Cheesy Veggie Quinoa Casserole

If Cheesy Veggie Quinoa Casserole sounds like the kind of dinner that could save a Tuesday, you’re in the right kitchen. This is the cozy, melty, veggie-packed meal that feels like comfort food… but still lets you feel like you made a “good choice” (without eating a sad salad and calling it a night).

It’s warm, creamy, and loaded with colorful vegetables—plus quinoa, which quietly shows up with protein and makes the whole thing filling enough that nobody asks, “So… what else are we having?” (Music to my ears.)

Why You’ll Love This Cheesy Veggie Quinoa Casserole

• One dish, big comfort. It’s creamy, cheesy, and baked until bubbly—aka dinner therapy.
• Great for busy weeks. You can prep parts ahead, bake when you’re ready, and boom: dinner.
• Veggie-flexible. Use what you’ve got. This casserole is not judgmental.
• Family-friendly. The cheese sauce helps picky eaters “accidentally” eat vegetables. (It’s basically a mom superpower.)

Ingredients You’ll Need

Here’s the lineup for a flavorful, creamy, cheesy situation:

• Quinoa: 1 cup, uncooked (rinsed)
• Vegetable broth: 2 cups (or chicken broth)
• Broccoli florets: 2 cups, bite-sized
• Carrots: 1 cup, diced
• Bell peppers: 1 cup, diced (mix colors if you can)
• Onion: 1 medium, diced
• Garlic: 2–3 cloves, minced
• Butter or olive oil: 2 tablespoons
• All-purpose flour: 2 tablespoons (or cornstarch for gluten-free)
• Milk: 1 cup (or half-and-half/heavy cream for extra richness)
• Shredded cheese: 2 cups (cheddar + mozzarella is chef’s-kiss)
• Parmesan: 1/4 cup, grated
• Dried oregano: 1 teaspoon
• Dried thyme: 1 teaspoon
• Salt + black pepper: to taste
• Optional: red pepper flakes (1/4 tsp)
• Optional garnish: fresh parsley or chives

How to Make Cheesy Veggie Quinoa Casserole

1) Cook the quinoa

Rinse 1 cup quinoa in a fine-mesh sieve under cold water (this helps remove bitterness). Add it to a saucepan with 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer 15–20 minutes until the liquid is absorbed. Fluff with a fork and set aside.

2) Sauté the aromatics

In a large skillet over medium heat, warm 2 tablespoons butter or olive oil. Add the diced onion and cook 3–5 minutes until softened. Add the garlic and cook 1 minute (just until fragrant—burnt garlic is a mood killer).

3) Cook the veggies

Add carrots and bell peppers. Cook 5–7 minutes until they start to soften. Add broccoli and cook another 3–5 minutes, until bright green and tender-crisp. You want veggies cooked, not mushy.

4) Make the sauce base

Lower the heat. Sprinkle 2 tablespoons flour (or cornstarch) over the veggies and stir constantly for 1 minute to cook off that raw flour taste and create a light roux.

5) Add milk + melt the cheese

Slowly pour in 1 cup milk while whisking/stirring to avoid lumps. Cook 2–3 minutes until slightly thickened, then remove from heat.

Stir in:

• 1 1/2 cups shredded cheese (reserve 1/2 cup for topping)
• 1/4 cup Parmesan
• oregano + thyme
• salt + pepper
• optional red pepper flakes

Taste it. Adjust seasoning. (This is the moment you “accidentally” sample three spoonfuls.)

6) Combine quinoa + cheesy veggies

Add the cooked quinoa to the skillet. Stir gently until everything is evenly coated in cheese sauce goodness.

7) Bake

Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish, then spread the mixture in an even layer. Top with the remaining 1/2 cup shredded cheese.

Bake 20–25 minutes, until bubbly and lightly golden.

8) Rest + serve

Let it sit 5–10 minutes before serving (it sets up and slices nicer). Garnish with parsley or chives if you want it to look extra “I have my life together.”

Easy Tips for the Best Casserole

• Rinse quinoa. It takes 20 seconds and avoids that bitter taste. Worth it.
• Don’t overcook the veggies in the skillet. They’ll keep cooking in the oven—tender-crisp is the goal.
• Want it extra creamy? Use half-and-half or a splash of heavy cream.
• Sauce too thick? Add a small splash of milk or broth. If your sauce looks too thick, don’t worry—it’s just extra comfort waiting to happen.
• Make it golden on top: Broil for 1–2 minutes at the end (watch it like a hawk—broilers have trust issues).

