Description
The Cheesy Veggie Quinoa Casserole is a delightful blend of hearty quinoa, vibrant vegetables, and creamy cheese that makes for a satisfying meal any night of the week. This dish is not only easy to prepare but also packed with nutrients, making it perfect for family dinners or meal prep. With its creamy texture and savory flavors, this casserole impresses even the pickiest eaters. Customize it with your favorite veggies and cheeses to create a unique dish that everyone will love!
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 cup milk (or cream)
- 2 cups broccoli florets
- 1 cup diced carrots
- 1 cup diced bell peppers
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 2 cups shredded cheese (cheddar & mozzarella mix)
- ¼ cup grated Parmesan cheese
- 2 tablespoons all-purpose flour (or cornstarch)
- Salt and black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth; bring to a boil, then reduce heat and simmer for about 15 minutes until liquid is absorbed.
- In a skillet, heat butter or olive oil over medium heat. Sauté onions until translucent, then add garlic and cook until fragrant. Stir in broccoli, carrots, and bell peppers; sauté until tender.
- In a large bowl, mix cooked quinoa with sautéed vegetables, shredded cheese, milk (or cream), flour (or cornstarch), salt, pepper, and optional red pepper flakes.
- Pour into a greased baking dish, top with Parmesan cheese, and bake for about 25 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 35mg