The freshness of the garden shines in this delicious zucchini quinoa casserole! Naturally gluten-free and delicious as could be, it’s a great side dish when all these vegetables are in full season. Quinoa is high in protein while zucchini is rich in trace minerals and fiber. The Bragg’s Yeast Seasoning gives it a cheesy flavor that really complements the pesto. I enjoyed it both warm and cold. Bon Appétit!
Ingredients
- 3/4 cup dry quinoa
- 1 1/2 cups vegetable or chicken stock
- 3/4 teaspoon salt, divided
- 1 1/2 tablespoons olive oil
- 1/4 cup chopped Kalamata olives
- 2/3 cup Bragg’s Nutritional Yeast Seasoning, divided
- 2 cups sliced zucchini, 1/8 inch thick
- 1/3 to 1/2 cup pesto (you can find organic varieties at your local market)
- 1/3 cup raw slivered almonds
Directions
Preheat oven to 350 degrees F. Bring water and a 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa and reduce to a simmer. Cook for 12 to 13 minutes, until quinoa is soft and water has absorbed. Remove from heat, cover and let stand for 5 minutes.
Stir in olive oil, chopped olives and 1/3 cup Bragg Nutritional Yeast Seasoning into quinoa. Add mixture to an oiled casserole dish.
In a small bowl, mix together sliced zucchini, pesto and 1/4 teaspoon salt. Distribute evenly in a layer over the quinoa, then top with remaining 1/3 cup Yeast Seasoning and almonds.
Cover and bake for about 20 minutes, then remove cover and continue baking for another 5 to 10 minutes, until almonds are lightly browned. Enjoy!