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Veggie-Packed Quinoa Casserole Recipe

Veggie-Packed Quinoa Casserole Recipe
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★★★★★

5 from 30 reviews

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. It combines wholesome ingredients in a comforting baked dish that’s both satisfying and healthy.

Ingredients

Scale

Base

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

Vegetables

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

Sauce

  • 1 cup tomato sauce
  • 1⁄2 cup Greek yogurt (or sour cream)
  • 1⁄2 teaspoon red pepper flakes (optional)

Toppings

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

Instructions

  1. Cook the Quinoa: In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of rinsed quinoa, reduce heat to low, cover, and let simmer for about 12-15 minutes, until all the liquid is absorbed. Fluff the quinoa with a fork and set aside to cool slightly.
  2. Sauté the Vegetables: 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 and cook for 5-7 minutes until softened. Add chopped baby spinach, then season with dried oregano, basil, smoked paprika, salt, and pepper. Stir until the spinach wilts, then remove from heat.
  3. Make the Sauce: In a small bowl, combine 1 cup tomato sauce with 1/2 cup Greek yogurt and 1/2 teaspoon red pepper flakes if using. Mix well until smooth.
  4. Assemble the Casserole: Preheat your oven to 190°C (375°F). In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, and sauce. Stir thoroughly until everything is evenly coated. Transfer the mixture to a lightly greased 9×13 inch baking dish and spread it out evenly.
  5. Add Cheese & Bake: Sprinkle 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese evenly over the top of the casserole. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden brown.
  6. Rest & Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with 1/4 cup chopped fresh parsley or basil for a fresh touch. Serve warm and enjoy!

Notes

  • 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.

Nutrition

Keywords: Veggie-Packed Quinoa Casserole, quinoa casserole, vegetarian casserole, healthy casserole, quinoa recipe, vegetable bake, easy dinner, weeknight meal, protein-rich casserole

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