Veggie-Packed Quinoa Casserole

Hey y'all! If you love colorful veggies, cheesy comfort, and easy weeknight wins, this Veggie-Packed Quinoa Casserole is about to be your new go-to. It's hearty, wholesome, and perfect for family dinners, meal prep, or bringing to a potluck. Let's get cooking!

Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes | Yield: 6 servings | Oven: 375°F (190°C)

Why You'll Love This Veggie-Packed Quinoa Casserole

• Weeknight-friendly: simple steps, minimal dishes, and on the table in under an hour.
• Nutrient-dense and satisfying with complete-protein quinoa and loads of fiber-rich veggies.
• Customizable for picky eaters, vegetarians, and even fully vegan swaps.
• Makes great leftovers that reheat beautifully for lunches and busy nights.
• Cozy, creamy, and lightly cheesy with a bubbly, golden top for serious comfort.

Ingredients for the Casserole

• 1 cup (180 g) quinoa, rinsed well
• 2 cups (480 ml) low-sodium vegetable broth
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 medium zucchini (about 8 oz), diced
• 2 cups small broccoli florets (about 6 oz)
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz/425 g) diced tomatoes, drained
• 1 ½ teaspoons kosher salt, divided
• ½ teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional)
• ¾ cup (180 g) plain Greek yogurt or sour cream
• 1 tablespoon fresh lemon juice
• 1 cup (100 g) shredded sharp cheddar cheese, divided (¾ cup in the mix, ¼ cup on top)
• 2 tablespoons grated Parmesan (optional, for topping)
• ¼ cup fresh parsley or cilantro, chopped (for garnish)

How to Make Your Veggie-Packed Quinoa Casserole

Step 1: Preheat and Prep

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish with olive oil or cooking spray.

Step 2: Cook the Quinoa for the Quinoa Veggie Casserole

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, reduce to a gentle simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Step 3: Sauté the Veggies

While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add onion and ½ teaspoon salt; cook 3–4 minutes until translucent. Stir in bell pepper and zucchini; cook 3 minutes until slightly tender. Add broccoli and corn; cook 2 minutes. Add garlic; cook 30 seconds until fragrant. Remove from heat.

Step 4: Mix and Assemble the Veggie-Packed Quinoa Casserole

In a large bowl, combine cooked quinoa, sautéed veggies, drained tomatoes, Greek yogurt, lemon juice, smoked paprika, cumin, oregano, red pepper flakes, remaining 1 teaspoon salt, black pepper, and ¾ cup cheddar. Stir until creamy and evenly distributed.

Step 5: Bake the Casserole

Spread the mixture into the prepared baking dish. Top with remaining ¼ cup cheddar and Parmesan (if using). Bake for 18–22 minutes, until hot and lightly bubbling at the edges. Optional: broil 1–2 minutes for a deeper golden top.

Step 6: Rest and Serve the Quinoa Veggie Casserole

Let the casserole rest 10 minutes to set for cleaner slices. Sprinkle with chopped parsley or cilantro and serve warm.

Helpful Notes for a Veggie-Loaded Quinoa Bake

• Rinse quinoa thoroughly to remove bitter saponins; a fine-mesh strainer works best. See this guide on how to cook quinoa for perfect texture.
• Quinoa is a complete protein with fiber, iron, and magnesium—learn more from the Harvard T.H. Chan School of Public Health.
• If using frozen vegetables, thaw and pat very dry to prevent a watery Veggie-Packed Quinoa Casserole.

Variations: Quinoa Veggie Casserole Twists

• Vegan: Use dairy-free yogurt or 1 cup cashew cream instead of Greek yogurt, and swap cheddar with your favorite plant-based cheese or ¼ cup nutritional yeast.
• Southwest-Style: Add 1 teaspoon chili powder, ½ teaspoon extra cumin, and 1 can (15 oz) black beans (drained and rinsed); top with pepper jack.
• Mediterranean: Stir in ½ cup crumbled feta, ½ cup chopped sun-dried tomatoes, ¼ cup sliced Kalamata olives, and a handful of baby spinach.

Required Equipment

• 9x13-inch (23x33 cm) baking dish
• Medium saucepan with lid (3-quart)
• Large skillet
• Large mixing bowl and spoon
• Fine-mesh strainer (for rinsing quinoa)
• Measuring cups and spoons
• Chef’s knife and cutting board

Storage & Reheating

Cool the Veggie-Packed Quinoa Casserole for about 30 minutes, then store in an airtight container.

• Refrigerator: 3–4 days.
• Freezer: Up to 2–3 months. Wrap tightly or portion into freezer-safe containers.
• Reheat: Cover and bake at 350°F (175°C) for 15–20 minutes (thawed) or microwave in 60–90 second bursts until hot.

For general leftover safety, see the U.S. FoodSafety.gov cold storage guidelines.

Serving & Pairings for Veggie-Packed Quinoa Casserole

• Top with sliced avocado, a dollop of yogurt, fresh herbs, and a squeeze of lemon.
• Serve alongside a crisp green salad with lemon vinaigrette or roasted green beans.
• Add heat with your favorite hot sauce or a sprinkle of red pepper flakes.

Pro Tips for Quinoa Veggie Casserole Success

• Keep it from getting watery: Lightly salt diced zucchini and let sit 10 minutes, then pat dry—salting helps draw out moisture (why salting works).
• Fluff and cool quinoa for 5 minutes before mixing so the sauce clings and stays creamy, not pasty.
• Rest 10 minutes after baking; this sets the casserole for clean, sturdy squares.

FAQ: Veggie-Packed Quinoa Casserole

Can I make this casserole ahead?
Yes. Assemble up to the baking step, cover, and refrigerate for up to 24 hours. Bake cold from the fridge at 375°F (190°C) for 22–25 minutes.

Is this recipe gluten-free?
Yes, all listed ingredients are naturally gluten-free. Always check labels on broth, yogurt, and cheese to ensure certified GF.

Can I add protein?
Absolutely—stir in 1 ½ cups cooked chickpeas or white beans in Step 4 for extra protein without changing bake time.