Every Helping
Sign in

Breakfast recipe · from the recipe book

Herbed Quinoa Garden Bake with Seed Crust

Fluffy dill-and-thyme quinoa studded with tender broccoli, zucchini and sweet pepper, set with eggs and cottage cheese under a crunchy, nutty pumpkin-sesame crust.

Herbed Quinoa Garden Bake with Seed Crust

Ingredients

  • 1 cup160 gQuinoa, dryrinsed
  • 1¾ cups400 gVegetable broth
  • 2 tsp2 gDried thyme
  • 3 cloves9 gGarlicminced
  • 1 tbsp15 gOlive oil
  • 1 medium110 gYellow oniondiced
  • 2 medium120 gCarrotsgrated
  • 1 cup chopped150 gRed bell pepperdiced
  • 3⅓ cups florets300 gBroccolicut into small florets
  • 2 cups chopped250 gZucchinidiced
  • 4 large200 gEggs
  • 1 cup226 gCottage cheese, 2%
  • 1 cup sprigs10 gFresh dillchopped
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • 1½ tbsp15 gSesame seeds
  • ⅓ cup30 gOld-fashioned rolled oats
  • ¼ cup grated25 gGrated Parmesan

Steps

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Make the herb broth: in a saucepan, bring the vegetable broth, thyme and half the garlic to a boil. Stir in the quinoa, cover, and simmer on low for 15 minutes until the broth is absorbed. Set aside.
  3. Meanwhile, heat two-thirds of the olive oil in a large skillet over medium heat. Cook the onion for 4 minutes, then add the carrot, bell pepper, broccoli and the remaining half of the garlic and cook 5 minutes until crisp-tender.
  4. Add the zucchini and cook 2 minutes more. Season the vegetables with half the salt and the black pepper, then remove from the heat.
  5. In a large bowl, whisk the eggs with the cottage cheese, dill and the remaining half of the salt.
  6. Fold the herbed quinoa and the cooked vegetables into the egg mixture, then spread it evenly in the baking dish.
  7. Make the seed crust: in a small bowl, toss the pumpkin seeds, sesame seeds, oats and parmesan with the remaining one-third of the olive oil. Scatter it evenly over the casserole.
  8. Bake uncovered for 30 to 35 minutes, until the center is set, reaches 160°F (71°C) and the crust is golden.
  9. Rest the casserole 10 minutes, then cut into 4 portions and serve.

Check labels: Gluten-free when you buy vegetable broth and old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg, Sesame. Some brands contain gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book