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Veggie-Packed Quinoa Casserole Recipe

Veggie-Packed Quinoa Casserole Recipe
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★★★★★

5.3 from 9 reviews

This Veggie-Packed Quinoa Casserole is a nutritious and flavorful vegetarian dish loaded with fresh vegetables, protein-rich quinoa, and a blend of hearty cheeses. Perfect as a wholesome main course, this casserole combines the goodness of spinach, mushrooms, bell pepper, zucchini, and tomatoes with aromatic herbs and a creamy tomato-yogurt sauce, all baked to bubbly perfection.

Ingredients

Scale

Quinoa

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

Vegetables & Aromatics

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach, chopped
  • 1 cup mushrooms, sliced

Seasonings

  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/2 teaspoon red pepper flakes (optional)

Sauce & Cheese

  • 1 cup tomato sauce
  • 1/2 cup Greek yogurt
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Garnish

  • 1/4 cup fresh parsley or basil, chopped

Instructions

  1. Cook 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.
  2. Sauté 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 chopped spinach, season with oregano, basil, smoked paprika, salt, and pepper, and stir until spinach wilts. Remove from heat.
  3. Prepare Sauce: In a small bowl, mix tomato sauce, Greek yogurt, and red pepper flakes (if using). Stir until well combined.
  4. Combine Ingredients: Preheat oven to 190°C (375°F). In a large mixing bowl, combine cooked quinoa, sautéed vegetables, and sauce. Mix until everything is evenly coated. Transfer the mixture to a lightly greased 9×13 inch baking dish.
  5. Add Cheese and Bake: Sprinkle shredded mozzarella and grated Parmesan evenly over the top of 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 and Garnish: Allow the casserole to rest for 5 minutes before serving. Garnish with chopped fresh parsley or basil. Serve warm and enjoy!

Notes

  • This casserole is perfect for meal prep and tastes even better the next day.
  • You can substitute Greek yogurt with sour cream or a dairy-free alternative if you prefer.
  • To make it vegan, omit the cheeses or use plant-based cheese substitutes.
  • Feel free to add other vegetables like carrots or peas based on preference.
  • Adjust red pepper flakes according to your spice tolerance.

Nutrition

Keywords: quinoa casserole, vegetarian casserole, healthy casserole, veggie-packed recipe, baked quinoa dish

Find it online: https://freshrecipehub.com/veggie-packed-quinoa-casserole-recipe/