½ cupmozzarella cheese, plus more for toppingfat free or reduced fat
1 teaspoon onion powderoptional
2teaspoonsgarlic herb seasoning
½ teaspoon ground black pepper
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil. Place all the vegetables on the tray and combine with the oil and seasonings. Bake for 15-20 minutes, until fully cooked and crisped. Take ¾ cup of the potatoes and mash or blend them. Set aside.
In a medium pot, heat up the oil on high. Add the onions, cook for 3 minutes, then add garlic. Cook for another minute, then add the broth and seasonings. Bring to a boil then add quinoa, cooking according to package directions (about 15 minutes simmering with lid, stirring occasionally). Set aside.
Preheat oven to 350 degrees Fahrenheit. Grease a large baking dish (about 10"x 10"x 2"). Set aside.
In a medium pot, heat the olive oil on medium high and add garlic. Cook for a minute then whisk in the flour. Slowly whisk in half of the milk, then the yogurt and mashed potatoes, then the other half of the milk. Stir in the cheese and seasonings.
In the prepared baking dish, combine the quinoa and vegetables, then mix in the sauce. Top with mozzarella and bake for 10 minutes. Serve and enjoy.