Veggie-Packed Quinoa Casserole
A delightful casserole combining nutty quinoa and an abundance of colorful vegetables, perfect for family dinners and meal prepping.
Ingredients
Main Ingredients
- 1 cup quinoa, rinsed and drained The star of the dish, packed with protein.
- 2 cups vegetable broth Enhances the flavor while keeping the dish light.
- 1 tablespoon olive oil A heart-healthy option that adds richness.
- 1 small onion, diced Provides a sweet and savory aroma.
- 2 cloves garlic, minced Infuses the casserole with warm, fragrant notes.
- 1 medium bell pepper, diced Adds a sweet crunch and vibrant color.
- 1 medium zucchini, diced Contributes moisture and a mild flavor.
- 1 cup cherry tomatoes, halved Brings a juicy sweetness to every bite.
- 1 cup baby spinach, chopped An excellent source of nutrients.
- 1 cup mushrooms, sliced Adds an earthy flavor and meaty texture.
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- to taste Salt and pepper
- 1 cup tomato sauce
- 1/2 cup Greek yogurt Adds a rich and tangy twist.
- 1/2 teaspoon red pepper flakes (optional) For those who like a bit of heat.
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley or basil, chopped A fresh herb garnish to brighten the dish.
Instructions
Preparation
- In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of rinsed quinoa, reduce heat, cover, and let it simmer for 12-15 minutes, or until all the liquid has been absorbed. Fluff the cooked quinoa and set it aside to cool slightly.
- While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing for about 2 minutes until fragrant.
- Add the diced bell pepper, zucchini, sliced mushrooms, and halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Include the chopped baby spinach and season with oregano, basil, smoked paprika, salt, and pepper. Stir until spinach wilts and everything is well combined. Remove from heat.
Baking
- Preheat your oven to 190°C (375°F). In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, and tomato sauce mixed with Greek yogurt and red pepper flakes, stirring until everything is evenly coated.
- Transfer the combined mixture into a lightly greased baking dish (9x13 inches). Sprinkle shredded mozzarella cheese and grated Parmesan evenly over the top.
- Cover with foil and bake for 20 minutes. Remove the foil and continue baking for another 10 minutes, or until the cheese is bubbly and golden.
- Let the casserole rest for about 5 minutes before serving. Garnish with chopped fresh parsley or basil.
Notes
To elevate the casserole, add a splash of lemon juice or zest, experiment with seasonal vegetables, mix in beans for added protein, or add chunks of cooked chicken or turkey for a meatier version.