A delicious and nutritious Cheesy Veggie Quinoa Casserole packed with vegetables and topped with melted cheese.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Casserole
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups quinoa, rinsed and drained
4 cups vegetable broth
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, diced
1 cup corn (fresh or frozen)
1 cup broccoli florets
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 375°F (190°C).
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, red bell pepper, zucchini, corn, and broccoli. Cook for an additional 5-7 minutes until the vegetables are tender.
Add the cooked quinoa to the skillet with the sautéed vegetables. Stir in the oregano, basil, salt, and pepper. Mix well to combine.
Transfer the quinoa and vegetable mixture to a greased 9×13 inch baking dish. Sprinkle the shredded cheddar cheese and grated Parmesan cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
Notes
For a protein boost, add cooked chicken or black beans to the quinoa mixture before baking.
Experiment with different vegetables such as spinach, kale, or mushrooms based on your preference or seasonal availability.