Introduction

This Cheesy Veggie Quinoa Casserole is a wholesome and comforting dish packed with nutritious vegetables and melty cheese. It’s perfect for a family dinner, offering a satisfying combination of flavors and textures that everyone will love. Plus, it’s gluten-free and versatile, allowing you to swap in your favorite veggies.

A glass baking dish filled with a layered vegetable and quinoa casserole sits on a white marbled texture. The bottom layer consists of light, fluffy quinoa with visible individual grains. Above that, there are brightly colored chunks of yellow squash, orange carrots, and small green broccoli florets mixed evenly. The top layer is a golden melted cheese with slightly browned spots and small pieces of chopped fresh green herbs scattered across. The sides of the dish show the mixture pressed against the glass, and the surface has a bubbly, toasted texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup quinoa, uncooked
2 cups broccoli florets, bite-sized
1 cup carrots, diced
1 cup bell peppers, diced (mixed colors recommended)
1 medium onion, diced
2-3 cloves garlic, minced
2 cups vegetable broth
1 cup milk or cream
2 cups shredded cheese (mix of cheddar and mozzarella)
¼ cup grated Parmesan cheese
2 tablespoons butter or olive oil
2 tablespoons all-purpose flour or gluten-free alternative (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

Step 1: Rinse the quinoa thoroughly in a fine-mesh sieve to remove bitterness. In a medium saucepan, combine quinoa with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until all liquid is absorbed. Fluff with a fork and set aside.
Step 2: Heat butter or olive oil in a large skillet over medium heat. Add diced onion and cook for 3-5 minutes until softened and translucent. Stir in minced garlic and cook for 1 minute until fragrant, avoiding burning.
Step 3: Add diced carrots and bell peppers to the skillet, cooking for 5-7 minutes until slightly softened. Then add broccoli florets and cook for another 3-5 minutes until tender-crisp and vibrant green.
Step 4: Reduce heat to low. Sprinkle flour (or cornstarch) over the vegetables and stir constantly for 1 minute to form a light roux that will thicken the sauce.
Step 5: Gradually whisk in the milk or cream, stirring continuously to prevent lumps. Cook for 2-3 minutes until the sauce thickens slightly, then remove from heat.
Step 6: Stir in 1½ cups of shredded cheese and the Parmesan cheese until melted and smooth. Season with salt, black pepper, oregano, thyme, and red pepper flakes if using. Adjust seasoning to taste.
Step 7: Add the cooked quinoa to the skillet and gently combine until evenly coated with the cheese sauce and vegetables.
Step 8: Transfer the mixture to a greased 9×13 inch casserole dish, spreading evenly. Sprinkle the remaining ½ cup shredded cheese over the top.
Step 9: Preheat oven to 375°F (190°C). Bake the casserole for 20-25 minutes until the cheese is melted, bubbly, and lightly golden.
Step 10: Allow the casserole to rest for 5-10 minutes before serving. Garnish with fresh parsley or chives if desired, then serve hot.

Tips & Variations

Use any mix of vegetables you prefer, such as zucchini, mushrooms, or spinach, for different flavors and textures.
For a vegan version, substitute plant-based milk, vegan cheese, and use olive oil instead of butter.
Try different cheese blends like Gruyere, Monterey Jack, or smoked cheeses for unique taste variations.
If you like a bit of heat, increase the amount of red pepper flakes or add a dash of hot sauce before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave in short intervals, stirring occasionally. For longer storage, freeze the casserole covered for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a baked casserole in a clear glass baking dish with two small handles, sitting on a white marbled surface; the casserole has three visible layers: the bottom layer shows cooked quinoa with small, round grains in cream and light brown colors; the middle layer contains mixed vegetables including orange carrot chunks, green broccoli florets, and yellow squash pieces scattered evenly; the top layer is melted cheese that is golden brown and bubbly with small browned spots, sprinkled with chopped green herbs, giving a fresh look; a portion is scooped out from one corner showing the layers inside clearly, with the quinoa grains and mixed vegetables visible beneath the cheese layer; the lighting is warm, enhancing the colors and textures; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown quinoa instead of white quinoa?

Yes, brown quinoa works well but may require a longer cooking time. Adjust accordingly by simmering until tender.

Is this casserole suitable for meal prep?

Absolutely! It keeps well in the fridge and makes a convenient, nutritious meal option for several days.