Mozzarella Quinoa {Gluten Free}

quionaThis is a quick, simple dinner. If you don’t feel like slaving away over the hot stove – this is the meal for you. It’s gluten free and loaded with fiber galore.

Make a big batch and save the leftovers for lunch at work the next day. All you will have to do is pop it in the microwave.

You need: 2 cups gluten free chicken broth, 1 cup uncooked quinoa, 1 garlic clove, ¼ chopped yellow onion, ¼ cup mozzarella.

First, boil the 2 cups of chicken broth. Then add the 1 cup of uncooked quinoa to the boiling batch.

While this is cooking, sauté the chopped onion and garlic clove on the skillet. You will pour a little olive oil into the pan and brown.

After the quinoa is cooked {should take about 15 minutes}, dump in the garlic and onion mixture. I stirred the seed mixture and then added the ¼ cup of shredded mozzarella cheese.

The cheese will melt into the mixture making to gooey and loaded with flavor. You also might want to mix in salt and pepper {you be the judge on the amount.}

Dish the quinoa into a bowl and top with a pinch of additional cheese. Enjoy this simple, hearty dish!

Gluten Free Vegetable Cheese Bake

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Top Picture: What the dish should look like before going in the oven. Bottom Picture: Dallas, my cooking buddy.

Want to whip up a nice, healthy meal in no time at all? Well, sure of course, all us working women do.

This simple vegetable cheese bake takes about an hour {no mess or fuss} and fits the bill for those nights when you don’t really want to cook, but want something healthy, nutritious and filling.

Not to mention, the beautiful colors of the tomatoes, squash and zucchini are fabulous. It looks like a little celebration in a baking pan. This is also gluten free. Sorry, it lacks meat; but, the potato in it should fill up that little rumble in your tummy.

Looking at the finished product, may make you a little leery about taking on the task of creating such a masterful dish. However, you will be pleasantly surprised that this meal is easy as pie. You will also be shocked that you really can create something so beautiful. I felt like a food artist.

You will need: 2 yellow squash, 1 zucchini, 1 large Russert potato, 1 yellow onion, 1 large tomato, rosemary, 3 cloves garlic, shredded mozzarella cheese, salt and pepper to taste.

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Finished mouth-watering product.

Start by cutting your onion into little small pieces. You are going to sauté these in a frying pan. Dice your garlic cloves and add them to your onion mixture. Dump this flavorful mix into the frying pan lined with a tad of olive oil. Let sauté for about 5 minutes or until golden brown.

On a cutting board, slice your potato, zucchini, tomato and squash into little round circle slices. You are going to stack these in a beautiful pattern in a clear baking dish.

Make sure and spray the clear 8×8 pan with cooking spray. You don’t want your veggies to stick to the side. Line the bottom of the pan with the onion and garlic mixture.

Gently, layer your circle cut veggies in the glass tray. I included a picture – so you know what it should look like before you stick it in the oven. Sprinkle rosemary generously on top of the veggies – this spice adds great flavor to the dish.

Preheat the oven to 400 and cover your glass dish with a piece of foil. Bake for 20 minutes. Then pull out the dish and top with mozzarella cheese and bake for another 20 minutes.

After it’s done, use a spatula to scoop out your delicious dinner. You may want to sprinkle some more cheese on top or more salt and pepper. Enjoy.