This is a delicious way to use quinoa. It's comfort food with a healthy twist with vegetables and low-calorie cheeses. I adapted it from a recipe found in Eating Well. Although it's gluten-free, it doesn't taste like it.

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Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
10
Yield:
1 9x13-inch baking dish
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low and cook until liquid is absorbed, about 20 minutes.

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  • Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.

  • Mix ricotta cheese, 1/4 cup Parmesan cheese, egg, basil, parsley, and oregano together in a large bowl. Season with salt and black pepper.

  • Spread cooked quinoa in the bottom of the baking dish. Top with 1/3 of the pasta sauce. Cover with zucchini slices and ricotta mixture. Top with another 1/3 of the pasta sauce. Scatter all the spinach on top. Cover with remaining 1/3 of the pasta sauce and shredded mozzarella cheese. Sprinkle remaining 1/4 cup Parmesan cheese on top.

  • Bake in the preheated oven until golden and bubbly, 35 to 40 minutes.

Cook's Notes:

Substitute 1 teaspoon dried oregano for the fresh if desired.

Leftover pasta sauce from a Chicken Cacciatore recipe works great in this.

Nutrition Facts

254 calories; protein 13g 26% DV; carbohydrates 24g 8% DV; fat 11.5g 18% DV; cholesterol 48.5mg 16% DV; sodium 459.8mg 18% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
02/06/2017
Really tasty.. and I didn't miss the meat. My change was using dried basil and dried oregano because its winter and they are right now. I shredded the zucchini and let it side for a while for the water to drain out.. better on paper towels than in the food. I think the key to this is to use a wonderful sauce and using the fresh mozzarella. I am not a fan of fresh mozzarella usually but it worked in this dish perfectly.. will use it again for sure Read More
(3)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/06/2017
Really tasty.. and I didn't miss the meat. My change was using dried basil and dried oregano because its winter and they are right now. I shredded the zucchini and let it side for a while for the water to drain out.. better on paper towels than in the food. I think the key to this is to use a wonderful sauce and using the fresh mozzarella. I am not a fan of fresh mozzarella usually but it worked in this dish perfectly.. will use it again for sure Read More
(3)
Rating: 5 stars
02/21/2019
Very good! Added mushrooms too and sliced some Roma tomatoes on top before adding the cheese. We all liked it including the teenagers! I did use 16 oz of ricotta instead of 1 cup. Read More
(1)
Rating: 5 stars
03/10/2020
I made it with no changes. It’s delicious! Read More
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Rating: 5 stars
05/31/2020
I am looking for more ways to avoid wheat,. This was wonderful. I used salsa sauce instead of tomato sauce. Read More