Veggie-Packed Quinoa Casserole Recipe

Introduction

This veggie-packed quinoa casserole is a wholesome and colorful dish perfect for a comforting meal. Packed with fresh vegetables and topped with melted cheese, it’s both nutritious and flavorful. Ideal for family dinners or meal prep, this casserole brings together quinoa, a variety of veggies, and a creamy tomato sauce in one delicious bake.

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)

Instructions

1. Step 1: In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, cooking until fragrant, about 2 minutes.
3. Step 3: Stir in bell pepper, zucchini, mushrooms, and cherry tomatoes. Cook for 5-7 minutes until vegetables are softened.
4. Step 4: Add chopped baby spinach, dried oregano, dried basil, smoked paprika, salt, and pepper. Stir until the spinach wilts, then remove from heat.
5. Step 5: In a small bowl, combine tomato sauce, Greek yogurt, and red pepper flakes if using. Mix well.
6. Step 6: Preheat oven to 190°C (375°F). In a large mixing bowl, combine cooked quinoa, sautéed vegetables, and the sauce. Stir until evenly coated.
7. Step 7: Transfer the mixture to a lightly greased 9×13 inch baking dish.
8. Step 8: Sprinkle shredded mozzarella and grated Parmesan evenly on top. Cover the dish with foil and bake for 20 minutes.
9. Step 9: Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.
10. Step 10: Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley or basil and enjoy.

Tips & Variations

• For extra protein, add cooked beans or chickpeas to the vegetable mix before baking.
• Use vegan yogurt and dairy-free cheese to make this casserole vegan-friendly.
• Swap mozzarella for cheddar or Monterey Jack for a different flavor profile.
• If you prefer a spicier dish, increase the red pepper flakes or add chopped jalapeños.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 175°C (350°F) for 15-20 minutes or microwave until heated through. Avoid freezing as the texture of the vegetables may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another grain instead of quinoa?

Yes, brown rice or couscous can be used as alternatives, though cooking times and liquid amounts may need adjustment.

Is this casserole suitable for meal prep?

Absolutely! It keeps well in the fridge and can be portioned out for several meals throughout the week.

Veggie-Packed Quinoa Casserole Recipe

Print Recipe

★★★★★

4.9 from 128 reviews

This Veggie-Packed Quinoa Casserole is a hearty and nutritious dish combining protein-rich quinoa with a medley of sautéed vegetables, baked under a cheesy, flavorful sauce. Perfect for a wholesome family meal or a cozy dinner, it balances fresh ingredients and creamy textures with aromatic herbs and spices.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Base:

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

For the Vegetables:

• 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

For the Sauce:

• 1 cup tomato sauce
• 1/2 cup Greek yogurt (or sour cream)
• 1/2 teaspoon red pepper flakes (optional)

For the Toppings:

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

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 about 12-15 minutes until all the 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 the diced onion and minced garlic, cooking until fragrant, about 2 minutes. Stir in the diced bell pepper, zucchini, mushrooms, and cherry tomatoes. Cook for 5-7 minutes until the vegetables are softened. Add chopped baby spinach and season with dried oregano, dried basil, smoked paprika, salt, and pepper. Stir until the spinach wilts, then remove from heat.
3. Make the Sauce: In a small bowl, combine 1 cup tomato sauce, 1/2 cup Greek yogurt, and 1/2 teaspoon red pepper flakes if using. Stir well until the sauce is smooth and creamy.
4. Assemble the Casserole: Preheat your oven to 190°C (375°F). In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, and the prepared sauce. Mix well so everything is evenly coated. Transfer the mixture to a lightly greased 9×13 inch baking dish.
5. Add Cheese & Bake: Sprinkle 1 cup shredded mozzarella cheese and 1/4 cup grated Parmesan cheese evenly over the casserole. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden.
6. Rest & Serve: Let the casserole rest for 5 minutes after baking. Garnish with chopped fresh parsley or basil before serving. Enjoy your warm, veggie-packed quinoa casserole!

Notes

• Rinsing quinoa before cooking removes its natural bitterness.
• You can substitute Greek yogurt with sour cream or a dairy-free alternative to make it vegan.
• Adjust the amount of red pepper flakes depending on your spice preference.
• Use any combination of your favorite vegetables if some are unavailable.
• Allowing the casserole to rest helps it set and improves flavor meld.

Keywords: quinoa casserole, vegetarian casserole, healthy casserole, baked quinoa, vegetable casserole