Veggie-Packed Quinoa Casserole

Prep Time 15 mins
Cook Time 30 mins
Rest Time 5 mins
Total Time 50 mins
Cooking Method: ,
Cuisine: ,
Courses: ,
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
    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. 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.
    2. Sauté the Vegetables
  2. 2
    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.
    3. Make the Sauce
  3. 3
    In a small bowl, mix tomato sauce, Greek yogurt, and red pepper flakes (if using). Stir until well combined.
    4. Assemble the Casserole
  4. 4
    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).
    5. Add Cheese & Bake
  5. 5
    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.
    6. Rest & Serve
  6. 6
    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.
Read it online: https://petitepanini.com/recipe/veggie-packed-quinoa-casserole/