Description
A comforting and nutritious quinoa casserole packed with vegetables and cheese, perfect for family dinners.
Ingredients
- 1 cup quinoa, uncooked
- 2 cups broccoli, chopped into small pieces
- 1 cup carrots, diced
- 1 cup bell peppers, diced (a mix of colors)
- 1 medium onion, diced
- 2-3 garlic cloves, minced
- 2 cups vegetable broth
- 1 cup milk (or cream)
- 2 cups shredded cheese (a mix of cheddar and mozzarella)
- ¼ cup grated Parmesan cheese
- 2 tablespoons butter or olive oil
- 2 tablespoons all-purpose flour (or gluten-free alternative like cornstarch)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Red pepper flakes, optional
- Fresh parsley or chives, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Rinse quinoa under cold water. Cook quinoa in vegetable broth according to package instructions.
- Meanwhile, in a large skillet, heat oil or butter. Add onion and garlic, sauté until translucent.
- Add carrots and broccoli to the skillet. Sauté for about 4-5 minutes, then add bell peppers. Season with salt and pepper to taste.
- In a large bowl, combine cooked quinoa, sautéed vegetables, milk, and 1 cup of shredded cheese. Stir in herbs.
- Transfer mixture to a baking dish. Sprinkle remaining cheese on top and garnish with Parmesan.
- Bake for 30-35 minutes until cheese is golden and casserole is heated through.
- Let sit for a few minutes before serving. Garnish with parsley or chives if desired.
Notes
For a creamier texture, consider adding extra milk or cream before baking. Experiment with seasonal vegetables for variety.