Veggie Quinoa Bake
Eggplant zucchini tomato asparagus and basil bake with quinoa. And I add grilled chicken!
Eggplant zucchini tomato asparagus and basil bake with quinoa. And I add grilled chicken!
- Carbohydrate 33.1372168350168 g
- Cholesterol 0 mg
- Fat 2.6353569023569 g
- Fiber 7.1563973954069 g
- Protein 7.58991380471379 g
- Saturated Fat 0.331522356902356 g
- Serving Size 1 1 Serving (229g)
- Sodium 9.56218855218855 mg
- Sugar 25.9808194396099 g
- Trans Fat 0.280637575757576 g
- Calories 179 calories
Step-by-step
- Put eggplant, zucchini, sliced tomato, diced asparagus, and basil leaves in a glass shallow oven safe dish (layer like lasagna).
- Then add 1/2 cup of whole foods Cucina Antica All Natural No Sugar Added tomato sauce (I use their vodka sauce) and precooked quinoa (I microwave 1/2 cup quinoa with 1/2 cup of water for 3 1/2 mins).
- Cover with tin foil and bake at 400 degrees for 20 mins.
- Remove tinfoil after 20 mins and cook for an additional 10 minutes.
- I add grilled chicken at the end and enjoy :)
The Anchoring Ingredient
eggplant dictates the moisture management of this dish. Salting sliced nightshades draws out bitter water before assembly prevents a watery casserole. Watery vegetables ruin grain textures. Precooking the grain ensures proper hydration levels inside the glass baking vessel.Complementary Pairings
Balance the soft textures of baked summer squash with a crisp, bitter green salad dressed in sharp lemon juice and olive oil. Acidity cuts through the concentrated tomato sauce. Serve crusty sourdough alongside to mop up lingering juices. Plain roasted potatoes add heavy carbohydrates, whereas a lighter salad keeps the meal balanced.Fresh Versus Preserved Elements
Fresh summer tomatoes release significantly more liquid during roasting than canned varieties. Adjust oven evaporation time accordingly. Using dried basil instead of fresh leaves requires halving the measurement due to potency. Glass baking dishes distribute thermal energy more evenly than ceramic pans at 400 degrees Fahrenheit. Covering the dish with foil for the initial 20 minutes traps steam to soften fibrous asparagus stalks.
