Veggie-Packed Quinoa Casserole

If you’re looking for a delicious, nutritious, and easy-to-make dish, this Veggie-Packed Quinoa Casserole is just what you need. Loaded with vibrant vegetables, protein-rich quinoa, and melted cheese, this casserole is not only satisfying but also packed with essential nutrients. Whether you’re a busy parent, a meal-prepping enthusiast, or someone seeking a healthy yet indulgent meal, this recipe ticks all the boxes. Plus, it’s versatile, meaning you can customize it based on your taste preferences and dietary needs.

Key Ingredients in Veggie-Packed Quinoa Casserole

Every ingredient plays an important role in creating the perfect balance of texture and flavor. Let’s break it down:

Quinoa

Quinoa is the base of this casserole, providing a nutty flavor and fluffy texture. It’s naturally gluten-free and a complete source of protein, making it an excellent alternative to rice or pasta in baked dishes.

Fresh Vegetables

The casserole gets its vibrant color and hearty bite from a mix of vegetables. Common additions include:

• Onion & Garlic: For a flavor foundation.
• Bell Peppers: Add sweetness and crunch.
• Zucchini: Provides moisture and lightness.
• Mushrooms: Give the dish an earthy, umami depth.
• Spinach or Kale: Boosts the nutrient content and adds freshness.
• Tomatoes: Brighten the overall flavor and balance richness.

Sauce

A light yet creamy sauce made with tomato sauce and Greek yogurt ties everything together. This adds tanginess while keeping the casserole moist without overwhelming heaviness.

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Cheese

Melted mozzarella and Parmesan form the gooey, golden topping that makes this casserole irresistible. If you’re dairy-free, plant-based cheese works as a substitute.

Step-by-Step Instructions (Simplified in Points)

1. Prepare the Quinoa

• Rinse 1 cup quinoa under cold water to remove bitterness.
• Cook quinoa in 2 cups vegetable broth or water until fluffy (about 15 minutes).
• Fluff with a fork and set aside.

2. Cook the Vegetables

• Heat 1 tbsp olive oil in a large skillet over medium heat.
• Add chopped onion, garlic, and bell peppers; sauté until softened.
• Stir in zucchini, carrots, and broccoli; cook for 5–7 minutes until slightly tender.
• Season with salt, pepper, and Italian seasoning.

3. Combine Ingredients

• In a large mixing bowl, add cooked quinoa and sautéed vegetables.
• Stir in 1 cup canned tomatoes (drained) and 1/2 cup corn (optional).
• Mix in 1 cup shredded cheese and 1/4 cup fresh herbs (parsley or basil).

4. Assemble the Casserole

• Grease a 9×13-inch baking dish with olive oil.
• Spread the quinoa-vegetable mixture evenly into the dish.
• Sprinkle the top with 1/2 cup additional shredded cheese.

5. Bake

• Preheat oven to 180°C (350°F).
• Bake casserole for 25–30 minutes until hot and cheese is melted and bubbly.

6. Serve

• Garnish with fresh herbs and serve warm.
• Allow casserole to cool for 5–10 minutes before slicing.

Serving Suggestions & Storage Tips

How to Serve:

• Enjoy the Veggie-Packed Quinoa Casserole as a standalone meal or pair it with a side salad for a complete, balanced dinner.
• Serve with a dollop of Greek yogurt, guacamole, or a drizzle of hot sauce for added flavor.
• Complement with a side of crusty bread for extra texture and satisfaction.

Storage & Reheating:

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze individual portions in sealed containers for up to 2 months.
• Reheating: Warm in the oven at 350°F (175°C) for 15 minutes or microwave in 30-second intervals until heated through.

Why This Quinoa Casserole Is a Nutritional Powerhouse

• Protein-Packed: Quinoa and black beans provide a great source of plant-based protein.
• Loaded with Fiber: The variety of vegetables ensures a fiber-rich dish that promotes digestion.
• Rich in Antioxidants: Spinach, tomatoes, and bell peppers contribute to immune-boosting antioxidants.
• Low in Processed Ingredients: This dish relies on whole, fresh ingredients to keep it healthy and nourishing.

Final Thoughts

This Veggie-Packed Quinoa Casserole is the perfect combination of comfort food and healthy eating. It’s flavorful, satisfying, and packed with nutritious ingredients that nourish the body while delighting the taste buds. Whether you’re making it for a weeknight dinner, meal prep, or a potluck gathering, this casserole is sure to be a hit.

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Veggie-Packed Quinoa Casserole

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Cooking Method: Baking, Stovetop Cuisine: American, Mediterranean Courses: Dinner, Lunch

Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins Difficulty: Beginner Cooking Temp: 190  C Servings: 6 Best Season: All Seasons

Description

This Veggie-Packed Quinoa Casserole is a hearty, nutritious, and flavorful dish perfect for a wholesome meal. Packed with protein-rich quinoa, a medley of colorful vegetables, and gooey melted cheese, this casserole is a crowd-pleaser that works well for meal prep, weeknight dinners, or potlucks.

Ingredients

Scale

1/2x 1x 2x 3x

For the Base:

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

For the Vegetables:

• 1 tablespoon olive oil

• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper (red or yellow)
• 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

For the Sauce:

• 1 cup tomato sauce
• ¹⁄₂ cup Greek yogurt (or sour cream)

• ¹⁄₂ teaspoon red pepper flakes (optional)

For the Toppings:

• 1 cup shredded mozzarella cheese
• ¹⁄₄ cup grated Parmesan cheese
• ¹⁄₄ cup fresh parsley or basil, chopped (for garnish)

Instructions

Cook the Quinoa

1. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of rinsed quinoa, reduce heat, cover, and let simmer for about 12-15 minutes, until all the liquid is absorbed. Fluff with a fork and set aside.

Sauté the Vegetables

1. In a large skillet, heat 1 tablespoon of olive oil 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, season with oregano, basil, smoked paprika, salt, and pepper, and stir until spinach wilts. Remove from heat.

Make the Sauce

1. In a small bowl, mix tomato sauce, Greek yogurt, and red pepper flakes (if using). Stir until well combined.

Assemble the Casserole

1. Preheat oven to 190°C (375°F). In a large mixing bowl, combine cooked quinoa, sautéed vegetables, and sauce. Stir until everything is evenly coated. Transfer mixture to a lightly greased baking dish (9x13 inches).

Add Cheese & Bake

1. Sprinkle mozzarella cheese and Parmesan cheese evenly over the top. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, until cheese is bubbly and slightly golden.

Rest & Serve

1. Let casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley or basil and enjoy!

Note

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.
• Freezing: This casserole freezes well! Cool completely, then store in a freezer-safe container for up to 3 months.
• Variations:
  • Add black beans or chickpeas for extra protein.
  • Swap zucchini for broccoli or cauliflower.
  • Use dairy-free cheese for a vegan option.
  • Top with breadcrumbs for extra crunch.

Keywords: This Veggie-Packed Quinoa Casserole is a hearty, nutritious, and flavorful dish perfect for a wholesome meal. Packed with protein-rich quinoa, a medley of colorful vegetables, and gooey melted cheese, this casserole is a crowd-pleaser that works well for meal prep, weeknight dinners, or potlucks.