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Cheesy Veggie Quinoa Casserole

A serving of Cheesy Veggie Quinoa Casserole with visible broccoli florets and a melted cheddar cheese top.
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This is a simple, baked casserole featuring quinoa, mixed vegetables, and a melted cheese topping for a satisfying weeknight meal.

Ingredients

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  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chopped broccoli florets
  • 1 cup sliced carrots
  • 1 cup frozen peas
  • 1/2 cup milk (any type)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded sharp cheddar cheese, divided

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
  2. Rinse the quinoa well under cold water. Combine the rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside.
  3. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, broccoli, and carrots. Cook for 5 to 7 minutes until the vegetables begin to soften. Stir in the frozen peas.
  4. In a bowl, mix the cooked quinoa, cooked vegetables, milk, salt, and pepper. Stir in 1 cup of the shredded cheddar cheese until combined.
  5. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
  6. Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden brown. Let it rest for 5 minutes before serving.

Notes

  • You can substitute the broccoli and carrots with 2 cups of your favorite mixed vegetables, such as zucchini or mushrooms.
  • For a richer flavor, use half-and-half instead of milk.
  • This casserole freezes well; cool completely before wrapping tightly for freezing.

Nutrition

Find it online: https://cookerycourier.com/cheesy-veggie-quinoa-casserole/