Name: Cheesy Veggie Quinoa Casserole
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: Quinoa: 1 cup, uncooked. The base of our casserole, quinoa is a complete protein and gluten-free grain, providing a nutty flavor and satisfying texture. We’ll cook it beforehand to ensure it’s perfectly tender in the final dish.; Broccoli Florets: 2 cups, cut into small, bite-sized pieces. Broccoli adds a lovely earthy flavor and vibrant green color. It’s also packed with vitamins and fiber, making our casserole even healthier.; Carrots: 1 cup, diced. Carrots bring sweetness and a pleasant crunch to the casserole. They are also rich in beta-carotene, which our bodies convert to Vitamin A.; Bell Peppers: 1 cup, diced (use a mix of colors for visual appeal and varied flavor). Bell peppers offer a slightly sweet and slightly tangy taste, along with a satisfying crisp-tender texture when baked. They are also excellent sources of Vitamin C.; Onion: 1 medium, diced. Onion forms the aromatic foundation of many savory dishes. It adds depth of flavor and sweetness as it cooks down.; Garlic: 2-3 cloves, minced. Garlic provides a pungent and savory kick that complements the vegetables and cheese beautifully.; Vegetable Broth: 2 cups. Used to cook the quinoa and add moisture to the casserole, vegetable broth enhances the overall flavor and keeps everything from drying out. You can also use chicken broth if you prefer.; Milk (or Cream for extra richness): 1 cup. Milk or cream binds the casserole ingredients together and adds a creamy texture. Whole milk will provide a richer flavor, while 2% or skim milk will keep it lighter. For an even creamier result, use heavy cream or half-and-half.; Shredded Cheese: 2 cups (a mix of cheddar and mozzarella works wonderfully). Cheese is the star of any cheesy casserole! Cheddar provides a sharp, classic cheese flavor, while mozzarella offers a mild, melty quality and wonderful stretch. You can experiment with other cheeses like Monterey Jack, Gruyere, or even a smoked cheese for a different flavor profile.; Parmesan Cheese: ¼ cup, grated. Parmesan adds a salty, nutty, and savory depth of flavor. It also browns beautifully on top, creating a lovely crust.; Butter or Olive Oil: 2 tablespoons. Used to sauté the vegetables and add richness. Butter will provide a richer flavor, while olive oil is a healthier option and imparts a subtle fruity note.; All-Purpose Flour (or gluten-free alternative like cornstarch): 2 tablespoons. Used to create a light roux that helps thicken the sauce and bind the casserole. Cornstarch is a great gluten-free alternative.; Dried Herbs: 1 teaspoon each of dried oregano and dried thyme. These herbs add a warm, savory, and slightly earthy flavor that complements the vegetables and cheese. You can also experiment with Italian seasoning, rosemary, or basil.; Salt and Black Pepper: To taste. Essential seasonings to enhance all the flavors in the casserole. Be sure to season generously at each step.; Optional: Red Pepper Flakes: ¼ teaspoon (or more to taste). For a touch of heat, red pepper flakes add a subtle kick without being overpowering.; Optional: Fresh Parsley or Chives: For garnish. Fresh herbs add a pop of color and freshness to the finished casserole.

Ingredients

This recipe is wonderfully versatile, allowing you to adapt it based on your favorite vegetables and what you have on hand. Here’s a breakdown of the core ingredients we’ll be using to create this cheesy masterpiece:

