Veggie-Packed Quinoa Casserole Recipe

Introduction

This Veggie-Packed Quinoa Casserole is a hearty, nutritious, and flavorful dish perfect for a wholesome meal. Packed with protein-rich quinoa, a medley of colorful vegetables, and gooey melted cheese, this casserole is a crowd-pleaser that works well for meal prep, weeknight dinners, or potlucks.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper (red or yellow), diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach, chopped
• 1 cup mushrooms, sliced
• 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 (or sour cream)
• 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 (for garnish)

Instructions

1. Step 1: 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. Step 2: 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 baby spinach, season with oregano, basil, smoked paprika, salt, and pepper, and stir until spinach wilts. Remove from heat.
3. Step 3: In a small bowl, mix tomato sauce, Greek yogurt, and red pepper flakes (if using). Stir until well combined.
4. Step 4: Preheat oven to 190°C (375°F). In a large mixing bowl, combine cooked quinoa, sautéed vegetables, and sauce. Stir until everything is evenly coated. Transfer mixture to a lightly greased baking dish (9×13 inches).
5. Step 5: Sprinkle mozzarella cheese and Parmesan cheese evenly over the top. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, until cheese is bubbly and slightly golden.
6. Step 6: Let casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley or basil and enjoy!

Tips & Variations

• Add black beans or chickpeas for extra protein.
• Swap zucchini for broccoli or cauliflower to vary the vegetable mix.
• Use dairy-free cheese for a vegan option.
• Top with breadcrumbs before baking for an extra crunchy finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through. This casserole freezes well—cool completely before storing in a freezer-safe container for up to 3 months. 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 couscous, bulgur, or rice, though cooking times and liquid amounts may vary.

Is it possible to make this casserole vegan?

Absolutely. Use a plant-based yogurt and dairy-free cheese substitutes to keep the dish vegan-friendly while maintaining creamy texture and flavor.

Veggie-Packed Quinoa Casserole Recipe

Print Recipe

★★★★★

4.9 from 113 reviews

This Veggie-Packed Quinoa Casserole is a hearty, nutritious, and flavorful dish perfect for a wholesome meal. Packed with protein-rich quinoa, a medley of colorful vegetables, and gooey melted cheese, this casserole is a crowd-pleaser ideal for meal prep, weeknight dinners, or potlucks.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Base:

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

For the Vegetables:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper (red or yellow), diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach, chopped
• 1 cup mushrooms, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

For the Sauce:

• 1 cup tomato sauce
• 1/2 cup Greek yogurt (or sour cream)
• 1/2 teaspoon red pepper flakes (optional)

For the Toppings:

• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley or basil, chopped (for garnish)

Instructions

1. Cook the 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 the 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 baby spinach, season with oregano, basil, smoked paprika, salt, and pepper, and stir until spinach wilts. Remove from heat.
3. Make the Sauce: In a small bowl, mix tomato sauce, Greek yogurt, and red pepper flakes (if using). Stir until well combined to create a creamy tomato sauce.
4. Assemble the Casserole: Preheat oven to 190°C (375°F). In a large mixing bowl, combine cooked quinoa, sautéed vegetables, and the prepared sauce. Stir until everything is evenly coated. Transfer the mixture to a lightly greased 9×13 inch baking dish.
5. Add Cheese & Bake: Sprinkle shredded mozzarella cheese and grated Parmesan cheese evenly over the top. Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and slightly golden.
6. Rest & Serve: Allow casserole to rest for 5 minutes before serving. Garnish with freshly chopped parsley or basil and enjoy!

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven.
• Freezing: This casserole freezes well! Cool completely, then store in a freezer-safe container for up to 3 months.
• Variations: Add black beans or chickpeas for extra protein; swap zucchini for broccoli or cauliflower; use dairy-free cheese for a vegan option; top with breadcrumbs for extra crunch.

Keywords: Veggie-Packed Quinoa Casserole, quinoa casserole, vegetarian casserole, healthy casserole, baked casserole, vegetable recipe, easy weeknight dinner, meal prep casserole