Quinoa Chickpea Zucchini Bake with Spinach and Garlic
A loose grain-and-vegetable bake with cooked quinoa, canned chickpeas, sautéed zucchini and spinach, and an optional mozzarella topping.
Ingredients
Grain and Vegetables
- 2 cups chopped fresh spinach
- 2 medium zucchini 12–16 ounces total, sliced ¼ inch thick
- 1 15-ounce can chickpeas rinsed and drained
- 1 cup cooked quinoa measured after cooking, within original storage limit
- 2 cloves garlic minced
- 1 teaspoon olive oil for sautéing in a nonstick skillet
- 1 teaspoon Italian seasoning
- to taste salt and pepper
Preparation and Optional Topping
- 1 teaspoon olive oil for greasing dish
- ½ cup shredded mozzarella optional
Instructions
- Preheat to 375°F and grease a 2-quart dish with the separate teaspoon oil. In a nonstick pan, soften the ¼-inch zucchini slices with 1 teaspoon cooking oil for 5–7 minutes.
- Add minced garlic for 30 seconds, then chopped spinach until wilted. Drain obvious excess cooking liquid.
- Combine vegetables with cooked quinoa, rinsed drained chickpeas, Italian seasoning, salt, and pepper. Spread in the dish and scatter optional mozzarella on top.
- Bake 25–30 minutes or longer until the middle measures 165°F. Rest 5 minutes and spoon into 4 light servings.
Notes
Quinoa is cooked before assembly. This is a loose spoonable bake without an egg binder. Drain excess vegetable moisture and keep previously cooked grain within its original storage limit.