Name: Veggie-Packed Quinoa Casserole Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Vegetarian American
Ingredients: 1 cup quinoa, rinsed and drained; 2 cups vegetable broth; 1 small onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced; 1 zucchini, diced; 1 cup cherry tomatoes, halved; 1 cup baby spinach, chopped; 1 cup mushrooms, sliced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon smoked paprika; Salt and pepper to taste; 1 cup tomato sauce; 1/2 cup Greek yogurt; 1/2 teaspoon red pepper flakes (optional); 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/4 cup fresh parsley or basil, chopped; 1 tablespoon olive oil

Introduction

This veggie-packed quinoa casserole is a wholesome and flavorful dish perfect for a hearty lunch or dinner. Loaded with fresh vegetables, herbs, and a creamy tomato sauce, it combines healthful ingredients with cheesy comfort. Easy to prepare and satisfying, it’s a great way to enjoy a nutritious meal that the whole family will love.

The image shows a round white casserole dish filled with a baked quinoa dish topped with a golden-brown melted cheese layer. The quinoa layer is light brown with visible grains and is mostly covered by the top cheesy layer, which has a bubbly texture and some browned spots. Fresh green parsley leaves are placed in the center on top as garnish. In the background, there is a blurred white bowl with green salad. The dish is placed on a white marbled surface with warm, soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup quinoa, rinsed and drained

2 cups vegetable broth

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 bell pepper

1 zucchini, diced

1 cup cherry tomatoes, halved

1 cup baby spinach, chopped

1 cup mushrooms, sliced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup tomato sauce

1/2 cup Greek yogurt

1/2 teaspoon red pepper flakes

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley or basil, chopped

Instructions

Step 1: In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and let simmer for 12-15 minutes until all liquid is absorbed. Fluff with a fork and set aside.

Step 2: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking for about 2 minutes until fragrant. Stir in bell pepper, zucchini, mushrooms, and cherry tomatoes. Cook for 5-7 minutes until vegetables soften.

Step 3: Add chopped baby spinach to the skillet. Season with dried oregano, basil, smoked paprika, salt, and pepper. Stir until the spinach wilts, then remove from heat.

Step 4: In a small bowl, mix together tomato sauce, Greek yogurt, and red pepper flakes until well combined.

Step 5: Preheat oven to 190°C (375°F). In a large bowl, combine the cooked quinoa, sautéed vegetables, and the sauce. Stir well to coat everything evenly.

Step 6: Transfer the mixture to a lightly greased 9×13-inch baking dish. Sprinkle mozzarella and Parmesan cheese evenly over the top. Cover with foil and bake for 20 minutes.

Step 7: Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly golden.

Step 8: Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley or basil and enjoy!

Tips & Variations

For a vegan version, substitute Greek yogurt with a plant-based yogurt and use vegan cheese or nutritional yeast.

Feel free to swap in your favorite vegetables such as broccoli, carrots, or kale depending on what’s in season.

Add cooked beans or lentils to increase the protein content even more.

If you prefer more spice, increase the red pepper flakes or add a dash of hot sauce to the sauce mixture.

FAQs

Can I use regular rice instead of quinoa?

Yes, you can substitute quinoa with cooked rice, but adjust the cooking method for the grains and keep in mind rice will give a different texture and flavor.