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Servings: Makes 4 servings

Amount Per Serving: 1 ΒΌ cup each

Total Time: 1 hour

  • 1 Tbsp olive oil
  • 2 clove garlic
  • 1 red onion
  • 1 can diced tomatoes
  • 2 Tbsp tomato paste
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 eggplant
  • 2 zucchini
  • 3/4 cup mozzarella cheese
  • 1 bunch parsley
  • 1 green pepper
  • 1 yellow summer squash
  • 1 cup quinoa

Preparation Notes

Pre-cook Quinoa. Quinoa contains an outer coating of saponin that is very bitter, so you must rinse it several times before using it. Use a fine colander and rinse under cold water. It is also helpful to buy pre-rinsed quinoa for convenience.

Directions

  1. Preheat oven to 375°F.
  2. Heat oil in a large nonstick skillet over medium heat.
  3. Mince garlic, cube eggplant, and chop parsley.
  4. Thinly slice red onion, green pepper, summer squash, and zucchini.
  5. Add garlic and onion.
  6. Saute until softened, about 5 minutes.
  7. Stir in tomatoes, tomato pasted, basil, oregano, thyme, and parsley. Continue to cook for 1 to 2 minutes. remove from heat.
  8. Layer half of the tomato and onion mixture in the bottom of a 9"x 13" baking dish.
  9. Top with all of the uncooked vegetables.
  10. Add remaining tomato and onion mixture.
  11. Spread the cooked quinoa on top and
  12. Sprinkle with cheese.
  13. Cover with foil and bake for 40 to 45 minutes.
  14. Remove foil for the last 5 minutes of cooking.

Nutrition

Nutrition information per serving: 234 calories; 8 g fat; 13.4 mg cholesterol; 380 mg sodium; 31.4 g carbohydrates; 8.3 g fiber; 11 g protein

Recipe modified from John Wiley & Sons, Easy Gluten-Free: Expert Nutrition Advice with More than 100 Recipes by Tricia Thompson, MS, RD, CDE, CDN and American Dietetic Association. ©2010, John Wiley & Sons

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