Zucchini and Quinoa Bake

Quinoa (pronounced “keen wah”) is a plant-derived protein discovered in South America and is similar to rice. The word Quinoa means “mother grain.” Although it’s commonly thought of as a grain, it’s actually closer to a leafy green vegetables and is very easy to digest. Quinoa is packed with amino acids, enzymes, vitamins, minerals, fiber, antioxidants and phytonutrients. It is also good source of protein – 1 cup of quinoa will give you 4.5 grams of protein at only 127 calories. This recipe has a delicious flavor and can be made with our without meat.

Zucchini and Quinoa Bake
1 Tbsp. extra virgin olive oil, MCT or Coconut oil
1 c. onion, chopped
1 c. tomatoes, diced
4 c. zucchini, sliced
2 cloves garlic, minced
1 can diced green chilis
1/2 Tbsp. LCM Signature Blend
1/2 c. fresh basil, finely chopped
2 c. quinoa, cooked (see cooking quinoa here)
1/2 c. Parmesan cheese, shredded
Himalayan Sea Salt & pepper to taste
1 lb. ground turkey (completely optional)

Heat a large nonstick skillet over medium heat with olive oil. Add onion and cook for 3 minutes to soften. Add meat (if using) and cook until done. Then and Add tomatoes, garlic, red pepper, and LCM seasoning. Cook for 5 – 8 minutes and allow the sauce to thicken. Coat a medium-sized baking dish with MCT oil (I use this sprayer) then layer with sauce, quinoa, zucchini, fresh basil and parmesan until ingredients are used up. Sprinkle with salt and pepper, if desired. Bake covered at 450° for 30 minutes until vegetables are tender, then uncover and bake another 10 minutes to brown the top.