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Veggie-Packed Quinoa Casserole

Hearty Veggie-Packed Quinoa Casserole for Cozy Nights

This Veggie-Packed Quinoa Casserole is a hearty, gluten-free, and dairy-free dish perfect for cozy nights.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Quinoa Opt for brown rice if you prefer a different texture.
  • 2 cups Vegetable Broth Feel free to use water if broth is unavailable.
  • 2 tablespoons Olive Oil Avocado oil works as a great substitute.
  • 1 medium Onion Shallots can give a milder taste.
  • 2 cloves Garlic Swap in garlic powder for convenience.
  • 1 medium Bell Pepper Any variety can be used or opt for diced chili for heat.
  • 1 medium Zucchini Yellow squash is a fantastic alternative.
  • 1 cup Cherry Tomatoes Substitute with diced canned or fresh tomatoes.
  • 2 cups Baby Spinach Kale or Swiss chard are good replacements.
  • 1 cup Mushrooms Almost any variety is suitable or feel free to skip.
  • 1 teaspoon Dried Oregano Fresh herbs work wonders, just double the quantity.
  • 1 teaspoon Dried Basil Fresh herbs work wonders, just double the quantity.
  • 1 teaspoon Smoked Paprika Regular paprika can be used if a milder flavor is desired.
  • to taste Salt Adjust to your personal preference.
  • to taste Pepper Adjust to your personal preference.
  • 1 cup Tomato Sauce Marinara or homemade variants are absolutely fine.
  • ½ cup Greek Yogurt Use dairy-free yogurt for a vegan option.
  • 1 teaspoon Red Pepper Flakes Omit if preferred milder.
  • 1 cup Mozzarella Cheese Consider dairy-free cheese for a substitute.
  • ½ cup Parmesan Cheese Nutritional yeast is a great vegan alternative.
  • for garnish Fresh Parsley or Basil Perfect for a pop of freshness.

Equipment

  • Medium saucepan
  • large skillet
  • mixing bowl
  • baking dish

Method
 

Step-by-Step Instructions
  1. Prepare the quinoa: Bring 2 cups of vegetable broth to a boil, rinse 1 cup of quinoa, add it to the broth, and simmer for 12-15 minutes until fluffy.
  2. Sauté the vegetables: Heat 2 tablespoons of olive oil, add chopped onion and minced garlic, then bell pepper, zucchini, mushrooms, cherry tomatoes, and baby spinach to cook until tender.
  3. Prepare the sauce: Combine 1 cup of tomato sauce with ½ cup of Greek yogurt and a pinch of red pepper flakes, whisk until smooth.
  4. Combine ingredients: Preheat oven to 190°C. In a bowl, mix fluffed quinoa, sautéed vegetables, and sauce, then transfer to a greased baking dish.
  5. Add cheese and bake: Sprinkle mozzarella and Parmesan on top, cover with foil, bake for 20 minutes, then uncover and bake for 10 more.
  6. Garnish and serve: Let rest for 5 minutes, garnish with parsley or basil, and serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 3500IUVitamin C: 70mgCalcium: 200mgIron: 3mg

Notes

This Veggie-Packed Quinoa Casserole is simple yet satisfying, perfect for any home cook. Enjoy the delightful cooking experience!

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