Veggie-Packed Quinoa Casserole Recipe

Introduction

This Veggie-Packed Quinoa Casserole is a hearty and healthy meal loaded with fresh vegetables and flavorful herbs. It’s perfect for a cozy dinner and makes great leftovers for the week ahead.

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, 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
• 1/2 teaspoon red pepper flakes
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley or basil, chopped

Instructions

1. Step 1: In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until the broth is absorbed. Fluff quinoa with a fork and set aside.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking about 2 minutes until fragrant. Stir in the bell pepper, zucchini, mushrooms, and cherry tomatoes. Cook for 5-7 minutes until vegetables soften. Add chopped spinach, oregano, basil, smoked paprika, salt, and pepper. Stir until spinach wilts, then remove from heat.
3. Step 3: In a small bowl, mix together tomato sauce, Greek yogurt, and red pepper flakes until well combined.
4. Step 4: Preheat your oven to 190°C (375°F). In a large mixing bowl, combine cooked quinoa, sautéed vegetables, and the sauce. Stir until evenly coated. Transfer the mixture to a lightly greased 9×13 inch baking dish.
5. Step 5: Sprinkle mozzarella and Parmesan cheeses evenly over the top. Cover the dish with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until the cheese is bubbly and slightly golden.
6. Step 6: Allow the casserole to rest for 5 minutes before serving. Garnish with fresh parsley or basil and enjoy.

Tips & Variations

• Swap the mozzarella for a vegan cheese to make this casserole dairy-free, or add cooked chickpeas for extra protein.
• Use fresh herbs if available for a brighter flavor.
• Try adding a handful of toasted pine nuts or walnuts on top before baking for added crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 175°C (350°F) until warmed through, or microwave in short intervals stirring in between to maintain even heat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole a day before baking. Keep it covered in the refrigerator and bake as directed, adding a few extra minutes if baking straight from cold.

Is quinoa necessary, or can I substitute another grain?

Quinoa works well for its texture and protein, but you can substitute cooked rice, couscous, or bulgur if preferred. Just adjust cooking times accordingly.

Veggie-Packed Quinoa Casserole Recipe

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★★★★★

4.9 from 148 reviews

This Veggie-Packed Quinoa Casserole is a hearty and nutritious dish combining fluffy quinoa, sautéed vegetables, and a creamy tomato sauce, all baked to perfection with melted mozzarella and Parmesan cheese on top. It’s a wholesome, flavorful meal perfect for vegetarians seeking a comforting and protein-rich casserole.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Quinoa

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

Vegetables and Aromatics

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach, chopped
• 1 cup mushrooms, sliced

Seasonings

• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional)

Sauce and Toppings

• 1 cup tomato sauce
• 1/2 cup Greek yogurt
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley or basil, chopped (for garnish)

Instructions

1. Cook Quinoa: In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until all the broth is absorbed. Fluff the quinoa with a fork and set aside.
2. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking until fragrant, about 2 minutes. Stir in diced bell pepper, zucchini, mushrooms, and halved cherry tomatoes. Cook for 5-7 minutes until vegetables soften. Add chopped baby spinach and season with dried oregano, dried basil, smoked paprika, salt, and pepper. Stir until spinach wilts and then remove from heat.
3. Prepare Sauce: In a small bowl, combine tomato sauce, Greek yogurt, and red pepper flakes (if using). Mix thoroughly until smooth.
4. Combine Ingredients: Preheat oven to 190°C (375°F). In a large bowl, mix cooked quinoa, sautéed vegetables, and the prepared sauce until evenly coated. Transfer the mixture to a lightly greased 9×13 inch baking dish.
5. Bake the Casserole: Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the quinoa and vegetable mixture. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for another 10 minutes until the cheese is bubbly and lightly golden.
6. Rest and Serve: Allow the casserole to rest for 5 minutes after baking. Garnish with freshly chopped parsley or basil and serve warm.

Notes

• Rinsing quinoa before cooking removes its natural bitterness.
• You can substitute Greek yogurt with sour cream or a dairy-free yogurt for a vegan version.
• Feel free to add other vegetables like roasted carrots or peas according to your preference.
• To make it spicier, increase the amount of red pepper flakes or add a dash of hot sauce to the sauce mixture.
• This casserole can be made ahead and reheated for a convenient meal option.

Keywords: quinoa casserole, vegetarian casserole, baked quinoa, healthy casserole, vegetable casserole, cheesy quinoa bake