Description

This Veggie-Packed Quinoa Casserole is a wholesome, colorful comfort dish filled with fluffy quinoa, fresh vegetables, and melty cheese. It’s hearty yet healthy, easy to customize, and perfect for busy weeknights or make-ahead meals.

Ingredients

1 cup uncooked quinoa (rinsed)

2 cups vegetable broth or water

1 tbsp 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)

½ tsp salt

½ tsp black pepper

½ tsp dried thyme or Italian seasoning

½ cup sour cream or Greek yogurt

½ cup shredded mozzarella cheese

½ cup shredded cheddar cheese

Optional: extra cheese or breadcrumbs for topping

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Instructions

Cook quinoa: In a saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer 15 minutes until fluffy. Set aside to cool slightly.
Sauté vegetables: In a skillet, heat olive oil over medium heat. Add onion and garlic, cook 2–3 minutes. Stir in zucchini, bell pepper, broccoli, and carrot. Cook 5–7 minutes until tender. Add corn and black beans; cook 1–2 minutes more. Season with salt, pepper, and thyme or Italian seasoning.
Combine ingredients: Preheat oven to 375°F (190°C). In a large bowl, mix cooked quinoa, sautéed vegetables, sour cream (or yogurt), mozzarella, and half the cheddar until combined.
Assemble casserole: Transfer mixture to a greased 9×13-inch baking dish. Top with remaining cheddar and optional extra cheese or breadcrumbs.
Bake: Bake uncovered for 20–25 minutes, until heated through and cheese is melted and golden on top.
Serve: Cool for 5 minutes, then garnish with fresh herbs like parsley or basil before serving.

Notes

Use any mix of vegetables—spinach, kale, mushrooms, or cauliflower all work great.

For a vegan version, use dairy-free yogurt and vegan cheese.

Add chickpeas, tofu, or shredded chicken for extra protein.

Sprinkle breadcrumbs or extra cheese before baking for a crispy top.

Freezes well for up to 2 months—great for meal prep.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 290
Sugar: 4 g
Sodium: 420 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 5 g
Protein: 13 g
Cholesterol: 35 mg