Name: Veggie-Packed Quinoa Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup quinoa, rinsed and drained; 2 cups vegetable broth; 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; 1 cup tomato sauce; 1/2 cup Greek yogurt (or sour cream); 1/2 teaspoon red pepper flakes (optional); 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/4 cup fresh parsley or basil, chopped (for garnish)

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)

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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!

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