced on top.
Original recipe inspiration: http://www.theslowroasteditalian.com/2013/07/broccoli-and-cheese-quinoa-power-bites.html