This is a great Sunday project meal that is delicious and extremely high in protein! With quinoa, eggs, cottage cheese, and feta, you'll be nourished well with this recipe in your repertoire.

First you'll cook the quinoa and while it cooks, you can prepare most of the other components. It's delicious with a simple herby yoghurt sauce and fresh parsley. 

Mediterranean Quinoa + Vegetable Casserole 
Serves 6-8

1.5 cups Flourist Golden Quinoa
2 red bell peppers, seeded and chopped into 1 inch pieces 
3 small zucchini, chopped into 1 inch pieces
4 tbsp olive oil, divided 
2 cups chopped onion (1 large or 2 medium)
1 tsp salt 
1 tsp dried oregano 
1/4 cup currants 
3 large eggs, beaten
200g (1.5 cups) crumbled feta cheese 
2 cups cottage cheese 
3/4 cup grated parmesan cheese 
3/4 cup chopped fresh parsley or basil 
1 cup toasted walnuts, chopped 
1 tbsp lemon juice 
ground black pepper 
2 fresh tomatoes, sliced 

First, heat the oven to 400 degrees and prepare a flat baking tray with parchment paper for roasting the vegetables. In a mixing bowl, toss the chopped zucchini and peppers with 2 tbsp olive oil and lay flat on the baking tray. Place in the pre-heated oven and bake for 40 minutes or so, tossing here and there to prevent burning. 

While the vegetables roast, cook the quinoa. Combine 1.5 cups quinoa (we like to rinse it first with cold water in a fine mesh strainer), with 2 cups water and bring to a boil on heat heat with the lid on. Once the water is boiling, reduce the heat to low and cook for 20 minutes. 

While the oven is on, put the walnuts on a dry pan and add to the oven. Time the walnuts to roast for 12-15 minutes and remove. Set aside to cool. 

Heat a skillet over medium heat on the stove and add 2 tbsp olive oil. Add the chopped onions, salt, and oregano and cook for 8-10 minutes, stirring occasionally. Once cooked, remove from the heat and add the currants to the pan. 

In a large bowl, combine the feta, cottage cheese, eggs, and 1/2 cup of the parmesan and stir well. Chopped the fresh herbs and the toasted walnuts once cooled. Slice the fresh tomatoes. Set all aside until ready to assemble. 

Once the quinoa is cooked, add it to a large mixing bowl and stir in the onion and currant mixture. Stir in the chopped herbs, chopped walnuts, and lemon juice. Add black pepper to taste and stir. 

To assemble the casserole, oil a 9 x 13 inch pan. Layer the quinoa mixture along the bottom. Next, layer the roasted zucchini and peppers. Add the tomato slices. Top the layers with the cheese mixture, using a spoon to add it and then using the back to even it out. Sprinkle the rest of the parmesan on top and finish with more black pepper if desired. 

Bake at 350 degrees, covered with foil. Bake for 40 minutes, then remove the foil and cook for a further 20 minutes, until the custard is set. Serve with herbed yoghurt sauce. 

Herbed Yoghurt Sauce 
1.5 cups Greek Yoghurt 
1-2 tbsp lemon juice 
I large handful fresh parsley, cilantro or basil 
1/2 tsp salt 

Combine all ingredients in a blender or jar that can accommodate a hand mixer. Blend until incorporated.