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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.

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 & 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

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