Veggie Loaded Quinoa and Cheese Casserole

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 cup frozen corn
• 1 cup diced bell peppers
• 1 cup diced zucchini
• 1 cup cherry tomatoes, halved
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
3. 3 Add bell peppers and zucchini, cooking until softened.
4. 4 Stir in quinoa, vegetable broth, paprika, black pepper, and salt. Bring to a boil, then reduce heat and simmer for 5 minutes.
5. 5 Mix in frozen corn and cherry tomatoes.
6. 6 Transfer mixture to a greased 9x13 inch baking dish.
7. 7 Top with shredded cheddar and mozzarella cheese.
8. 8 Bake uncovered for 35-40 minutes, or until cheese is bubbly and golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• skillet
• spatula

Variations

• Add crumbled cooked sausage or chicken for a heartier version.
• Use spinach or kale for a leafy green addition.

Substitutions

• If quinoa isn't your thing, swap it with brown rice or couscous.
• Use a dairy-free cheese alternative for a vegan option.

Pairings

• Perfect alongside roasted vegetables or a simple tomato soup.

Nutrition

Tips

• For extra flavor, add a sprinkle of fresh herbs like parsley or cilantro before serving.
• Feel free to swap in your favorite veggies based on what's in season.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until heated through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until warm and bubbly.

Serving Suggestions

• Serve with a fresh green salad for a complete meal.
• Pairs well with warm crusty bread.

FAQ