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Dinner recipe · from the recipe book

Frittata-Topped Quinoa Bowls with Herbed Yogurt

Fluffy quinoa topped with wedges of a zucchini, red pepper and Parmesan frittata, sweet roasted cherry tomatoes and a cool garlicky basil yogurt sauce.

Frittata-Topped Quinoa Bowls with Herbed Yogurt

Ingredients

  • 1⅓ cups240 gQuinoa, dryrinsed
  • 2 cups480 gWater
  • 8 large400 gEggs
  • ¼ cup (60 ml)60 gMilk, 2%
  • ⅓ cup grated30 gGrated Parmesan
  • 2 cups chopped250 gZucchinidiced
  • 1 cup chopped150 gRed bell pepperdiced
  • 1 medium110 gYellow oniondiced
  • 3 cups loosely packed90 gBaby spinach
  • 2 cups300 gCherry tomatoeshalved
  • 2 tbsp30 gOlive oil
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • ⅔ cup leaves15 gFresh basilchopped
  • 2 cloves6 gGarlicminced
  • 2 tbsp30 gLemon juice
  • 2 tsp2 gDried oregano
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 375°F (190°C).
  2. Make the quinoa: bring the quinoa and water to a boil in a saucepan, cover, simmer 15 minutes, then rest off the heat 5 minutes and fluff.
  3. Toss the cherry tomatoes with one third of the olive oil and a pinch of the salt on a small baking sheet.
  4. Heat the remaining two thirds of the olive oil in a 10-inch oven-safe skillet over medium heat. Cook the onion, zucchini and bell pepper 6 minutes until soft, then stir in the spinach until wilted.
  5. Whisk the eggs, milk, Parmesan, oregano, black pepper and half of the remaining salt in a bowl, then pour the egg mixture over the vegetables in the skillet and cook undisturbed 2 minutes until the edges set.
  6. Bake the skillet and the tomato sheet together for 15 to 18 minutes, until the frittata is set in the center and reaches 160°F (71°C) and the tomatoes are blistered.
  7. Meanwhile, make the yogurt sauce: stir the Greek yogurt, basil, garlic, lemon juice and the last of the salt together.
  8. Divide the quinoa among four bowls, top with frittata wedges and the roasted tomatoes, and spoon the yogurt sauce over each.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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