Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between healthy and comforting. The quinoa adds a light, nutty base while the mix of vegetables brings color, texture, and freshness. It’s endlessly customizable—I can use whatever veggies I have on hand, toss in some beans for extra protein, or make it fully vegan. The creamy, cheesy layer ties everything together beautifully, creating a dish that’s satisfying yet guilt-free. Plus, it reheats wonderfully, making it ideal for meal prep.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup uncooked quinoa (rinsed)
2 cups vegetable broth or water
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 zucchini, diced
1 bell pepper (any color), diced
1 cup broccoli florets (chopped small)
1 carrot, grated or finely chopped
1 cup frozen corn (or peas)
1 can (15 oz) black beans, drained and rinsed (optional for extra protein)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme or Italian seasoning
½ cup sour cream or Greek yogurt
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
Optional topping: additional cheese or breadcrumbs

Directions

1. Cook the Quinoa:
   I start by combining the rinsed quinoa and vegetable broth in a medium saucepan. I bring it to a boil, then reduce the heat, cover, and let it simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Once done, I set it aside to cool slightly.

2. Sauté the Vegetables:
   In a large skillet, I heat olive oil over medium heat. I add the diced onion and minced garlic, sautéing for 2–3 minutes until fragrant. Then I add the zucchini, bell pepper, broccoli, and carrot. I cook for 5–7 minutes until the veggies are tender but still bright. I stir in the corn and black beans, cooking for another 1–2 minutes. I season with salt, pepper, and dried thyme or Italian seasoning.

3. Combine Ingredients:
   I preheat the oven to 375°F (190°C). In a large bowl, I combine the cooked quinoa, sautéed vegetables, sour cream (or Greek yogurt), mozzarella, and half of the cheddar cheese. I stir gently until everything is evenly mixed.

4. Assemble the Casserole:
   I transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly. I sprinkle the remaining cheddar on top, adding more mozzarella or breadcrumbs if I want an extra cheesy or crispy topping.

5. Bake:
   I bake the casserole uncovered for 20–25 minutes, or until it’s heated through and the cheese is melted and bubbling with golden edges.

6. Serve:
   I let the casserole cool for about 5 minutes before serving. For a fresh finishing touch, I sometimes garnish it with chopped parsley or basil.

Servings and Timing

This recipe serves about 6 people.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

I love customizing this casserole depending on my mood or what’s in my fridge. For a vegan version, I use dairy-free cheese and cashew cream instead of yogurt or sour cream. When I want more protein, I add cubed tofu, chickpeas, or even shredded cooked chicken. To give it a spicy twist, I toss in chili flakes, a few dashes of hot sauce, or diced jalapeños. I’ve also made a Mediterranean version with sun-dried tomatoes, spinach, and feta cheese—it’s delicious!

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover a portion and warm it in the oven at 350°F for 10–15 minutes or in the microwave for 1–2 minutes until hot. It also freezes beautifully—I let it cool completely, then freeze individual portions for up to 2 months. When ready to serve, I thaw overnight in the fridge and reheat as usual.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it ahead of time and refrigerate it until ready to bake. I just add 5–10 extra minutes to the baking time if it’s cold from the fridge.

Can I use pre-cooked quinoa?

Absolutely. I use about 3 cups of cooked quinoa if I already have some on hand.

Can I skip the cheese?

Yes, though the cheese adds creaminess and richness. I replace it with extra yogurt or a vegan alternative if I prefer.

Can I use different vegetables?

Definitely. Mushrooms, spinach, kale, or cauliflower all work great in this recipe.

How can I make it dairy-free?

I use coconut yogurt or cashew cream and dairy-free cheese substitutes for a creamy, dairy-free version.

Can I add more spices?

Yes, I love adding a pinch of smoked paprika, cumin, or curry powder for more depth of flavor.

What can I serve with this casserole?

It pairs beautifully with a fresh green salad, roasted vegetables, or crusty bread.

How do I keep the top crispy?

I sprinkle breadcrumbs or extra cheese on top before baking for a lightly crunchy crust.

Can I make this gluten-free?

Yes, the recipe is naturally gluten-free as long as I use gluten-free breadcrumbs or skip them.

Does it reheat well?

It reheats wonderfully—just a few minutes in the oven or microwave brings it back to life.

Conclusion

I find this veggie-packed quinoa casserole to be the perfect balance of nourishment and comfort. Every bite is loaded with colorful vegetables, fluffy quinoa, and creamy, cheesy goodness. It’s easy to make, endlessly adaptable, and ideal for busy weeknights or make-ahead meals. Whether I’m feeding my family or meal prepping for the week, this wholesome casserole always leaves me full, happy, and completely satisfied.