Garden Vegetable Bake | Bozeman Co-op

Ingredients

• 1/2 cup quinoa, rinsed
• 1 cup water
• 2 tablespoons olive oil
• 1 medium onion, julienned
• 1 medium red bell pepper, diced
• 3 summer squash or zucchini, sliced into 1/4-inch rounds
• 1 cup sweet peas, fresh or frozen
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 tablespoon dried thyme
• 6 ounces tomato paste
• 2 eggs
• 1 pound cottage cheese
• 1 bunch parsley, finely chopped
• 2 cups provolone cheese, shredded
• 1 large tomato, sliced