Veggie-Packed Quinoa Casserole Recipe

Introduction

This veggie-packed quinoa casserole is a wholesome and comforting dish perfect for busy weeknights. Loaded with fresh vegetables, cheese, and herbs, it offers a delicious way to enjoy a nutritious meal that the whole family will love.

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

1. 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 simmer for 12-15 minutes until the liquid is absorbed. Fluff the quinoa 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 softened. Add baby spinach and season with oregano, basil, smoked paprika, salt, and pepper. Stir until the spinach wilts, then remove from heat.
3. Step 3: In a small bowl, combine tomato sauce, Greek yogurt, and red pepper flakes. Mix well until smooth.
4. Step 4: Preheat the oven to 190°C (375°F). In a large bowl, combine the cooked quinoa, sautéed vegetables, and the sauce. Mix thoroughly to coat everything evenly. Transfer the mixture to a lightly greased 9×13 inch baking dish.
5. Step 5: Sprinkle shredded mozzarella and grated Parmesan evenly over the top. 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 slightly golden.
6. Step 6: Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley or basil and enjoy!

Tips & Variations

• For added protein, stir in cooked chickpeas or black beans before baking.
• Try swapping mozzarella with a vegan cheese alternative for a dairy-free option.
• Use fresh herbs if available for a brighter flavor.
• If you like it spicier, increase the red pepper flakes or add a dash of hot sauce.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 175°C (350°F) until heated through, or microwave individual portions for 1-2 minutes. This casserole also freezes well—freeze in portions and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with cooked rice, couscous, or bulgur. Just adjust the cooking time and liquid according to the grain’s requirements.

Is this casserole suitable for meal prep?

Absolutely! This casserole keeps well and makes convenient leftovers, making it perfect for batch cooking and enjoying throughout the week.

Veggie-Packed Quinoa Casserole Recipe

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★★★★★

4.8 from 91 reviews

This Veggie-Packed Quinoa Casserole is a wholesome and delicious meal combining protein-rich quinoa with a medley of sautéed vegetables, herbs, and a creamy tomato-yogurt sauce, all topped with melted cheeses and baked to perfection. It’s a flavorful, comforting casserole perfect for a nutritious weeknight dinner or meal prep.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• 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 & Toppings

• 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

Instructions

1. Cook Quinoa: In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and let it simmer for 12-15 minutes until all liquid is absorbed. Fluff quinoa with a fork and set aside.
2. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic; cook for about 2 minutes until aromatic. Add bell pepper, zucchini, mushrooms, and cherry tomatoes. Cook for 5-7 minutes until vegetables soften. Stir in baby spinach and season with oregano, basil, smoked paprika, salt, and pepper. Cook until spinach wilts, then remove skillet from heat.
3. Prepare Sauce: In a small bowl, combine tomato sauce, Greek yogurt, and red pepper flakes if using, stirring until smoothly mixed.
4. Combine Ingredients: Preheat the oven to 190°C (375°F). In a large bowl, mix together the cooked quinoa, sautéed vegetables, and the prepared sauce, ensuring even coating. Transfer this mixture to a lightly greased 9×13 inch baking dish.
5. Add Cheese and Bake: Sprinkle shredded mozzarella and Parmesan cheese evenly over the top of the casserole. Cover with foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes until the cheese is bubbly and slightly golden.
6. Rest and Garnish: Allow the casserole to rest for 5 minutes after baking. Garnish with chopped fresh parsley or basil. Serve warm and enjoy your nutritious veggie-packed quinoa casserole!

Notes

• Rinse quinoa thoroughly to remove its natural bitterness before cooking.
• You can substitute Greek yogurt with sour cream or a non-dairy yogurt for a dairy-free option.
• Feel free to add other vegetables like carrots, peas, or corn based on preference or seasonal availability.
• Use low-sodium vegetable broth to control the salt content.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat leftovers covered in the oven or microwave until warmed through.

Keywords: quinoa casserole, vegetarian casserole, baked quinoa recipe, healthy dinner, vegetable casserole, gluten-free main dish