Ingredients

The following ingredients have 5 Servings
  • ¾ cup uncooked quinoa (rinsed and drained)
  • 1¼ cups low-sodium vegetable broth
  • 3 tablespoons extra virgin olive oil (divided)
  • 1 large shallot (minced)
  • 5 garlic cloves (minced and divided)
  • 1 small red bell pepper (seeded and diced)
  • ¾ cup sweet corn kernels (from 1 ear of corn)
  • 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)
  • 2 tablespoons good quality balsamic vinegar
  • ½ packed cup fresh basil leaves (chopped (plus extra for serving))
  • 4 ounces goat cheese (crumbled)
  • 1 cup grated Fontina cheese (divided)
  • ¼ cup whole wheat panko breadcrumbs
  • ¼ cup grated Parmesan cheese

Instruction

  • In a medium saucepan (I used my Dutch oven because I like it), combine the quinoa and vegetable broth. Bring to a boil, then lower to a simmer. Cover with a lid and cook for 14 minutes until all the liquid has been absorbed. Let the quinoa rest, covered, for 5 minutes, then fluff with a fork.
  • Meanwhile, pre-heat the oven to 375 degrees.
  • Heat 2 tablespoons of the olive oil in a large (10- or 12-inch) ovenproof skillet over medium heat. When the oil is hot and shimmering, add the shallot and 4 of the minced garlic cloves and cook for 2-3 minutes until the shallots are translucent and the garlic is fragrant. (Be careful not to burn the garlic, peeps! If it starts to brown, turn down the heat.)
  • Add the bell pepper, corn, zucchini, summer squash, crushed red pepper, and a good pinch of kosher salt to the pan. Cook until the veggies are just tender, about 5-6 minutes. (Don’t overdo it—they’re going to keep cooking in the oven.) Add the cherry tomatoes and balsamic vinegar, and cook for about 2 minutes, just until the tomatoes begin to soften. Turn off the heat and stir in the basil.
  • Fold in the cooked quinoa, goat cheese and one third of the Fontina. Taste and season with a little extra salt and pepper if needed. Gently smooth the top.
  • Moving on to the topping. (If you are capable of multitasking, I like to do this while the vegetables are cooking.) Heat the remaining tablespoon of olive oil in a small skillet over medium heat. When hot, add the garlic and cook for 30-60 seconds, just until fragrant. (It’s okay if it gets golden, but do NOT let it burn.) Add the panko and a tiny pinch of salt and cook for 1-2 minutes, stirring constantly, until it darkens a shade in color. Transfer to a bowl. If you have time, let it cool for a bit, then add the Parmesan and toss to combine. (You can add the Parmesan right away, but it will melt and make the mix a little more difficult to sprinkle evenly.)
  • Top your quinoa bake with the remaining 2/3 cup Fontina and sprinkle with the panko-Parmesan mix.
  • Bake for 20-25 minutes until the cheese has melted and is bubbling slightly. Serve warm garnished with fresh basil.