Go Back
For this cheesy veggie quinoa casserole, you will need: - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 medium zucchini, diced - 1 bell pepper (any color), diced - 1 cup broccoli florets - 1 cup corn (fresh or frozen) - 1 cup cherry tomatoes, halved - 1 cup shredded cheese (cheddar or mozzarella) - 1/2 cup Greek yogurt - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley for garnish (optional) I find that cheddar and mozzarella work best in this dish. Cheddar adds a strong, sharp flavor while mozzarella gives that gooey texture we all love. You can also use a blend of both for extra richness. If you want a tangy twist, try feta cheese. It pairs well with the veggies. Feel free to get creative! You can add cooked chicken or beans for protein. If you like heat, toss in some diced jalapeños or red pepper flakes. Swap in different veggies such as spinach or carrots based on your taste. You can even use quinoa flour if you want a gluten-free option. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This step is key. While the oven heats, gather your ingredients. You will need quinoa, broth, veggies, cheese, and spices. Rinse one cup of quinoa under cold water. This helps remove any bitterness. In a medium pot, bring two cups of vegetable broth to a boil. Once boiling, add the rinsed quinoa. Lower the heat to a simmer. Cover the pot and let it cook for about 15 minutes. You want the quinoa to be fluffy and all the liquid absorbed. While the quinoa cooks, heat one tablespoon of olive oil in a large skillet over medium heat. Add the diced zucchini and bell pepper. Sauté these for three to four minutes until they start to soften. Then, stir in the broccoli, corn, and cherry tomatoes. Add garlic powder, onion powder, oregano, smoked paprika, salt, and pepper. Cook this mix for another five minutes. Aim for vibrant, tender veggies. In a large mixing bowl, combine the cooked quinoa and sautéed veggies. Add half a cup of Greek yogurt and half the shredded cheese. Mix everything well until it is evenly combined. This step brings all the flavors together. Transfer the quinoa and veggie mix into a lightly greased baking dish. Spread it out evenly. Top with the remaining shredded cheese. Cover the dish with aluminum foil and bake it in your preheated oven for 20 minutes. After that, remove the foil and bake for another 10 to 15 minutes. Look for melted and golden cheese. Once done, let it cool for a few minutes before serving. You can add fresh parsley on top for a nice touch. To get that dreamy cheese melt, use cheese at room temperature. Shred it yourself for better melt. Mix half of the cheese into your quinoa blend, then sprinkle the rest on top. Cover the dish with foil while baking to keep moisture in. Remove the foil near the end to let the cheese brown. This gives you both gooey and crispy cheese! Cooking quinoa right is key to this dish. First, always rinse your quinoa to remove any bitter taste. Use two cups of vegetable broth for one cup of quinoa. Bring it to a boil, then lower the heat and cover. Let it simmer for about 15 minutes. Look for fluffy grains and no water left. If it’s not fluffy, let it sit off the heat for a few minutes. You only need a few tools for this recipe. A medium pot for cooking quinoa is a must. A large skillet helps sauté the veggies. Use a large mixing bowl to combine everything. Finally, a baking dish is needed for the casserole. A spatula or wooden spoon will help mix and serve. Having these tools ready makes cooking smooth and fun! Pro Tips Use Fresh Ingredients: For the best flavor and nutrition, opt for fresh vegetables when making this casserole. They will enhance the dish's overall taste and texture. Customize Your Cheese: Feel free to mix different types of cheese to add depth of flavor. A combination of sharp cheddar and creamy mozzarella works wonderfully. Make Ahead: This casserole can be assembled a day in advance. Just cover it tightly and refrigerate until you’re ready to bake, making weeknight meals a breeze. Spice It Up: If you enjoy a bit of heat, add some diced jalapeños or a pinch of cayenne pepper to the vegetable mixture for an extra kick. {{image_2}} You can easily make this casserole vegetarian by using veggie broth and cheese. To make it vegan, swap the cheese for a dairy-free option. Nutritional yeast gives a cheesy flavor without dairy. You can also replace Greek yogurt with a plant-based yogurt. If you want more protein, add cooked beans or lentils. Chickpeas work great in this dish. You can also stir in some cooked quinoa for an extra boost. Grilled chicken or turkey can make it even heartier if you prefer meat. Play with spices to change the flavor. Try cumin for a warm taste or chili powder for heat. Italian seasoning adds a nice touch, too. You can also use fresh herbs like basil or cilantro for a bright twist. Experiment to find your favorite mix! To store leftovers, let the casserole cool completely. Then, place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to cover it well to keep it fresh. To reheat the casserole, you have a few options. You can use the microwave or the oven. For the microwave, heat it in short bursts, about one minute at a time. Stir in between to heat evenly. If you prefer the oven, preheat it to 350°F (175°C). Cover the casserole with foil and bake for about 15-20 minutes. You can freeze the casserole if you want to keep it longer. First, let it cool completely. Then, cut it into portions for easy thawing. Wrap each piece in plastic wrap and place them in a freezer-safe bag. It will last for about three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight and reheat. This way, you enjoy the same great taste! Yes, you can prepare this casserole ahead of time. Just cook the quinoa and veggies as directed. Then, mix everything together and store it in the fridge. When you're ready to bake, take it out and pop it in the oven. This makes it easy for busy days. This casserole is filling, but you can pair it with a light salad or some garlic bread. A fresh green salad adds a nice crunch. You might also enjoy it with roasted veggies or a simple soup. These sides balance the flavors perfectly. Your cheesy veggie quinoa casserole lasts about three to four days in the fridge. Just make sure to store it in an airtight container. You can enjoy it again by reheating it in the oven or microwave. It still tastes great even after a few days. Absolutely! This recipe is flexible. You can swap in any of your favorite veggies. Try using spinach, carrots, or even sweet potatoes. Just ensure they are cut to similar sizes for even cooking. The casserole will still be cheesy and delicious with your chosen veggies. This blog post explored how to make a comforting cheesy veggie quinoa casserole. We covered the best ingredients, cooking steps, and helpful tips for great results. I shared ideas for adding protein and flavor to fit your taste. You also learned how to store leftovers properly. Remember, cooking is fun, and you can modify this recipe as you like. Enjoy making your casserole, and don’t hesitate to experiment with new flavors! Happy cooking!

Cheesy Veggie Quinoa Casserole

A delicious and healthy casserole packed with quinoa, vegetables, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 medium zucchini, diced
  • 1 bell pepper any color, diced
  • 1 cup broccoli florets
  • 1 cup corn, fresh or frozen
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded cheese, cheddar or mozzarella
  • 0.5 cup Greek yogurt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • optional fresh parsley for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a medium pot, bring the vegetable broth to a boil and add the rinsed quinoa. Reduce heat, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
  • Meanwhile, in a large skillet, heat the olive oil over medium heat. Add diced zucchini and bell pepper, and sauté for 3-4 minutes until they begin to soften.
  • Stir in the broccoli, corn, and cherry tomatoes. Add garlic powder, onion powder, oregano, smoked paprika, salt, and pepper. Cook for an additional 5 minutes until the vegetables are tender but still vibrant.
  • In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, Greek yogurt, and half the shredded cheese. Mix well until everything is evenly combined.
  • Transfer the quinoa and veggie mixture into a lightly greased baking dish, spreading it evenly. Top with the remaining shredded cheese.
  • Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and golden.
  • Once out of the oven, let it cool for a few minutes. Garnish with fresh parsley if desired before serving.

Notes

Serve in individual portions and drizzle with balsamic reduction for added flavor.
Keyword casserole, cheesy, healthy, quinoa, vegetarian