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Veggie-Packed Quinoa Casserole Recipe

Veggie-Packed Quinoa Casserole Recipe
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★★★★★

5.3 from 12 reviews

This Veggie-Packed Quinoa Casserole is a wholesome, flavorful dish combining fluffy quinoa with a medley of sautéed vegetables, rich tomato sauce, and creamy cheese topping. Perfect as a hearty vegetarian meal, it’s packed with nutrients and easy to prepare for weeknight dinners or meal prepping.

Ingredients

Scale

Quinoa and Broth

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

Vegetables and Seasonings

  • 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

Sauce

  • 1 cup tomato sauce
  • 1/2 cup Greek yogurt
  • 1/2 teaspoon red pepper flakes

Cheese and Garnish

  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh parsley or basil, chopped

Instructions

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

Notes

  • You can substitute Greek yogurt with sour cream or a vegan yogurt alternative for different dietary needs.
  • Red pepper flakes are optional; omit or adjust quantity to control spiciness.
  • For a gluten-free diet, verify that the vegetable broth and tomato sauce are gluten-free.
  • This casserole can be prepared in advance and refrigerated for up to 2 days before baking.
  • Leftovers store well in the refrigerator for 3-4 days and can be reheated in the oven or microwave.

Nutrition

Keywords: quinoa casserole, vegetarian casserole, healthy casserole, baked quinoa recipe, vegetable casserole, easy dinner recipe

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