Description
A nutritious and delicious quinoa casserole loaded with colorful vegetables and creamy cheese, perfect for busy weeknights and family meals.
Ingredients
- 1 cup quinoa (uncooked)
- 2 cups broccoli florets (chopped into small pieces)
- 1 cup carrots (diced)
- 1 cup bell peppers (diced)
- 1 medium onion (diced)
- 2-3 cloves garlic (minced)
- 2 cups vegetable broth
- 1 cup milk (or cream for added richness)
- 2 cups shredded cheese (a mix of cheddar and mozzarella)
- ¼ cup grated parmesan cheese
- 2 tablespoons butter or olive oil
- 2 tablespoons flour (or a gluten-free alternative like cornstarch)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Red pepper flakes (optional, for heat)
- Fresh parsley or chives (for garnish, optional)
Instructions
- Preheat your oven to 180°C (350°F).
- In a pot, bring the vegetable broth to a boil. Once boiling, add the quinoa, reduce the heat, and let it simmer until the quinoa is tender.
- In a large skillet, melt the butter or heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing until they become translucent.
- Stir in the chopped broccoli, diced carrots, and bell peppers. Cook until the vegetables are tender and vibrant in color.
- Add the flour, salt, pepper, and dried oregano and thyme to the sautéed vegetables. Mix well to ensure even distribution.
- Pour in the milk or cream, stirring to combine it all. After the mixture thickens, add in the cooked quinoa and combine thoroughly.
- Stir in the shredded cheese and half of the parmesan. Mix until everything is well incorporated.
- Pour the mixture into a casserole dish and sprinkle the remaining parmesan on top.
- Bake for about 30 minutes or until the top turns golden and bubbly.
Notes
For added richness, consider using cream. Experiment with different seasonal vegetables for variety.