What’s better than an all-in-one recipe for a weeknight dinner? This casserole brings together all the elements of a balanced meal in a single dish. Rich in fibre and protein thanks to the quinoa and edamame; colourful and flavourful with its variety of vegetables, it also saves you from a mountain of dishes! Double the recipe and freeze it for a ready meal during busier future weeks!
Ingredients
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500 ml (2 cups) of reduced-salt vegetable broth
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250 ml (1 cup) of dry quinoa
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250 ml (1 cup) of shelled edamames
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1 zucchini, diced
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10 cherry tomatoes, quartered lengthwise
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¼ of a red onion, in thin strips
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80 ml (⅓ cup) of sun-dried tomatoes, in strips
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10 pitted Kalamata olives, sliced
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2 tablespoons (30 ml) of pesto
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Juice of ½ lemon (or 2 tbsp (30 ml))
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5 ml (1 tsp) of oregano
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80 ml (⅓ cup) of crumbled feta cheese
Preparation
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Preheat the oven to 400°F (200°C) and place the rack in the center of the oven.
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In a baking dish, mix all ingredients (except the feta) together.
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Bake for 45 minutes, or until the broth is completely absorbed.
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Top with crumbled feta cheese, then serve.
Notes
Keeps for 5 days in the refrigerator. Can be frozen for up to 1 month in an airtight container.
