How To Make Vegetarian Quinoa and Vegetable Casserole Recipe
A wholesome, comforting casserole that’s packed full of vegetables and protein-rich quinoa.
Serves:
Ingredients
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- salt and pepper, to taste
- 1/2 cup shredded cheddar cheese
Instructions
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Preheat oven to 375°F and grease a 9×13 inch casserole dish.
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In a large saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes, or until the quinoa is cooked and the broth has been absorbed.
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In a large skillet, sauté the bell pepper, zucchini, onion, and garlic until the vegetables are tender, about 10 minutes.
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Add the tomatoes, black beans, cumin, chili powder, salt, and pepper to the skillet and stir to combine.
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Add the cooked quinoa to the skillet and stir to combine.
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Transfer the quinoa and vegetable mixture to the greased casserole dish.
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Sprinkle shredded cheese over the top of the casserole.
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Bake for 20-25 minutes, or until cheese is melted and bubbly.
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Serve hot.
Nutrition
- Calories : 387
- Total Fat : 10g
- Saturated Fat : 5g
- Cholesterol : 24mg
- Sodium : 550mg
- Total Carbohydrates : 57g
- Dietary Fiber : 13g
- Sugar : 5g
- Protein : 20g
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