A Happy, Healthy Family


Roasted Vegetable Quinoa Casserole

Casseroles are a quintessential comfort food, but they are often filled with unhealthy ingredients like cream-based soups, butter, tons of cheese, and even potato chips.

This casserole has some cheese (if you want it--it doesn't need it), but it is, otherwise, really healthy, and it's a great way to get some quinoa into your diet if you (or your family) are still hesitant about this power food.

This recipe doubles well, freezes well, and can be made in advance, just like any other casserole. It's definitely on my list of meals to prepare and freeze in advance of our new baby this summer!

Roasted Vegetable Quinoa Casserole Print Friendly and PDF


2 c vegetable broth
1 c uncooked quinoa, rinsed
1 T avocado oil
1/2 bell pepper, diced (you choose the color)
1/2 purple onion, diced
2 c broccoli florets, chopped (fresh or frozen)
2 c cauliflower florets, chopped (fresh or frozen)
1 zucchini, diced
1/2 t dried thyme
1/2 t garlic salt
shredded extra-sharp Cheddar cheese, to taste (optional--omit to make the recipe vegan).

**You really can add whatever vegetables you want here. As I've mentioned before, just try to get a rainbow of colors on your pan! You could add sliced carrots, diced yellow squash, or chopped eggplant before roasting or even stir in green peas just before baking the casserole. Use up what you have on hand to clear out the fridge!**


1. Preheat oven to 400 degrees Fahrenheit.
2. Line a large pan with parchment paper and spread prepared vegetables over it. Drizzle avocado oil over them, then sprinkle with thyme and garlic salt. Stir to evenly coat vegetables. Roast in oven for 20-30 minutes.
3. Meanwhile, rinse quinoa under cool water for about thirty seconds. Bring the 2 c vegetable broth to a boil, add the quinoa, cover, and cook on low for 15 minutes. This will give you 3 cups of quinoa, which is more than you need, but having extra is great! See step 4 for ideas.
4. When quinoa and vegetables are done, combine 2 cups cooked quinoa and all vegetables in large mixing bowl. You can stop the recipe here and eat this as a hot or cold quinoa and veggie salad. It's great! If you're looking for a true casserole, continue on to step 5. You will have an extra cup of cooked quinoa. Store it in the freezer for another recipe, or use it on top of a salad to add a little protein to your bowl!

5. Reduce oven temperature to 350 degrees. Spread quinoa mixture in 8 x 11 baking dish and top with shredded extra sharp Cheddar cheese (as much as you like, but of course the more you use the less healthy the dish will become). Bake, uncovered, in a 350-degree oven for 20-30 minutes or until top starts to brown.
If you have prepared this ahead of time, bake, covered, in a 350-degree oven for 20 minutes then uncover and bake for an additional 10-15 minutes.


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