Comforting Quinoa Casserole
Warm, hearty, and irresistibly nourishing, this Comforting Quinoa Casserole is the ultimate one-dish meal for easy weeknight dinners or meal prep. Packed with protein-rich quinoa, vibrant vegetables like bell peppers, zucchini, and spinach, and the savory richness of melted cheddar and parmesan cheese, this dish is both wholesome and indulgent. A crunchy breadcrumb topping adds the perfect contrast to its creamy interior, while optional additions like tender chicken or chickpeas make it a versatile recipe to suit any diet. Seasoned with dried oregano and paprika, each bite bursts with flavor and coziness. Ready in just an hour, this gluten-free-friendly casserole is designed to please a crowd while offering the ultimate in comfort food satisfaction.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 large bell pepper, diced (any color)
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 cups spinach, chopped
- 1 cup cooked chicken or chickpeas (optional for added protein)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1.5 cups shredded cheddar cheese
- 0.5 cups parmesan cheese, grated
- 0.5 cups breadcrumbs (for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Rinse the quinoa under cold water in a fine-mesh sieve. Combine the quinoa and water in a medium saucepan, bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced bell pepper and zucchini to the skillet and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Stir in the cherry tomatoes and spinach, cooking until the spinach is wilted, about 2 minutes. If adding cooked chicken or chickpeas, stir them in now.
Season the mixture with salt, black pepper, dried oregano, and paprika. Remove from heat.
In a large mixing bowl, combine the cooked quinoa, vegetable mixture, and 1 cup of shredded cheddar cheese. Mix everything well to ensure the ingredients are evenly distributed.
Transfer the mixture into the prepared casserole dish, spreading it out into an even layer.
Sprinkle the remaining 0.5 cups of shredded cheddar cheese and the grated parmesan cheese evenly over the top. Finally, sprinkle the breadcrumbs as the topmost layer for a crispy finish.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Allow the casserole to cool for 5 minutes before serving. Enjoy your comforting quinoa casserole!
Nutrition Facts
Calories |
2462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 51.8 g | 259% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 6035 mg | 262% | |
| Total Carbohydrate | 181.6 g | 66% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 23.7 g | ||
| Protein | 173.5 g | 347% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 2028 mg | 156% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3022 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
