Adapted from Neighborhood Co-op
½ cup quinoa
1 cup water
2 tablespoons extra virgin olive oil
1 medium red pepper, ½ inch dice
1 medium onion, chopped
3 small summer squash or zucchinis, sliced
1 cup sweet peas, fresh or frozen
6 oz tomato paste
1 teaspoon each oregano, basil, and thyme
2 cups aged provolone cheese, shredded
1 pound cottage cheese
1 bunch parsley, chopped
1 large tomato, thinly sliced
In a sauce pan, combine quinoa with water and bring to a boil. Reduce to a simmer, cover and cook 15 minutes. If any liquid remains, drain through a fine colander. Set aside to cool. While the quinoa cooks, heat the olive oil in a fry pan. Sauté the onion, pepper, squash, peas, and spices until the squash is soft. Mix in the tomato paste until smooth. Remove from the heat to cool slightly.
In a small bowl combine 1 cup of the provolone cheese, cottage cheese, parsley, and beaten eggs. Stir this into the cooled quinoa and vegetables then press into a 9” X 13” greased baking pan. Top with sliced tomatoes and the remaining cup of provolone. Cover and bake 50 minutes at 350 F; then uncover and bake 10 minutes more to brown the cheese. Remove from the oven and let sit 10 minutes before serving. Freeze leftovers.