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Veggie-Packed Quinoa Casserole

Veggie-Packed Quinoa Casserole for Cozy Family Nights

This Veggie-Packed Quinoa Casserole combines nutritious quinoa with colorful vegetables for a comforting family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup quinoa Provides a nutty base and is a complete protein; brown rice can be used instead.
  • 2 cups vegetable broth Infuses great flavor and moisture; water can serve in a pinch.
  • 1 tablespoon olive oil Perfect for sautéing veggies; canola or avocado oil works too.
  • 1 small onion Diced; adds sweetness and flavor depth; shallots are a good substitute.
  • 2 cloves garlic Minced; brings a wonderful aroma; garlic powder can be an alternative.
  • 1 piece bell pepper Red or yellow; offers crunch and color; any variety will do.
  • 1 cup zucchini Diced; contributes moisture and texture; consider broccoli or cauliflower as alternatives.
  • 1 cup cherry tomatoes Halved; adds natural sweetness; canned diced tomatoes can be used for convenience.
  • 1 cup baby spinach Chopped; a nutrient booster; kale can be swapped if preferred.
  • 1 cup mushrooms Sliced; adds umami depth; substitute with more zucchini or bell peppers.
  • 1 teaspoon dried oregano Infuses herbal flavor; feel free to switch with basil or Italian seasoning.
  • 1 teaspoon dried basil Enhances aroma; can be replaced with fresh herbs or omitted.
  • 1/2 teaspoon smoked paprika Adds depth and a slight smokiness; regular paprika is a good substitute.
  • Salt and pepper To taste; essential for balancing all the flavors.
  • 1 cup tomato sauce Forms the sauce base; marinara can be used as a replacement.
  • 1/2 cup Greek yogurt Adds creaminess; use dairy-free yogurt for a vegan option.
  • 1/2 teaspoon red pepper flakes Optional; introduces a hint of heat; omit if you prefer.
  • 1 cup shredded mozzarella cheese Melts beautifully for a gooey topping; choose dairy-free cheese for vegan.
  • 1/4 cup grated Parmesan cheese Adds a rich and salty flavor; nutritional yeast can replace for a vegan choice.
  • 1/4 cup fresh parsley or basil Chopped; for garnish to enhance freshness and color.

Equipment

  • Medium Saucepan
  • large skillet
  • mixing bowl
  • 9x13-inch baking dish

Method
 

Step‑By‑Step Instructions
  1. In a medium saucepan, bring 2 cups of vegetable broth to a boil over high heat. Once boiling, stir in 1 cup of quinoa, cover, and reduce heat to low. Simmer for 12-15 minutes until quinoa absorbs the liquid and becomes fluffy. Remove from heat, fluff with a fork, and set aside to cool slightly.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 small diced onion and 2 minced garlic cloves, sautéing for about 2 minutes until fragrant. Next, toss in 1 bell pepper, 1 diced zucchini, and 1 cup of sliced mushrooms. Cook for 5-7 minutes until they soften, then add 1 cup of halved cherry tomatoes and 1 cup of chopped baby spinach, seasoning with 1 teaspoon each of dried oregano and basil.
  3. In a mixing bowl, combine 1 cup of tomato sauce and 1/2 cup of Greek yogurt. Stir well until fully blended. Optionally, add 1/2 teaspoon of red pepper flakes.
  4. Preheat your oven to 190°C (375°F). In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, and prepared sauce. Stir until everything is evenly coated. Transfer the mixture to a greased 9x13-inch baking dish, spreading it out evenly.
  5. Top the quinoa and veggie mixture with 1 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese. Carefully cover the dish with foil to prevent the cheese from browning too quickly. Bake in the preheated oven for 20 minutes before removing the foil and baking for an additional 10 minutes, or until the cheese is bubbly and golden brown.
  6. Once baked, let your Veggie-Packed Quinoa Casserole rest for about 5 minutes before serving. Garnish with freshly chopped parsley or basil.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 500mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Feel free to customize your vegetables based on what's in season or what you have available, making this casserole even more enjoyable.

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