Description
This Vegetarian Cheesy Veggie Quinoa Casserole is a masterclass in balancing nutrition with pure, unadulterated comfort. By combining toasted quinoa with sautéed vegetables and a sharp cheese crust, this dish creates a symphony of textures and flavors. Perfect for meat-eaters and vegetarians alike, it's high in protein and packed with nutrients.
Ingredients
1.5 cups Uncooked Quinoa
3 cups Vegetable Broth
2 tablespoons Avocado Oil
1 large Red Bell Pepper, diced
2 cups Broccoli Florets, chopped
1 medium Zucchini, quartered and sliced
1 small Yellow Onion, diced
4 large Garlic Cloves, minced
2 cups Baby Spinach, chopped
1.5 cups Sharp Cheddar Cheese, grated
1 teaspoon Smoked Paprika
Sea Salt & Black Pepper to taste
Instructions
- Toast the quinoa for 2-3 minutes in a dry pot over medium heat, then add vegetable broth, bring to a boil, cover, and simmer for 15 minutes
- In a large skillet, heat avocado oil over medium-high heat, add onion and cook for 4 minutes, then stir in garlic for another minute
- Add broccoli, red bell pepper, and zucchini to the skillet. Season and sauté for 6-8 minutes until tender-crisp
- Fold in the baby spinach and stir until wilted
- Combine cooked quinoa, sautéed vegetables, and half of the cheese in a large mixing bowl
- Transfer to a greased baking dish, top with remaining cheese, and bake at 375°F for 15-20 minutes until bubbly and golde
- Broil for 2 minutes for crispy edges, rest for 5 minutes before serving
Notes
Always rinse quinoa thoroughly to remove saponins.
Grate your own cheese for a better melt.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 385 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 16g
- Cholesterol: unknown