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Veggie-Packed Quinoa Casserole

Veggie-Packed Quinoa Casserole

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If you’re in search of a nutritious and satisfying meal, look no further than this Veggie-Packed Quinoa Casserole. This delightful dish combines protein-rich quinoa with a medley of colorful vegetables, all enveloped in creamy goodness. It’s perfect for busy weeknights or as a crowd-pleaser at gatherings. Simple to prepare and packed with flavor, this casserole brings warmth and comfort to your table. Not only will it impress your family and friends, but it also makes delicious leftovers for easy lunches! Enjoy the vibrant ingredients and cheesy texture that make this recipe a standout choice for any meal.

Ingredients

Scale
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion
  • 2 cloves garlic
  • 1 bell pepper
  • 1 zucchini
  • 1 cup cherry tomatoes
  • 1 cup baby spinach
  • 1 cup mushrooms
  • 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
  • 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

Instructions

  1. Cook the quinoa by bringing vegetable broth to a boil, adding rinsed quinoa, covering, and simmering for about 12–15 minutes until liquid is absorbed.
  2. In a skillet, heat olive oil over medium heat. Sauté diced onion and garlic until fragrant. Add bell pepper, zucchini, mushrooms, and cherry tomatoes; cook for 5–7 minutes.
  3. Stir in baby spinach along with oregano, basil, smoked paprika, salt, and pepper until spinach wilts.
  4. Mix tomato sauce with Greek yogurt in a bowl; combine cooked quinoa with sautéed veggies and sauce in a baking dish.
  5. Top with mozzarella and Parmesan cheese; cover with foil and bake at 190°C (375°F) for 20 minutes, then remove foil and bake an additional 10 minutes until golden.

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