This is a great weeknight dinner that is quick and sure to please the whole family. It’s filled with delicious flavor and is loaded with nutrition. You’re getting tons of fiber and protein in one dish! Broccoli is key for Vitamin C which is known to fight free radicals, helping to slow down the aging process. 
CRAZY FOR QUINOA
Tomatoes have lycopene, a great antioxidant with cancer fighting properties as well as Vitamin A, great for the eyes and gene regulation. Quinoa makes up a great base as a whole grain filled with protein and iron! It’s technically a seed, not a grain, but is considered to be a part of the whole grain family when it comes to nutrition. A cup of quinoa has a whopping 8 grams of protein, excellent for those looking to get a more varied diet with different types of plant protein. A cup also has 5 grams of fiber, great for digestion and lowering cholesterol! This also helps lower the risk of colon cancer, as fiber prevents toxins from being absorbed in the colon when the bowels move regularly.
This bake takes under an hour to make and will leave you feeling satisfied along with a side salad or a side of more veggies, or definitely just on it’s own too! Below, I’ve paired it with some eggplant with GF breadcrumbs.. delicious!
Quinoa, Broccoli & Tomato Bake with Feta
Serves about 5-6
Ingredients:
-2 1/2 cups of dry quinoa, rinsed
-4 1/2 cups of low sodium vegetable stock
-1/2 cup of organic tomato sauce
-2 cups of fresh baby spinach
-about 3 cups of fresh broccoli, chopped
-1 tsp. garlic powder
-1/3 cup of feta cheese
-1/4 cup of shredded monterey jack cheese or other of choice
Method:
Preheat the oven to 400 degrees F. Rinse the quinoa, and place in a large 9 x 13 pan with the tomato sauce. Chop the broccoli, and either steam for about 10 minutes over boiling water on a stove top or microwave for 3 minutes. Place the vegetable broth and garlic powder with salt and pepper to taste in a medium saucepan and bring to a boil, then add to the quinoa and tomato sauce in the baking pan. Sprinkle with spinach and the monterey jack cheese and place in the oven for about 30 minutes. Then, add the broccoli and the feta cheese, and bake for another 5 minutes. Let cool for 5 minutes before serving!
Do you have a favorite healthy weeknight dinner? Comment below with any other meatless meals you enjoy! I’d love to see your take on any of my dishes, so don’t forget to tag me #freshplates with any of your recreations!
xo Samantha
