Quinoa Vegetable Bake
This hearty and wholesome vegan quinoa vegetable bake is packed with colorful veggies and savory plant-based goodness.
Ingredients
- •1 cup dry quinoa (170g), rinsed well
- •2 cups vegetable broth (480ml)
- •1 tablespoon olive oil (15ml)
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1 medium zucchini, diced
- •1 red bell pepper, diced
- •1 cup sliced button mushrooms (80g)
- •2 cups fresh baby spinach (60g)
- •1 can diced tomatoes (14 oz / 400g), drained
- •1 teaspoon dried oregano
- •1 teaspoon ground cumin
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 cup dairy-free shredded cheddar-style cheese (100g)
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- 2
In a medium saucepan, combine the rinsed quinoa and vegetable broth, bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes until the liquid is absorbed and quinoa is fluffy.
- 3
Heat the olive oil in a large skillet over medium heat, add the onion and garlic, and sauté for 3 minutes until fragrant and translucent.
- 4
Add the zucchini, bell pepper, and mushrooms to the skillet, cooking for another 5 minutes until the vegetables begin to soften.
- 5
Stir in the baby spinach, drained diced tomatoes, oregano, cumin, salt, and black pepper, cooking just until the spinach is wilted.
- 6
Combine the cooked quinoa and the vegetable mixture in a large bowl, stirring thoroughly to mix all the flavors together.
- 7
Transfer the mixture into the prepared baking dish and press it down into an even layer.
- 8
Sprinkle the dairy-free shredded cheese evenly over the top of the casserole.
- 9
Bake uncovered in the preheated oven for 15 minutes, or until the top is golden and the dairy-free cheese is fully melted and bubbly.
- 10
Let the bake rest for 5 minutes before slicing and serving.
💡 Chef tips
- You can easily swap the zucchini and mushrooms for other seasonal vegetables like broccoli florets or diced sweet potatoes.
- Assemble the bake a few hours in advance, cover and store it in the refrigerator, then just pop it into the oven when you are ready to bake.
- Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat individual portions in the microwave.
✅ How it should turn out
The finished quinoa bake should have a bubbling, golden crust on top with a tender, aromatic, and savory vegetable-packed interior.