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Veggie-Packed Quinoa Casserole

Veggie-Packed Quinoa Casserole: Your New Comfort Food Hero

Enjoy a satisfying and healthy Veggie-Packed Quinoa Casserole that's gluten-free, vegetarian, and delicious.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Quinoa A gluten-free grain that adds a nutty flavor.
  • 2 cups Vegetable Broth Opt for low-sodium for a healthier dish.
  • 2 tablespoons Olive Oil Adds healthy fat and is used for sautéing.
For the Vegetables
  • 1 small Onion, diced Provides a savory base flavor.
  • 2 cloves Garlic, minced Infuses the dish with aromatic depth.
  • 1 large Bell Pepper, diced Contributes crunch and sweetness.
  • 1 large Zucchini, diced Adds moisture and mild flavor.
  • 1 cup Cherry Tomatoes, halved Brings a burst of sweetness.
  • 1 cup Baby Spinach, chopped Adds nutrition and vibrant color.
  • 1 cup Mushrooms, sliced Offers an earthy flavor.
For the Seasoning & Sauce
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1/2 teaspoon Smoked Paprika
  • to taste Salt
  • to taste Pepper
  • 1 cup Tomato Sauce Forms the base of your delicious sauce.
  • 1/2 cup Greek Yogurt Adds creaminess and tang.
  • 1/2 teaspoon Red Pepper Flakes Optional for heat.
For the Topping
  • 1 cup Shredded Mozzarella Cheese Melts beautifully to create a gooey topping.
  • 1/4 cup Grated Parmesan Cheese Optional, can be replaced with nutritional yeast.
  • 1/4 cup Fresh Parsley or Basil, chopped For garnish.

Equipment

  • medium saucepan
  • Large skillet
  • mixing bowl
  • baking dish

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, bring 2 cups of vegetable broth to a rolling boil over high heat. Add 1 cup of rinsed quinoa, reduce heat to low, cover, and simmer for 12-15 minutes, until liquid is absorbed. Fluff quinoa with a fork and let it cool slightly.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté 1 small diced onion and 2 minced garlic cloves for about 2 minutes until fragrant. Add 1 diced bell pepper, 1 diced zucchini, and 1 cup of sliced mushrooms, cooking for 5-7 minutes. Stir in 1 cup of halved cherry tomatoes and 1 cup of chopped baby spinach, along with seasonings.
  3. In a mixing bowl, combine 1 cup of tomato sauce with 1/2 cup of Greek yogurt and 1/2 teaspoon of red pepper flakes. Mix thoroughly until creamy and smooth.
  4. Preheat the oven to 190°C (375°F). In a large bowl, combine the cooked quinoa, sautéed vegetables, and prepared sauce. Mix well and transfer to a greased 9x13 baking dish, spreading evenly.
  5. Sprinkle 1 cup of shredded mozzarella cheese over the top, adding 1/4 cup of grated Parmesan cheese if desired. Cover with aluminum foil.
  6. Bake for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes until bubbly and golden.
  7. Let the casserole rest for about 5 minutes before serving. Garnish with freshly chopped parsley or basil.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 500mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 300IUVitamin C: 50mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Can freeze portions for up to 3 months. Reheat in the oven at 180°C (350°F) for about 20 minutes.

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