Roasted Vegetable and Quinoa Cheddar Casserole

• 1 cup uncooked quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 400°F.
2. 2 Rinse quinoa and combine with water in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
3. 3 In a large bowl, toss cherry tomatoes, broccoli, zucchini, bell peppers, onion, garlic, olive oil, oregano, salt, and pepper.
4. 4 Spread the vegetables on a baking sheet and roast for 20 minutes.
5. 5 Combine roasted vegetables with cooked quinoa in a greased 9x13 inch baking dish.
6. 6 Top evenly with shredded cheddar cheese.
7. 7 Bake uncovered for 20 minutes, or until cheese is bubbly and edges are golden.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Baking sheet
• 9x13 inch baking dish
• Saucepan

Variations

• Add cooked chicken for a heartier meal.
• Use a blend of cheeses for a unique flavor profile.

Substitutions

• Substitute quinoa with brown rice for a different texture.
• Use almond milk instead of water for cooking quinoa to add creaminess.

Pairings

• Pairs well with a light white wine.
• Serve with a tangy vinaigrette salad.

Nutrition

Tips

• For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Feel free to swap in your favorite roasted veggies.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until hot and bubbly.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a crisp green salad.

FAQ