Description
Prepare this simple, baked casserole combining quinoa, mixed vegetables, and melted cheese for a satisfying, one-dish meal.
Ingredients
Scale
- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 cup chopped carrots
- 1 cup frozen peas and corn mix
- 1/2 cup milk (any type)
- 2 large eggs, lightly beaten
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
- Combine the rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and set aside.
- While the quinoa cooks, heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic, broccoli, and carrots. Cook for 5-7 minutes until vegetables begin to soften. Stir in the frozen peas and corn and cook for 1 minute more.
- In a large bowl, whisk together the milk, eggs, 1 cup of the shredded cheese, salt, and pepper.
- Fold the cooked quinoa and the cooked vegetable mixture into the egg and cheese mixture until combined.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheese over the top.
- Bake for 25 to 30 minutes, or until the casserole is set and the cheese on top is melted and lightly golden brown.
- Let the casserole cool for 5 minutes before serving.
Notes
- You can substitute Gruyere or Monterey Jack cheese for part of the cheddar for a different flavor profile.
- For a make-ahead option, assemble the casserole completely, cover it, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking directly from the refrigerator.
- This recipe is naturally gluten free.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 7
- Protein: 20
- Cholesterol: 85