Quinoa Vegetable Bake
This hearty and wholesome quinoa vegetable bake is packed with colorful veggies and savory flavors, topped with a golden, dairy-free cheesy crust.
Ingredients
- •1 cup uncooked quinoa (170g), rinsed
- •2 cups vegetable broth (480ml)
- •1 tablespoon olive oil (15ml)
- •1 medium yellow onion, diced
- •2 cloves garlic, minced
- •1 medium zucchini, diced
- •1 red bell pepper, diced
- •2 cups fresh spinach, roughly chopped
- •1 teaspoon dried oregano
- •1 teaspoon ground cumin
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 cup marinara sauce (240ml)
- •1/2 cup vegan mozzarella shreds (50g)
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
While the quinoa cooks, heat the olive oil in a large skillet over medium heat, add the onion and garlic, and sauté for 3 minutes until fragrant.
- 4
Add the diced zucchini and red bell pepper to the skillet, cooking for another 5 minutes until tender-crisp.
- 5
Stir in the chopped spinach, dried oregano, ground cumin, salt, and black pepper, cooking just until the spinach is wilted.
- 6
In a large mixing bowl, combine the cooked quinoa, the sautéed vegetable mixture, and the marinara sauce, stirring well to ensure everything is evenly incorporated.
- 7
Transfer the mixture into the prepared baking dish and press it down into an even layer.
- 8
Sprinkle the vegan mozzarella shreds evenly over the top of the quinoa mixture.
- 9
Bake uncovered for 15 to 20 minutes, or until the bake is bubbling hot and the cheese substitute is melted and lightly browned.
- 10
Let cool for 5 minutes before slicing and serving.
💡 Chef tips
- You can easily swap the zucchini and bell peppers for any vegetables you have in your fridge, such as mushrooms, broccoli, or diced carrots.
- Assemble this bake a few hours ahead of time, cover, and store in the refrigerator until you are ready to pop it in the oven for dinner.
- 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 bake has a vibrant, colorful appearance with a bubbling tomato-herb aroma and a satisfyingly fluffy texture complemented by a gooey, golden top.