A Little Personal Note From My Kitchen

This Cheesy Veggie Quinoa Casserole became my go-to during one of those weeks where everything felt like a to-do list with legs. I needed dinner that was warm, filling, and forgiving—something I could stir together without thinking too hard. When it came out bubbling and cheesy, my kitchen smelled like a cozy hug, and honestly? That was enough to turn the day around.

FAQs About Cheesy Veggie Quinoa Casserole

Cozy Dinner, Happy Plates

If you’re craving something comforting that doesn’t take a million steps (or a million dishes), Cheesy Veggie Quinoa Casserole is the kind of dinner that shows up for you. It’s creamy, hearty, packed with colorful veggies, and honestly… it tastes even better the next day.

Make it once, and you’ll see why Cheesy Veggie Quinoa Casserole ends up in the “save me on a busy weeknight” rotation fast.

Keep the Cozy Going: More Recipes You’ll Love

• If you’re in the mood for another warm, veggie-friendly dinner, try my High Protein Veggie Bake With Cottage Cheese—it’s creamy, comforting, and perfect for meal prep.
• Want something equally cozy but more soup-y (because some nights call for a bowl and a blanket)? You’ll love Garlic Italian Broccoli Soup—it’s like a hug in a spoon.
• If casserole night is your love language, don’t miss French Onion Broccoli Cheese Casserole—golden, bubbly, and dangerously easy to “just take one more bite.”
• And for a complete comfort-food lineup (especially on chaotic weeknights), bookmark The Best Crockpot Recipes for Busy Weeknights so dinner never feels like a last-minute panic again.

⭐ Made this Cheesy Veggie Quinoa Casserole? I’d love to hear how it turned out—leave a quick review and tap your star rating (5 stars makes my day, but be honest… I can handle it ).

Cheesy Veggie Quinoa Casserole

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• Author: Mounia
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

Cheesy Veggie Quinoa Casserole is a cozy, protein-packed weeknight dinner made with fluffy quinoa, colorful vegetables, and a creamy, melty cheese sauce. Baked until bubbly and golden, it’s a comforting, family-friendly meal that’s easy to customize and perfect for meal prep.

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Ingredients

Scale 1x2x3x

• 1 cup uncooked quinoa, rinsed

• 2 cups vegetable broth (or chicken broth)

• 2 cups broccoli florets, bite-sized

• 1 cup carrots, diced

• 1 cup bell peppers, diced (any color)

• 1 medium onion, diced

• 2–3 cloves garlic, minced

• 2 tablespoons butter or olive oil

• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)

• 1 cup milk (or half-and-half/heavy cream)

• 2 cups shredded cheese (cheddar + mozzarella blend), divided

• ¼ cup grated Parmesan cheese

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• Salt and black pepper, to taste

• ¼ teaspoon red pepper flakes (optional)

• Fresh parsley or chives, for garnish (optional)

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Instructions

1. Rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15–20 minutes until liquid is absorbed. Fluff and set aside.

2. Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.

3. In a large skillet, heat butter or olive oil over medium heat. Sauté onion for 3–5 minutes until softened. Add garlic and cook for 1 minute.

4. Add carrots and bell peppers. Cook 5–7 minutes. Stir in broccoli and cook another 3–5 minutes until tender-crisp.

5. Reduce heat. Sprinkle flour over vegetables and stir constantly for 1 minute to form a light roux.

6. Gradually pour in milk, stirring continuously. Cook 2–3 minutes until slightly thickened. Remove from heat.

7. Stir in 1½ cups shredded cheese and Parmesan until melted. Add oregano, thyme, salt, pepper, and red pepper flakes if using.

8. Fold cooked quinoa into the cheesy vegetable mixture. Stir until evenly combined.

9. Transfer mixture to prepared casserole dish. Sprinkle remaining ½ cup cheese on top.

10. Bake for 20–25 minutes until bubbly and lightly golden. Let rest 5–10 minutes before serving. Garnish if desired.

Notes

For extra creaminess, use half-and-half or heavy cream instead of milk.

Swap in zucchini, mushrooms, spinach, or cauliflower based on what you have.

To make gluten-free, use cornstarch instead of flour.

Leftovers keep well in the refrigerator for up to 4 days. Add a splash of milk when reheating.

You can freeze individual portions for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 portion (1/6 of casserole)
• Calories: 380 kcal
• Sugar: 6 g
• Sodium: 520 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 5 g
• Protein: 18 g
• Cholesterol: 45 mg