Description
This Veggie-Packed Quinoa Casserole is a wholesome, nutrient-dense dish that’s loaded with colorful vegetables, protein-rich quinoa, and melted cheese for comfort and flavor. It combines sautéed veggies with quinoa and a creamy tomato sauce, baked to bubbly perfection for a satisfying vegetarian meal perfect for lunch or dinner.
Ingredients
Scale
Quinoa
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth
Vegetables
- 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
Seasonings and Sauces
- 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)
Cheese and Garnish
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley or basil, chopped
Other
- 1 tablespoon olive oil
Instructions
- Cook Quinoa: In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until all the broth is absorbed. Fluff the cooked quinoa with a fork and set aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking for about 2 minutes until fragrant. Add diced bell pepper, zucchini, mushrooms, and cherry tomatoes. Cook for 5-7 minutes until vegetables soften. Stir in chopped baby spinach along with dried oregano, basil, smoked paprika, salt, and pepper. Cook until the spinach wilts, then remove from heat.
- Prepare Sauce: In a small bowl, combine tomato sauce, Greek yogurt, and red pepper flakes. Mix well until smooth and creamy.
- Assemble Casserole: Preheat the oven to 190°C (375°F). In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, and prepared sauce. Stir thoroughly so the mixture is evenly coated. Transfer this mixture to a lightly greased 9×13 inch baking dish.
- Add Cheese and Bake: Sprinkle shredded mozzarella and grated Parmesan cheeses evenly over the casserole. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden on top.
- Rest and Garnish: Let the casserole rest for 5 minutes after baking. Garnish with chopped fresh parsley or basil before serving to add a fresh herbal finish.
Notes
- Rinsing quinoa before cooking removes its natural bitterness and improves texture.
- Feel free to add more or different vegetables based on your preference or seasonal availability.
- Greek yogurt adds creaminess and a slight tang; if desired, substitute with a dairy-free yogurt for a vegan option, though cheese would need substituting as well.
- Red pepper flakes are optional; adjust to preferred spice level.
- This casserole can be prepared ahead and refrigerated before baking; add a few extra minutes if baking directly from the fridge.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian American
Keywords: quinoa casserole, vegetarian casserole, healthy quinoa recipe, baked vegetable casserole, easy dinner recipe, cheesy quinoa bake