Quinoa: 1 cup, uncooked. The base of our casserole, quinoa is a complete protein and gluten-free grain, providing a nutty flavor and satisfying texture. We’ll cook it beforehand to ensure it’s perfectly tender in the final dish.
Broccoli Florets: 2 cups, cut into small, bite-sized pieces. Broccoli adds a lovely earthy flavor and vibrant green color. It’s also packed with vitamins and fiber, making our casserole even healthier.
Carrots: 1 cup, diced. Carrots bring sweetness and a pleasant crunch to the casserole. They are also rich in beta-carotene, which our bodies convert to Vitamin A.
Bell Peppers: 1 cup, diced (use a mix of colors for visual appeal and varied flavor). Bell peppers offer a slightly sweet and slightly tangy taste, along with a satisfying crisp-tender texture when baked. They are also excellent sources of Vitamin C.
Onion: 1 medium, diced. Onion forms the aromatic foundation of many savory dishes. It adds depth of flavor and sweetness as it cooks down.
Garlic: 2-3 cloves, minced. Garlic provides a pungent and savory kick that complements the vegetables and cheese beautifully.
Vegetable Broth: 2 cups. Used to cook the quinoa and add moisture to the casserole, vegetable broth enhances the overall flavor and keeps everything from drying out. You can also use chicken broth if you prefer.
Milk (or Cream for extra richness): 1 cup. Milk or cream binds the casserole ingredients together and adds a creamy texture. Whole milk will provide a richer flavor, while 2% or skim milk will keep it lighter. For an even creamier result, use heavy cream or half-and-half.
Shredded Cheese: 2 cups (a mix of cheddar and mozzarella works wonderfully). Cheese is the star of any cheesy casserole! Cheddar provides a sharp, classic cheese flavor, while mozzarella offers a mild, melty quality and wonderful stretch. You can experiment with other cheeses like Monterey Jack, Gruyere, or even a smoked cheese for a different flavor profile.
Parmesan Cheese: ¼ cup, grated. Parmesan adds a salty, nutty, and savory depth of flavor. It also browns beautifully on top, creating a lovely crust.
Butter or Olive Oil: 2 tablespoons. Used to sauté the vegetables and add richness. Butter will provide a richer flavor, while olive oil is a healthier option and imparts a subtle fruity note.
All-Purpose Flour (or gluten-free alternative like cornstarch): 2 tablespoons. Used to create a light roux that helps thicken the sauce and bind the casserole. Cornstarch is a great gluten-free alternative.
Dried Herbs: 1 teaspoon each of dried oregano and dried thyme. These herbs add a warm, savory, and slightly earthy flavor that complements the vegetables and cheese. You can also experiment with Italian seasoning, rosemary, or basil.
Salt and Black Pepper: To taste. Essential seasonings to enhance all the flavors in the casserole. Be sure to season generously at each step.
Optional: Red Pepper Flakes: ¼ teaspoon (or more to taste). For a touch of heat, red pepper flakes add a subtle kick without being overpowering.
Optional: Fresh Parsley or Chives: For garnish. Fresh herbs add a pop of color and freshness to the finished casserole.

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Instructions

Follow these simple instructions to create your own delicious and satisfying Cheesy Veggie Quinoa Casserole:

Cook the Quinoa: Begin by rinsing the quinoa thoroughly under cold water in a fine-mesh sieve. This removes any saponins, which can give quinoa a bitter taste. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Set aside. Fluff with a fork.
Sauté the Vegetables: While the quinoa is cooking, prepare the vegetables. Heat butter or olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-5 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
Add the Remaining Vegetables: Add the diced carrots and bell peppers to the skillet and cook for 5-7 minutes, until they begin to soften slightly. Then, add the broccoli florets and cook for another 3-5 minutes, until the broccoli is bright green and tender-crisp. You want the vegetables to be cooked but still retain some texture.
Create the Cheese Sauce Base: Reduce the heat to low. Sprinkle the flour (or cornstarch) over the vegetables in the skillet and cook for 1 minute, stirring constantly, to create a light roux. This will help thicken the sauce.
Add Milk and Cheese: Gradually pour in the milk (or cream), whisking constantly to prevent lumps from forming. Continue to cook and stir until the sauce begins to thicken slightly, about 2-3 minutes. Remove the skillet from the heat.
Incorporate the Cheese and Seasonings: Stir in 1 ½ cups of the shredded cheese (reserve ½ cup for topping) and the grated Parmesan cheese into the sauce until melted and smooth. Season with salt, black pepper, dried oregano, dried thyme, and red pepper flakes (if using). Taste and adjust seasonings as needed.
Combine Quinoa and Vegetables: Add the cooked quinoa to the skillet with the cheesy vegetable mixture. Stir gently to combine everything evenly, ensuring the quinoa is coated in the delicious cheese sauce.
Transfer to a Casserole Dish: Pour the quinoa and vegetable mixture into a greased 9×13 inch casserole dish (or similar sized oven-safe dish). Spread it out in an even layer.
Top with Cheese: Sprinkle the remaining ½ cup of shredded cheese evenly over the top of the casserole.
Bake: Preheat oven to 375°F (190°C). Bake the casserole for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown on top, and the casserole is heated through.
Rest and Garnish: Let the casserole rest for 5-10 minutes before serving. This allows it to set slightly and makes it easier to serve. Garnish with fresh parsley or chives, if desired, for a pop of freshness and color.
Serve and Enjoy: Serve hot and enjoy your cheesy, veggie-packed quinoa casserole!

Prep Time: 30 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: one normal portion
Calories: 450
Fat: 25
Carbohydrates: 45
Fiber: 7
Protein: 20