Healthy Quinoa Casserole
A nourishing dish that combines quinoa with fresh vegetables and savory spices, perfect for meal prep or a comforting dinner.
Ingredients
Grains and Liquids
- 1 cup quinoa, rinsed and drained Use vegetable broth for added flavor.
- 2 cups vegetable broth or water Broth enhances taste.
Vegetables
- 1 cup chopped bell peppers Choose your favorite color.
- 1 cup chopped zucchini
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped Fresh or frozen is suitable.
- 1 small onion, diced
- 2 cloves garlic, minced Enhances flavor.
Spices and Seasoning
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- to taste salt
Extras
- 1/2 cup shredded cheese (optional) Can use any cheese of choice.
- 1 tablespoon olive oil For sautéing.
- for garnish fresh parsley (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and set aside.
Cooking
- In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion turns translucent, about 3-5 minutes.
- Add the chopped bell peppers, zucchini, and cherry tomatoes to the skillet. Cook for an additional 5-7 minutes until softened.
- Stir in the spinach, cooked quinoa, oregano, paprika, black pepper, and salt. Mix well to combine all the ingredients.
- Transfer the quinoa mixture to a greased baking dish. If using, sprinkle the shredded cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Once done, remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
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Notes
For a creamier texture, add Greek yogurt or cream cheese before baking. Store leftovers in an airtight container in the refrigerator for up to four days.