Veggie Loaded Quinoa and Cheese Casserole

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

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. 3 While quinoa cooks, heat olive oil in a skillet over medium heat. Sauté onion and garlic until translucent.
4. 4 Add zucchini, bell peppers, and paprika to the skillet. Cook until veggies are tender.
5. 5 Stir in frozen corn and cherry tomatoes. Cook until heated through.
6. 6 Combine cooked quinoa and veggie mixture in a large bowl. Season with salt and pepper.
7. 7 Transfer mixture to a greased 9x13 inch baking dish.
8. 8 Sprinkle cheddar and mozzarella cheeses evenly over the top.
9. 9 Bake uncovered for 20-25 minutes, until cheese is bubbly and golden.
10. 10 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• saucepan
• skillet

Variations

• Add a layer of sautéed mushrooms for an earthy flavor.
• Include diced cooked chicken for a heartier option.

Substitutions

• Use vegetable stock instead of broth for a deeper flavor.
• Substitute spinach for zucchini for a different texture.

Pairings

• Garlic bread
• Steamed broccoli
• Caesar salad

Nutrition

Tips

• For extra flavor, add a handful of fresh herbs like parsley or cilantro before baking.
• Feel free to swap in your favorite veggies!

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until hot.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and bake until heated through.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a simple green salad for a complete meal.

FAQ