Description
A comforting, rainbow-colored casserole combining protein-rich quinoa and a variety of tender vegetables in a savory tomato sauce. Perfect for weeknight dinners and potlucks.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (red or yellow), diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach, chopped
- 1 cup mushrooms, sliced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 cup tomato sauce
Instructions
- Rinse quinoa under cold water, combine with vegetable broth in a saucepan, bring to a boil, reduce heat, cover and simmer for 15 minutes. Let stand for 5 minutes, then fluff with a fork.
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a skillet, heat olive oil over medium heat. Add onion and cook for 5-7 minutes until softened. Stir in garlic and cook for 1 minute.
- Add bell pepper, zucchini, and mushrooms; cook for 8-10 minutes until tender-crisp.
- Stir in cherry tomatoes, spinach, tomato sauce, oregano, basil, smoked paprika, salt, and pepper. Cook for 2-3 minutes until spinach wilts.
- Combine cooked quinoa with vegetable mixture in the skillet and stir gently.
- Transfer to the baking dish, spreading evenly, and bake for 25-30 minutes until bubbling and heated through.
- Let rest for 5-10 minutes before serving; garnish with fresh parsley if desired.
Notes
For a cheesier finish, add shredded mozzarella or a vegan alternative during the last few minutes of baking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: quinoa casserole, vegetarian, gluten-free, healthy dinner, vegetable bake, easy recipe