Summer Vegetable Quinoa Bake

Name: Summer Vegetable Quinoa Bake
Yield: 4
Ingredients: 3/4 cup uncooked quinoa, rinsed and drained; 1 1/4 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; 3/4 cup sweet corn kernels (from 1 ear of corn); 1 medium zucchini, quartered lengthwise then sliced crosswise into 1/2-inch pieces; 1 medium yellow summer squash, quartered lengthwise then sliced crosswise into 1/2-inch pieces; 1/2 teaspoon crushed red pepper; Kosher salt; 1 dry pint cherry tomatoes, halved crosswise; 2 tablespoons good quality balsamic vinegar; 1/2 packed cup fresh basil leaves, chopped (plus extra for serving); 4 ounces goat cheese, crumbled; 1 cup grated Fontina cheese, divided; 1/4 cup whole wheat panko breadcrumbs; 1/4 cup grated Parmesan cheese

Summer Vegetable Quinoa Bake was pinched from <a href="http://domesticate-me.com/summer-vegetable-quinoa-bake/" target="_blank">domesticate-me.com.</a>

INGREDIENTS

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3/4 cup uncooked quinoa, rinsed and drained

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1 1/4 cups low-sodium vegetable broth

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3 tablespoons extra virgin olive oil, divided

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1 large shallot, minced

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5 garlic cloves, minced and divided

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1 small red bell pepper, seeded and diced

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3/4 cup sweet corn kernels (from 1 ear of corn)

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1 medium zucchini, quartered lengthwise then sliced crosswise into 1/2-inch pieces

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1 medium yellow summer squash, quartered lengthwise then sliced crosswise into 1/2-inch pieces

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1/2 teaspoon crushed red pepper

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Kosher salt

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1 dry pint cherry tomatoes, halved crosswise

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2 tablespoons good quality balsamic vinegar

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1/2 packed cup fresh basil leaves, chopped (plus extra for serving)

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4 ounces goat cheese, crumbled

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1 cup grated Fontina cheese, divided

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1/4 cup whole wheat panko breadcrumbs

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1/4 cup grated Parmesan cheese

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