Cozy Quinoa Casserole 7points
Warm up your kitchen with the ultimate comfort food—Cozy Quinoa Casserole 7points! This wholesome, crowd-pleasing dish combines fluffy quinoa, tender mixed vegetables, and creamy Greek yogurt, all baked to golden, cheese-topped perfection. Whether you keep it vegetarian or add shredded chicken for extra protein, the burst of flavors from dried thyme, paprika, and a touch of garlic will leave everyone asking for seconds. Perfect for family dinners or meal prep, this hearty casserole is low in calories yet rich in taste, making it an ideal option for healthier eating without compromising on indulgence. Simple to prepare and packed with fiber, protein, and nutrients, this recipe effortlessly balances comfort and nutrition in every bite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 cups frozen mixed vegetables (such as peas, carrots, and corn)
- 2 cups cooked chicken breast (shredded, optional for non-vegetarians)
- 1 cup low-sodium vegetable broth
- 1 cup plain Greek yogurt
- 1.5 cups shredded cheddar cheese
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup breadcrumbs (optional for topping)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
Rinse the quinoa under cold water in a fine-mesh strainer to remove its natural bitterness.
Combine the quinoa and water in a medium saucepan. Bring to a boil, cover, and reduce the heat to low. Simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy. Set aside.
While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the frozen mixed vegetables to the skillet and cook for 5-7 minutes until warmed through.
If using shredded chicken, stir it into the skillet with the vegetables.
In a large mixing bowl, whisk together the vegetable broth, Greek yogurt, 1 cup of shredded cheddar cheese, thyme, paprika, salt, and black pepper.
Add the cooked quinoa and vegetable mixture to the bowl and mix until everything is well combined.
Pour the mixture into the prepared casserole dish, spreading it out evenly.
Sprinkle the remaining 0.5 cup of cheddar cheese over the top, and, if desired, sprinkle breadcrumbs for extra crunch.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and allow it to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 654 mg | 28% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.4 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 519 mg | 11% | |
*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.
