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Veggie-Packed Quinoa Casserole

Savor Every Bite of This Veggie-Packed Quinoa Casserole

Enjoy a hearty Veggie-Packed Quinoa Casserole, nutritious and perfect for the whole family.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Quinoa Rinse before cooking to remove bitterness.
  • 2 cups Vegetable Broth Can substitute with water.
  • 2 tablespoons Olive Oil Any cooking oil works.
  • 1 medium Onion Use yellow or red onions.
  • 2 cloves Garlic Minced, can use garlic powder.
  • 1 medium Bell Pepper Any variety preferred.
  • 1 medium Zucchini Yellow squash is a substitute.
  • 1 cup Mushrooms Sliced, button or cremini.
  • 1 cup Cherry Tomatoes Halved, diced tomatoes can substitute.
  • 2 cups Baby Spinach Kale or Swiss chard can be used.
  • 1 teaspoon Oregano Dried; can use Italian seasoning or thyme.
  • 1 teaspoon Basil Fresh; use dried if fresh is unavailable.
  • 1 teaspoon Smoked Paprika Can omit if not available.
  • to taste Salt Adjust based on preference.
  • to taste Pepper Adjust based on preference.
  • 1 cup Tomato Sauce Crushed tomatoes can also be used.
  • 1/2 cup Greek Yogurt Sour cream or dairy-free alternative for vegan.
  • to taste Red Pepper Flakes Optional for heat.
  • 1 cup Mozzarella Cheese Shredded; use vegan cheese for dairy-free.
  • 1/2 cup Parmesan Cheese Grated; use vegan cheese if needed.

Equipment

  • Medium saucepan
  • Large skillet
  • mixing bowl
  • 9x13 baking dish

Method
 

Step-by-Step Instructions
  1. Prepare the Quinoa: In a medium saucepan, bring vegetable broth to a boil, add quinoa, cover and simmer for 12-15 minutes.
  2. Sauté the Aromatics: Heat olive oil in a skillet, add diced onion and minced garlic, sauté for 2 minutes.
  3. Add the Vegetables: Incorporate diced bell pepper, chopped zucchini, and sliced mushrooms; cook for 5-7 minutes.
  4. Mix in the Spinach and Herbs: Stir in baby spinach, oregano, and basil, and cook until spinach wilts.
  5. Prepare the Sauce: Mix tomato sauce, Greek yogurt, and red pepper flakes in a bowl until smooth.
  6. Combine Overall Mixture: In a large bowl, combine the quinoa, vegetable mixture, and sauce until coated.
  7. Assemble the Casserole: Grease baking dish, pour the mixture in, and top with mozzarella and Parmesan.
  8. Bake to Perfection: Cover with foil and bake at 190°C for 20 minutes, then uncover and bake for 10 more minutes.
  9. Let it Rest: Allow to rest for 5 minutes before serving, add fresh herbs on top for extra flavor.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 500mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Rinsing quinoa enhances its flavor. Customize vegetables based on your seasonal preferences.

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