Description
This Veggie-Packed Quinoa Casserole is a nutritious and satisfying dish that redefines comfort food with a blend of wholesome ingredients.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 cup spinach
- 1 can black beans, drained and rinsed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, combine quinoa and vegetable broth; bring to a boil.
- Add bell pepper, zucchini, spinach, black beans, garlic powder, onion powder, paprika, salt, and black pepper to the pot; mix well.
- Transfer the mixture to a greased casserole dish.
- Top with shredded cheese.
- Bake for 25-30 minutes, or until heated through and cheese is melted.
Notes
- For a vegan option, omit cheese or use a plant-based cheese alternative.
- This casserole can be made ahead and stored in the fridge for up to 3 days.
- Feel free to add other vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg