Veggie-Packed Quinoa Casserole Recipe

Introduction

This Veggie-Packed Quinoa Casserole is a wholesome and flavorful dish that’s perfect for a comforting weeknight dinner. It combines protein-rich quinoa with colorful vegetables and a creamy tomato sauce, all topped with melted mozzarella cheese.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 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 tomato sauce
• ½ cup Greek yogurt
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 190°C (375°F).
2. Step 2: In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and simmer for 12–15 minutes until the liquid is absorbed.
3. Step 3: While the quinoa cooks, heat olive oil in a large skillet over medium heat. Sauté the diced onion and minced garlic until fragrant.
4. Step 4: Add the bell pepper, zucchini, cherry tomatoes, and baby spinach to the skillet. Cook until the vegetables are softened, about 5–7 minutes.
5. Step 5: In a bowl, mix together the tomato sauce and Greek yogurt until smooth. Combine this mixture with the cooked quinoa and sautéed vegetables, stirring well.
6. Step 6: Transfer the combined mixture to a greased baking dish. Sprinkle shredded mozzarella cheese evenly over the top.
7. Step 7: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake an additional 10 minutes, or until the cheese is bubbly and golden.

Tips & Variations

• For extra protein, add cooked chickpeas or black beans to the vegetable mixture before baking.
• You can swap mozzarella with cheddar or a plant-based cheese for a different flavor profile.
• Feel free to use fresh herbs like basil or oregano to enhance the casserole’s taste.
• To make it spicier, add a pinch of red pepper flakes while sautéing the veggies.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. The casserole can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of quinoa?

Yes, you can substitute quinoa with brown rice, couscous, or bulgur. Adjust the cooking time and liquid amount accordingly for each grain.

Is Greek yogurt necessary in this recipe?

Greek yogurt adds creaminess and tang, but you can replace it with sour cream or a plant-based yogurt if preferred. It helps balance the tomato sauce’s acidity.

Veggie-Packed Quinoa Casserole Recipe

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★★★★★

4.8 from 105 reviews

This Veggie-Packed Quinoa Casserole is a wholesome and hearty dish that combines protein-rich quinoa with a vibrant medley of sautéed vegetables, creamy tomato-yogurt sauce, and melted mozzarella cheese. Perfectly baked to a golden bubbly finish, it’s an excellent nutritious option for a comforting vegetarian meal.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Quinoa Base

• 1 cup quinoa
• 2 cups vegetable broth

Vegetable Mix

• 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

Sauce and Topping

• 1 cup tomato sauce
• ½ cup Greek yogurt
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 190°C (375°F) to prepare for baking the casserole later.
2. Cook Quinoa: Bring 2 cups of vegetable broth to a boil in a medium saucepan, add 1 cup quinoa, cover, and simmer for 12-15 minutes until all the liquid is absorbed and quinoa is tender.
3. Sauté Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent, then add diced bell pepper, zucchini, halved cherry tomatoes, and chopped spinach. Cook until the vegetables are softened but still vibrant.
4. Prepare Sauce Mixture: In a mixing bowl, combine 1 cup tomato sauce and ½ cup Greek yogurt. Stir in the cooked quinoa and sautéed vegetable mixture until everything is evenly coated and combined.
5. Assemble Casserole: Transfer the quinoa and vegetable mixture into a greased baking dish. Evenly spread 1 cup shredded mozzarella cheese over the top.
6. Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake an additional 10 minutes until the cheese on top is melted, bubbly, and slightly golden.

Notes

• You can substitute the mozzarella cheese with a plant-based cheese for a vegan version.
• Feel free to add other vegetables such as mushrooms or carrots depending on preference.
• Greek yogurt adds creaminess and tang; if unavailable, sour cream or plain yogurt can be used.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: quinoa casserole, vegetarian casserole, baked quinoa, healthy dinner, veggie casserole, quinoa recipe