Description
Dive into a delightful and nourishing experience with our Veggie-Packed Quinoa Casserole! This vibrant and wholesome dish is a perfect blend of heartiness and color, making it as appetizing to the eyes as it is to the palate.
Ingredients
Scale
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper (red or yellow), chopped
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach, chopped
- 1 cup mushrooms, sliced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 1 cup tomato sauce
- ½ cup Greek yogurt (or sour cream)
- ½ tsp red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup chopped parsley or basil
Instructions
- Begin by heating the vegetable broth in a large saucepan until it reaches a rolling boil. Add the rinsed quinoa, cover the pan, reduce the heat, and let it simmer for approximately 12–15 minutes, or until the liquid has been absorbed. Fluff the quinoa with a fork and set it aside to cool slightly.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing them for about 2 minutes until fragrant. Incorporate the diced zucchini, chopped bell pepper, sliced mushrooms, and halved cherry tomatoes into the skillet. Allow them to cook for about 5 to 7 minutes until the vegetables are tender yet vibrant. Stir in the chopped spinach, along with oregano, basil, smoked paprika, and seasoning with salt and pepper. Cook until the spinach wilts slightly, then remove the skillet from the heat.
- Combine the tomato sauce with Greek yogurt in a medium bowl, stirring until smooth. If you love a bit of heat, add in the red pepper flakes and mix well. This combo creates a creamy and tangy sauce that will be layered between the quinoa and veggies.
- Preheat your oven to 190°C (375°F). In a large mixing bowl, combine the cooked quinoa, sautéed veggies, and prepared sauce, tossing them gently to ensure everything is evenly coated. Transfer the mixture to a greased 9×13-inch baking dish, spreading it out in an even layer.
- Sprinkle the casserole with shredded mozzarella cheese and grated Parmesan evenly over the top. Cover the dish with aluminum foil and bake it in the preheated oven for about 20 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Allow the casserole to rest for about 5 minutes once out of the oven. Garnish generously with freshly chopped parsley or basil for an aromatic finish. Serve warm and enjoy!
Notes
Ensure the quinoa is fluffy by thoroughly rinsing it to remove bitterness. Avoid overcooking the vegetables to maintain a nice crunch and bright color.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dinner
Nutrition
- Calories: 380 kcal
- Sodium: 540 mg
- Protein: 18 g