Veggie-Packed Quinoa Casserole Recipe

Introduction

This Veggie-Packed Quinoa Casserole is a hearty and nutritious meal perfect for any day of the week. Loaded with colorful vegetables and flavorful herbs, it’s a delightful option for vegetarians and anyone craving a wholesome dinner.

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, 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
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley or basil, chopped

Instructions

1. Step 1: In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add rinsed quinoa, reduce heat, cover, and simmer for 12-15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking until fragrant, about 2 minutes. Stir in bell pepper, zucchini, mushrooms, and cherry tomatoes. Cook for 5-7 minutes until vegetables soften.
3. Step 3: Add chopped baby spinach to the skillet. Season with oregano, basil, smoked paprika, salt, and pepper. Stir until the spinach wilts, then remove from heat.
4. Step 4: In a small bowl, mix together tomato sauce, Greek yogurt, and red pepper flakes until well combined.
5. Step 5: Preheat your oven to 190°C (375°F). In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, and tomato sauce mixture. Stir until evenly coated.
6. Step 6: Transfer the mixture to a lightly greased 9×13 inch baking dish. Sprinkle shredded mozzarella and grated Parmesan evenly on top.
7. Step 7: Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
8. Step 8: Allow the casserole to rest for 5 minutes before serving. Garnish with fresh parsley or basil and enjoy!

Tips & Variations

• For extra protein, add cooked chickpeas or black beans to the vegetable mixture before baking.
• Swap out veggies based on seasonality or preference, like adding carrots or broccoli for different flavors and textures.
• Use a dairy-free yogurt and cheese alternative to make this dish vegan-friendly.
• If you prefer a spicier casserole, increase the red pepper flakes to taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 175°C (350°F) covered with foil for about 15 minutes or until warmed through. You can also microwave portions for 2-3 minutes, stirring halfway for even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and keep it covered in the refrigerator. Bake it fresh just before serving for the best texture and flavor.

Is quinoa difficult to cook properly?

Not at all. Just rinse it well before cooking to remove any bitterness, then simmer in broth until the liquid is absorbed. Fluffing with a fork at the end ensures it’s light and fluffy.

Veggie-Packed Quinoa Casserole Recipe

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★★★★★

4.6 from 64 reviews

This Veggie-Packed Quinoa Casserole is a wholesome and flavorful dish that combines protein-rich quinoa with a medley of sautéed vegetables, herbs, and a creamy tomato-yogurt sauce. Topped with melted mozzarella and Parmesan cheese, this casserole offers a comforting, nutritious meal perfect for lunch or dinner.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Quinoa

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth

Vegetables & Aromatics

• 1 tablespoon olive oil
• 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

• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional)

Sauce & Cheese

• 1 cup tomato sauce
• 1/2 cup Greek yogurt
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley or basil, chopped (for garnish)

Instructions

1. Cook the 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 liquid is absorbed. Fluff with a fork and set aside.
2. Sauté the 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 the bell pepper, zucchini, mushrooms, and cherry tomatoes. Cook for 5-7 minutes until vegetables soften. Stir in chopped spinach, oregano, basil, smoked paprika, salt, and pepper. Cook until spinach wilts, then remove from heat.
3. Prepare the Sauce: In a small bowl, combine tomato sauce, Greek yogurt, and red pepper flakes (if using). Mix well until smooth.
4. Assemble the Casserole: Preheat the oven to 190°C (375°F). In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, and the prepared sauce. Mix thoroughly to coat all ingredients evenly. Transfer the mixture to a lightly greased 9×13 inch baking dish.
5. Add Cheese and Bake: Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the casserole. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden on top.
6. Rest and Garnish: Allow the casserole to rest for 5 minutes before serving. Garnish with freshly chopped parsley or basil. Enjoy warm!

Notes

• You can substitute Greek yogurt with a dairy-free alternative for a vegan-friendly option, but omit the cheese or use vegan cheese.
• Feel free to add other vegetables like carrots or broccoli according to preference.
• Adjust red pepper flakes to control the spiciness of the casserole.
• This casserole can be prepared ahead and refrigerated; reheat covered to maintain moisture.
• Use gluten-free vegetable broth to make the dish gluten-free.

Keywords: quinoa casserole, vegetarian casserole, healthy casserole, baked quinoa recipe, vegetable casserole