Veggie Packed Quinoa Casserole
This wholesome quinoa casserole is loaded with colorful Mediterranean vegetables, protein-rich quinoa, and a touch of cheese for creaminess. It’s baked until golden, making it a perfect family dinner or meal-prep dish. The casserole is naturally gluten-free, customizable, and a great way to eat the rainbow in one dish.
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 6
Ingredients
Base:
1 cup uncooked quinoa
2 cups vegetable broth
Vegetables:
1 tbsp olive oil
1 red bell pepper, diced
1 zucchini, diced
1 small eggplant, diced
1 carrot, diced
1 cup cherry tomatoes, halved
2 cups baby spinach or kale, chopped
½ cup red onion, diced
3 garlic cloves, minced
Seasoning:
1 tsp dried oregano
½ tsp dried thyme
½ tsp paprika
Salt & black pepper, to taste
Creamy Binding:
1 cup plain Greek yogurt (or ricotta for richer version)
1 egg, lightly beaten
½ cup feta cheese, crumbled (or shredded mozzarella for milder flavor)
Topping:
½ cup shredded mozzarella
2 tbsp grated Parmesan
Fresh parsley, chopped
Instructions
1. Cook the Quinoa
Rinse quinoa under cold water.
In a saucepan, bring quinoa and vegetable broth to a boil.
Reduce heat, cover, and simmer for 15 minutes until fluffy. Set aside.
2. Prepare the Vegetables
Preheat oven to 375°F (190°C).
Heat olive oil in a large skillet.
Saute onion, garlic, bell pepper, zucchini, carrot, and eggplant for 7–8 minutes until softened.
Stir in cherry tomatoes, spinach, oregano, thyme, paprika, salt, and pepper. Cook 2–3 more minutes until greens wilt.
3. Assemble the Casserole
In a large mixing bowl, combine cooked quinoa, sauteed veggies, Greek yogurt, beaten egg, and feta. Mix well.
Transfer mixture into a greased 9×13-inch baking dish.
Top with mozzarella and Parmesan.
4. Bake
Bake uncovered for 25 minutes until cheese is golden and bubbly.
Remove from oven, rest 5 minutes, and garnish with fresh parsley.
Serve warm.
Notes & Tips
Make-Ahead: Assemble casserole up to 24 hours ahead and bake when ready.
Protein Boost: Add chickpeas, shredded chicken, or lentils.
Dairy-Free Option: Use dairy-free yogurt and vegan cheese.
Extra Flavor: Add sun-dried tomatoes or olives for a salty kick.
Frequently Asked Questions
Q: Can I freeze this casserole?
A: Yes — cool completely, cover tightly, and freeze up to 2 months. Reheat in oven at 350°F (175°C) until warmed through.
Q: Can I skip the egg?
A: Yes, but it helps bind the casserole. Substitute with a flax egg (1 tbsp flaxseed + 3 tbsp water).
Q: What other veggies work well?
A: Broccoli, cauliflower, mushrooms, or butternut squash all work great.
Nutritional Information
Calories: 320
Protein: 15 g
Carbs: 38 g
Fiber: 7 g
Fat: 12 g
Sodium: 410 mg