Looking for a hearty, nutritious dish that’s perfect for a weeknight dinner or meal prep? This Veggie-Packed Quinoa Casserole is the answer! With a base of protein-rich quinoa, a medley of colorful vegetables, and gooey melted cheese, this casserole offers a balanced meal that is both satisfying and delicious. Whether you’re feeding a family, prepping for the week, or attending a potluck, this casserole will be a hit with everyone.
Why You’ll Love This Recipe
This Veggie-Packed Quinoa Casserole combines the wholesomeness of quinoa with a colorful mix of vegetables, making it a nutrient-packed option that’s both filling and flavorful. The addition of a creamy tomato sauce and melted cheese makes it extra indulgent, while still being healthy. It’s versatile, so feel free to swap in any vegetables you have on hand, and it’s easy to make ahead, saving you time during the week. Whether you’re vegan, vegetarian, or just looking for a light yet satisfying meal, this casserole fits the bill perfectly.
Ingredients
Tip: you’ll find full ingredients and measurements in the recipe card below
For the Base:
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1 cup quinoa, rinsed and drained
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2 cups vegetable broth
For the Vegetables:
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1 tablespoon olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 bell pepper (red or yellow), diced
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1 zucchini, diced
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1 cup cherry tomatoes, halved
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1 cup baby spinach, chopped
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1 cup mushrooms, sliced
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1/2 teaspoon smoked paprika
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Salt and pepper to taste
For the Sauce:
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1 cup tomato sauce
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1/2 cup Greek yogurt (or sour cream)
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1/2 teaspoon red pepper flakes (optional)
For the Toppings:
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1 cup shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
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1/4 cup fresh parsley or basil, chopped (for garnish)
Instructions
Step 1: Cook the Quinoa
In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce the heat, cover, and let it simmer for 12-15 minutes until all the liquid is absorbed. Fluff with a fork and set aside.
Step 2: Sauté the Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, cooking until fragrant (about 2 minutes). Stir in the bell pepper, zucchini, mushrooms, and cherry tomatoes. Cook for 5-7 minutes until the vegetables are softened. Add the baby spinach, and season with oregano, basil, smoked paprika, salt, and pepper. Stir until the spinach wilts. Remove from heat.
Step 3: Make the Sauce
In a small bowl, mix together the tomato sauce, Greek yogurt, and red pepper flakes (if using). Stir until well combined.
Step 4: Assemble the Casserole
Preheat the oven to 190°C (375°F). In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, and sauce. Stir until everything is evenly coated. Transfer the mixture to a lightly greased 9×13-inch baking dish.
Step 5: Add Cheese and Bake
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden.
Step 6: Rest and Serve
Allow the casserole to rest for 5 minutes before serving. Garnish with chopped fresh parsley or basil and enjoy!
Variations
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Add your favorite veggies: Swap in or add vegetables like roasted carrots, kale, or sweet potatoes.
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Vegan Option: Use plant-based yogurt, dairy-free cheese, and vegetable broth to make this casserole vegan-friendly.
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Extra Protein: Add some cooked beans, such as black beans or chickpeas, to increase the protein content.
Heating and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply microwave for a few minutes or bake at 350°F (175°C) for about 15-20 minutes until heated through. You can also freeze the casserole for up to 3 months. To reheat from frozen, bake at 350°F (175°C) for 30-40 minutes or until fully warmed.
Frequently Asked Questions
Can I use brown rice instead of quinoa?
Yes, you can substitute quinoa with brown rice. Just be sure to adjust the cooking time since brown rice will take longer to cook than quinoa.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole the day before, cover it, and store it in the fridge. When ready to bake, just pop it in the oven.
Can I add meat to this casserole?
Of course! You can add cooked chicken, turkey, or sausage to make this casserole more hearty.
Can I use frozen vegetables?
Yes, frozen vegetables work fine in this recipe. Just be sure to thaw and drain them before adding them to the casserole.
How can I make this spicier?
If you like a bit of heat, add more red pepper flakes or even some diced jalapeños to the veggie mixture.
Can I substitute Greek yogurt for something else?
If you prefer, you can substitute Greek yogurt with sour cream or a dairy-free yogurt alternative for a similar creamy texture.
Can I make this recipe gluten-free?
This recipe is already gluten-free, as it uses quinoa and vegetables. Just ensure the vegetable broth is gluten-free.
How do I know when the casserole is done?
The casserole is done when the cheese is golden and bubbly on top, and the vegetables are tender.
Can I freeze the casserole before baking?
Yes, you can assemble the casserole, cover it tightly, and freeze it before baking. When ready to cook, bake from frozen, adding an extra 10-15 minutes to the baking time.
Can I skip the cheese topping?
Yes, you can omit the cheese if you want to make the casserole dairy-free. It will still be delicious without it.
Conclusion
This Veggie-Packed Quinoa Casserole is a delightful, nutritious dish that’s packed with flavor and perfect for any occasion. Whether you’re looking for a quick weeknight dinner, a meal prep option, or a crowd-pleasing potluck dish, this casserole is sure to satisfy. Enjoy this hearty and wholesome meal full of protein, veggies, and a creamy, savory sauce!
Veggie-Packed Quinoa Casserole
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Veggie-Packed Quinoa Casserole is a healthy, hearty dish filled with protein-rich quinoa and colorful vegetables. Perfect for meal prep, weeknight dinners, or potlucks, it’s topped with gooey cheese and a creamy tomato sauce that everyone will love.
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), 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
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
In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce the heat, cover, and let it simmer for 12-15 minutes until all the liquid is absorbed. Fluff with a fork and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, cooking until fragrant (about 2 minutes). Stir in the bell pepper, zucchini, mushrooms, and cherry tomatoes. Cook for 5-7 minutes until the vegetables are softened. Add the baby spinach, and season with oregano, basil, smoked paprika, salt, and pepper. Stir until the spinach wilts. Remove from heat.
In a small bowl, mix together the tomato sauce, Greek yogurt, and red pepper flakes (if using). Stir until well combined.
Preheat the oven to 190°C (375°F). In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, and sauce. Stir until everything is evenly coated. Transfer the mixture to a lightly greased 9×13-inch baking dish.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden.
Allow the casserole to rest for 5 minutes before serving. Garnish with chopped fresh parsley or basil and enjoy!
Notes
- Add your favorite veggies: Swap in or add vegetables like roasted carrots, kale, or sweet potatoes.
- Vegan Option: Use plant-based yogurt, dairy-free cheese, and vegetable broth to make this casserole vegan-friendly.
- Extra Protein: Add some cooked beans, such as black beans or chickpeas, to increase the protein content.
- Prep Time: 15 minutes
- rest time: 5 minutes
- Cook Time: 30 minutes
- Category: healthy
- Method: Baking
- Cuisine: American
