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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.

Ingredients

Scale

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

Find it online: https://zarameals.com/veggie-packed-quinoa-casserole-recipe/