Description

A delicious and nutritious Cheesy Veggie Quinoa Casserole featuring a blend of tender quinoa, vibrant vegetables, and a rich, creamy cheese sauce. This versatile casserole is perfect for a wholesome family meal, combining complete protein and fiber-packed veggies with melty cheddar and mozzarella for comfort and flavor.

Ingredients

Scale

Grains and Vegetables

1 cup uncooked quinoa
2 cups broccoli florets, cut into bite-sized pieces
1 cup diced carrots
1 cup diced bell peppers (mixed colors)
1 medium onion, diced
2–3 cloves garlic, minced

Liquids and Dairy

2 cups vegetable broth
1 cup milk or cream (whole milk, 2%, skim, or cream for richness)
2 cups shredded cheese (cheddar and mozzarella mix)
¼ cup grated Parmesan cheese

Cooking Ingredients and Seasonings

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
Optional: ¼ teaspoon red pepper flakes
Optional: Fresh parsley or chives for garnish

Instructions

Cook the Quinoa: Rinse quinoa under cold water to remove bitterness. Combine quinoa with 2 cups vegetable broth in a saucepan. Bring to boil, reduce heat, cover, and simmer for 15-20 minutes until liquid is absorbed and quinoa is fluffy. Fluff with a fork and set aside.
Sauté the Vegetables: Heat butter or olive oil in a large skillet over medium heat. Add diced onion and cook 3-5 minutes until softened and translucent. Add minced garlic and cook 1 minute until fragrant, avoiding burning.
Add Remaining Vegetables: Add diced carrots and bell peppers to skillet; cook 5-7 minutes until slightly softened. Add broccoli florets and cook 3-5 minutes until bright green and tender-crisp but still textured.
Create the Cheese Sauce Base: Reduce heat to low. Sprinkle flour or cornstarch over vegetables, stir constantly for 1 minute to create a light roux that will thicken the sauce.
Add Milk and Cheese: Gradually whisk in milk or cream to prevent lumps. Cook stirring for 2-3 minutes until sauce thickens slightly. Remove from heat.
Incorporate Cheese and Seasonings: Stir in 1½ cups shredded cheese and grated Parmesan until melted and smooth. Season with salt, black pepper, oregano, thyme, and red pepper flakes if using. Adjust seasonings to taste.
Combine Quinoa and Vegetables: Add cooked quinoa to skillet and gently stir to mix evenly, coating quinoa in cheese sauce.
Transfer to Casserole Dish: Pour mixture into a greased 9×13 inch casserole dish, spreading evenly.
Top with Cheese: Sprinkle reserved ½ cup shredded cheese evenly on top.
Bake: Preheat oven to 375°F (190°C). Bake casserole for 20-25 minutes until cheese is melted, bubbly, lightly golden, and dish is heated through.
Rest and Garnish: Let casserole rest 5-10 minutes to set. Garnish with fresh parsley or chives if desired.
Serve and Enjoy: Serve hot and enjoy your cheesy, veggie-packed quinoa casserole!

Notes

Quinoa should be rinsed thoroughly to remove bitter saponins.
Use a mix of cheddar and mozzarella cheese for a balance of sharpness and meltiness, or try other cheeses like Monterey Jack or Gruyere for new flavors.
Vegetable broth can be substituted with chicken broth for added depth.
Butter provides richer flavor; olive oil is a healthier alternative.
For gluten-free, use cornstarch instead of flour to thicken the sauce.
Adjust red pepper flakes to control spiciness level.
Resting the casserole after baking helps it set and makes serving easier.
Fresh herbs on top add color and brightness to the dish.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Casserole
Method: Baking and stovetop sautéing
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1/6 of casserole)
Calories: 450
Sugar: 5g
Sodium: 450mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 20g
Cholesterol: 40mg

Keywords: quinoa casserole, cheesy casserole, vegetarian casserole, baked quinoa, vegetable casserole, healthy dinner, gluten-free option, comfort food