Low FODMAP Italian Quinoa Bake | Prego® Sauces
Our Low FODMAP Italian Quinoa Bake recipe is a hearty and delicious meatless dish that is packed with flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.campbells.com.
Ingredients
- 1 sweet potato (about 8 ounces), peeled and diced (about 2 cups)
- 1 eggplant (12 ounces), diced (about 4 cups)
- 1 large fennel bulb, cut in half and thinly sliced (about 1 1/2 cups)
- 1 tablespoon olive oil
- 1 cup <strong>uncooked</strong> quinoa, rinsed
- 2 cups boiling water
- 1 jar (23.75 ounces) Prego® Traditional Sensitive Recipe Italian Sauce
- 4 ounces shredded fontina cheese (about 1 cup) (optional)
- 1 tablespoon thinly sliced fresh basil leaves
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