Introduction

This Cheesy Veggie Quinoa Casserole is a comforting and hearty dish packed with vibrant vegetables and creamy cheeses. It’s perfect for a cozy family dinner or a nutritious meal prep option that everyone will love.

A baked quinoa casserole in a clear glass dish, showing three main layers: the bottom layer with cooked quinoa, the middle layer with mixed roasted vegetables including orange carrots, yellow squash, and green broccoli florets, and the top layer covered with melted white cheese and golden-brown crispy breadcrumbs sprinkled with fresh green parsley pieces. The surface has a crunchy texture with browned spots, and the casserole looks rich and colorful against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Quinoa (rinsed before cooking)
2 cups Vegetable Broth (water can be substituted)
1 medium Onion (diced)
2 cloves Garlic (minced)
1 cup Carrots (diced)
1 cup Bell Peppers (any color, diced)
1 cup Broccoli (chopped)
2 tablespoons Butter or Olive Oil (for sautéing)
2 tablespoons Flour or Cornstarch (for thickening)
1 cup Milk or Cream (based on dietary needs)
1 cup Cheddar Cheese (shredded)
1/2 cup Parmesan Cheese (grated)
Optional Toppings:
- 1/2 cup Additional Cheese (for topping)
- Herbs or Spices (fresh thyme or parsley)

Instructions

Step 1: Rinse quinoa under cold water using a fine-mesh strainer. Combine the rinsed quinoa with vegetable broth in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
Step 2: In a large skillet, heat butter or olive oil over medium heat. Add diced onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant.
Step 3: Stir in diced carrots and bell peppers. Cook for 5–7 minutes until softened. Add chopped broccoli and cook for another 2–3 minutes until tender.
Step 4: Reduce heat to low and sprinkle in flour or cornstarch while whisking continuously. Gradually add milk or cream, stirring constantly until the mixture thickens, about 3-5 minutes.
Step 5: Remove the skillet from heat. Stir in shredded cheddar and grated Parmesan cheese until melted and combined. Season with salt, pepper, and your choice of herbs.
Step 6: Fold the cooked quinoa into the cheese and vegetable mixture. Transfer everything into a greased 9×13 inch baking dish.
Step 7: Sprinkle additional cheese on top if desired. Preheat oven to 375°F (190°C) and bake for 20–25 minutes until the casserole is bubbly and golden brown.
Step 8: Let the casserole cool for 5 minutes before serving to allow it to set.

Tips & Variations

For a dairy-free option, use plant-based milk and vegan cheese alternatives.
Try adding mushrooms or zucchini for extra veggies and flavor.
Swap cheddar for Monterey Jack or mozzarella for a different cheese profile.
If you prefer a crunchier top, sprinkle breadcrumbs along with the cheese before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave or oven until warmed through. For longer storage, freeze in a suitable container for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a baked vegetable quinoa casserole in a clear glass baking dish, showing several layers with a crispy golden-brown cheese topping, small green parsley pieces sprinkled on top, and visible colorful chunks of orange carrot, yellow squash, and green broccoli florets mixed with soft, light-colored quinoa grains underneath; the dish sits on a white marbled surface with a black and white checkered cloth partially visible to the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of vegetable broth?

Yes, you can substitute water for vegetable broth, but broth adds extra flavor to the quinoa and overall casserole.

Can I make this casserole ahead of time?

Absolutely! You can prepare the mixture, assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from chilled.