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.
Ingredients
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)
Instructions
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.
Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
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.
Add carrots and bell peppers. Cook 5–7 minutes. Stir in broccoli and cook another 3–5 minutes until tender-crisp.
Reduce heat. Sprinkle flour over vegetables and stir constantly for 1 minute to form a light roux.
Gradually pour in milk, stirring continuously. Cook 2–3 minutes until slightly thickened. Remove from heat.
Stir in 1½ cups shredded cheese and Parmesan until melted. Add oregano, thyme, salt, pepper, and red pepper flakes if using.
Fold cooked quinoa into the cheesy vegetable mixture. Stir until evenly combined.
Transfer mixture to prepared casserole dish. Sprinkle remaining ½ cup cheese on top.
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