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Free-From Recipes - Cheesy Quinoa And Courgette Bake Recipe




  • Cooking spray
  • 12oz shredded Gruyere, divided
  • 12oz orange Cheddar, divided
  • 2tbsp quinoa flour
  • 2tbsp extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 8oz diced courgette
  • 8oz halved cherry tomatoes
  • 8oz steamed broccoli florets
  • 2lb cooked quinoa, cooled
  • Salt
  • Freshly ground black pepper
  • 1 medium courgette, thinly sliced


1. In a medium bowl, toss together the Gruyère, Cheddar, and quinoa flour.

2. Set aside.

3. Heat the oil in a large pan over medium-high heat. Add the garlic, and sauté until it just starts to sizzle, about 30 seconds. Add the diced courgette and the tomatoes, and sauté until both are tender and the tomatoes have started to melt, about 5 minutes. Add the broccoli, and stir to coat with the oil. Allow the vegetables to cool until they’re safe to handle.

4. In a large bowl, toss together the quinoa and half of the cheese mixture. Add the sautéed vegetables, and toss to combine.

5. Season with salt and pepper.

6. Transfer the quinoa-vegetable combination to a casserole dish, and spread out evenly. Layer the courgette slices over the top, overlapping their edges so they completely cover the quinoa.

7. Evenly spread the remaining cheese over the top.

8. Put on the casserole lid or cover snugly with foil. Bake for 20 minutes; then remove the cover. Continue baking until the cheese inside is melted and the cheese on top is bubbling, about 15 minutes. Portion the hot casserole onto plates and serve.

Recipe courtesy of Quinoa The Everyday Superfood, Sonoma Press


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