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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.

Ingredients

Scale

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

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