Name: Veggie-Packed Quinoa Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 1 cup quinoa, rinsed and drained; 2 cups vegetable broth; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 bell pepper (red or yellow), 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; 1 cup tomato sauce; 1/2 cup Greek yogurt (or sour cream); 1/2 teaspoon red pepper flakes (optional); 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/4 cup fresh parsley or basil, chopped (for garnish)

why make this recipe

Veggie-Packed Quinoa Casserole is a fantastic dish to prepare for a healthy meal. It’s loaded with colorful vegetables and wholesome quinoa, making it a nutrient-dense option for anyone looking to eat more plant-based meals. This recipe is not only simple but also versatile, perfect for crowds or as leftovers for busy weeknights. Plus, it is a great way to sneak in extra veggies into your diet while being delicious and comforting!

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

how to make Veggie-Packed Quinoa Casserole

Ingredients

1 cup quinoa, rinsed and drained
2 cups vegetable broth
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 bell pepper (red or yellow)
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
1 cup tomato sauce
1/2 cup Greek yogurt (or sour cream)
1/2 teaspoon red pepper flakes (optional)
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley or basil, chopped (for garnish)

Directions

Cook the Quinoa: In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of rinsed quinoa, reduce heat, cover, and let simmer for about 12-15 minutes, until all the liquid is absorbed. Fluff with a fork and set aside.
Sauté the Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and minced garlic, cooking until fragrant (about 2 minutes). Stir in bell pepper, zucchini, mushrooms, and cherry tomatoes. Cook for 5-7 minutes until softened. Add baby spinach, season with oregano, basil, smoked paprika, salt, and pepper, and stir until spinach wilts. Remove from heat.
Make the Sauce: In a small bowl, mix tomato sauce, Greek yogurt, and red pepper flakes (if using). Stir until well combined.
Assemble the Casserole: Preheat oven to 190°C (375°F). In a large mixing bowl, combine cooked quinoa, sautéed vegetables, and sauce. Stir until everything is evenly coated. Transfer the mixture to a lightly greased baking dish (9×13 inches).
Add Cheese & Bake: Sprinkle mozzarella cheese and Parmesan cheese evenly over the top. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, until cheese is bubbly and slightly golden.
Rest & Serve: Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley or basil and enjoy!

how to serve Veggie-Packed Quinoa Casserole

You can serve Veggie-Packed Quinoa Casserole warm from the oven. It pairs well with a simple green salad or some crusty bread. You can also have it as a hearty main dish or a side dish.

how to store Veggie-Packed Quinoa Casserole

To store leftovers, let the casserole cool completely. Place it in an airtight container and refrigerate. It will last for about 3-4 days in the fridge. You can also freeze it for up to 2-3 months. To reheat, simply thaw if frozen and warm in an oven or microwave until heated through.

tips to make Veggie-Packed Quinoa Casserole

For a spicier dish, add more red pepper flakes or even some diced jalapeños.
Feel free to swap out vegetables based on what you have on hand. Broccoli, carrots, or peas can also work well.
Make sure to rinse the quinoa before cooking to remove its natural coating, which can taste bitter.

variation

You can make this casserole vegan by replacing Greek yogurt with a plant-based yogurt or skipping it altogether. Additionally, you can use dairy-free cheese to make it suitable for a vegan diet.

FAQs

1. Can I use other grains instead of quinoa?
Yes, you can substitute quinoa with brown rice or farro. Just adjust the cooking time as needed.

2. Is this casserole gluten-free?
Yes, as long as you use gluten-free cheese and check that your other ingredients are gluten-free, this casserole is gluten-free.

3. Can I prepare this casserole ahead of time?
Absolutely! You can assemble it a day in advance, cover it, and store it in the fridge. Just bake it when you’re ready to serve!