Veggie-Packed Quinoa Casserole Recipe

Introduction

This Veggie-Packed Quinoa Casserole is a wholesome and delicious one-dish meal bursting with fresh vegetables and creamy cheese. It’s a perfect way to enjoy a hearty, nutritious dinner that’s easy to prepare and sure to satisfy the whole family.

Ingredients

• 1 cup quinoa
• 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 tomato sauce
• ½ cup Greek yogurt
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 190°C (375°F).
2. Step 2: In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and reduce heat to simmer for 12–15 minutes until the liquid is fully absorbed.
3. Step 3: While the quinoa cooks, heat olive oil in a large skillet over medium heat. Sauté the diced onion and minced garlic until fragrant, about 2–3 minutes.
4. Step 4: Add the bell pepper, zucchini, cherry tomatoes, and chopped spinach to the skillet. Cook until the vegetables soften, about 5 minutes.
5. Step 5: In a bowl, mix the tomato sauce with Greek yogurt until smooth. Combine this with the cooked quinoa and sautéed vegetables, stirring well to blend all ingredients.
6. Step 6: Transfer the mixture into a greased baking dish. Sprinkle shredded mozzarella cheese evenly over the top.
7. Step 7: Cover the casserole with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Tips & Variations

• For a dairy-free version, substitute the mozzarella with a plant-based cheese and use coconut yogurt instead of Greek yogurt.
• You can add other favorite vegetables like mushrooms or broccoli to boost nutrition and flavor.
• Use quinoa broth or chicken broth instead of vegetable broth for a richer taste if not vegetarian.
• Add fresh herbs such as basil or oregano before baking for an aromatic touch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the casserole in the oven at 175°C (350°F) until heated through or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of quinoa?

Yes, you can substitute quinoa with couscous, bulgur, or rice, but cooking times and liquid amounts may vary accordingly.

Is this casserole suitable for meal prep?

Absolutely! This dish stores well and makes for easy, healthy meals throughout the week.

Veggie-Packed Quinoa Casserole Recipe

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★★★★★

4.9 from 120 reviews

This Veggie-Packed Quinoa Casserole is a wholesome and flavorful baked dish combining protein-rich quinoa with a colorful mix of sautéed vegetables, creamy tomato sauce blended with Greek yogurt, and topped with melted mozzarella cheese. Perfect for a nutritious vegetarian meal that’s easy to prepare and satisfying.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Vegetarian American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Grains and Broth

• 1 cup quinoa
• 2 cups vegetable broth

Vegetables

• 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

Dairy and Sauces

• 1 tablespoon olive oil
• 1 cup tomato sauce
• ½ cup Greek yogurt
• 1 cup shredded mozzarella cheese

Seasonings

• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 190°C (375°F) to ensure it’s at the right temperature for baking the casserole.
2. Cook Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and reduce heat to a simmer. Cook for 12 to 15 minutes, or until the liquid is fully absorbed and the quinoa is tender.
3. Sauté Vegetables: While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent. Then, add the bell pepper, zucchini, cherry tomatoes, and chopped spinach. Cook until the vegetables are softened but still vibrant.
4. Combine Sauces and Mixture: In a mixing bowl, blend the tomato sauce with the Greek yogurt until smooth. Add the cooked quinoa and sautéed vegetables to this mixture and stir well to combine all ingredients evenly.
5. Assemble Casserole: Grease a baking dish lightly. Transfer the quinoa and vegetable mixture into the dish, spreading it out evenly. Sprinkle the shredded mozzarella cheese evenly over the top.
6. Bake Covered: Cover the baking dish with foil to retain moisture and prevent cheese from burning. Bake for 20 minutes in the preheated oven.
7. Finish Baking Uncovered: Remove the foil and continue baking for another 10 minutes, or until the cheese is bubbly and lightly golden brown.

Notes

• You can substitute quinoa with couscous, bulgur, or rice if preferred.
• For a vegan version, replace Greek yogurt with a plant-based yogurt and mozzarella with vegan cheese.
• Add your favorite herbs like basil or oregano to enhance the flavor.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.
• This casserole can be reheated in the oven or microwave before serving.

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