As part of Inspired Edibles’ ongoing Healthy Lunch Series, I’m excited to share this seasonal zucchini and quinoa bake that you can serve up warm and comforting from the oven or cool and refreshing from the fridge.
Many of us are experiencing mercurial weather this summer — cold and rainy one day, uncomfortably humid the next. This simple, nutritious meal will accommodate either end of the spectrum nicely.
Made ahead, these cooled squares pack up beautifully into lunch boxes and picnic baskets and you can easily vary the contents and flavor accents with different fruit, vegetables, herbs and spices as desired (see suggestions in the Cooking & Nutrition Notes section below).
I hope you have fun with it and enjoy adding the recipe to your lunch repertoire!