Cheesy Quinoa with Yellow Squash and Herbs
Recipe Type: Main Course
Author: Molly Devine, RD
Prep time:
Cook time:
Total time:
Serves: 6
  • 3 cups low sodium chicken broth, divided (substitute vegetable broth for vegetarian version)
  • 1 cup uncooked quinoa
  • 1 Tbsp olive oil
  • 2 cups sliced yellow squash (about 2 small); or a combination of yellow and zucchini squash
  • ½ cup sliced green onions
  • 3 garlic cloves, minced
  • 1/4 cup chopped fresh basil
  • 1 Tbsp chopped fresh oregano (optional)
  • 1 (14-oz) can reduced sodium cannellini beans, rinsed and drained
  • ½ cup (2 oz) 2% Milk Italian shredded cheese blend
  • ½ cup (2 oz) grated Parmigiano-Reggiano cheese
  • 1 egg
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  1. Preheat oven to 400.
  2. Combine quinoa and 2 cups broth in a medium saucepan. Bring to a boil, reduce heat and simmer, covered, for 15 minutes. Remove from heat and fluff quinoa with a fork.
  3. Heat oil in a large nonstick skillet over medium-high heat. . Add sliced squash and onion. Saute 3 minutes or until squash is tender.
  4. Add garlic and herbs and saute another minute. Remove from heat and set aside.
  5. Place rinsed and drained beans in blender and add ½ cup broth. Puree until smooth.
  6. Combine cheeses and set aside.
  7. Combine quinoa, squash mixture, pureed beans, and half of cheese mixture in a large bowl. Stir in remaining ½ cup broth, egg, salt and pepper.
  8. Spoon mixture into an 8×8-in baking dish lightly coated with cooking spray. Top with remaining cheese mixture.
  9. Bake at 400 for 35 minutes, or until golden. Serve warm.
Serving size: 1 1/2 cups Calories: 311 Fat: 9g Saturated fat: 2g Carbohydrates: 42g Sugar: 2g Sodium: 647mg Fiber: 7g Protein: 18g Cholesterol: 46mg
1 Protein 1.5 Starch 1 Vegetable