Summer Vegetable Quinoa Bake

1 hr4 to 6 servings

A baked quinoa and vegetable casserole with goat cheese, topped with melted Fontina and crispy garlic panko.

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prepPreheat oven to 375°F / 190°C
150 g uncooked quinoa, rinsed and drained	Combine quinoa & broth, simmer 14 min	Rest quinoa covered 5 min, fluff		Stir in basil, fold in quinoa & cheeses	Top with Fontina & panko-Parmesan mix	Bake 375°F / 190°C, 20–25 min until bubbling	Serve warm, garnish with fresh basil
300 ml low-sodium vegetable broth
30 ml extra virgin olive oil (for the vegetables)	Heat oil, cook shallot & garlic 2–3 min	Add peppers, corn, squash, spices; cook 5–6 min	Add tomatoes & vinegar, cook 2 min
1 large shallot, minced
4 garlic cloves, minced
1 small red bell pepper, seeded and diced
115 g sweet corn kernels
1 medium zucchini, quartered lengthwise then sliced crosswise into ½-inch pieces
1 medium yellow summer squash, quartered lengthwise then sliced crosswise into ½-inch pieces
½ teaspoon crushed red pepper
Kosher salt
1 dry pint cherry tomatoes, halved crosswise
30 ml good quality balsamic vinegar
½ packed cup / 12 g fresh basil leaves, chopped, plus extra for serving
115 g goat cheese, crumbled
grated Fontina cheese, one third (for the filling)
15 ml extra virgin olive oil (for the panko)	Heat oil, cook garlic 30–60 sec	Add panko & salt, cook 1–2 min until golden	Toss with Parmesan, cool slightly
1 garlic clove, minced
30 g whole wheat panko breadcrumbs
25 g grated Parmesan cheese
grated Fontina cheese, remaining two thirds (for the topping)

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