Quinoa Vegetable Bake
This hearty, protein-packed quinoa vegetable bake is loaded with vibrant roasted veggies and 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
- •1 cup fresh spinach, chopped (30g)
- •1 teaspoon dried oregano
- •1 teaspoon ground cumin
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1/2 cup nutritional yeast (40g)
- •1 tablespoon lemon juice (15ml)
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 diced onion and minced garlic, sautéing for about 3-4 minutes until fragrant and translucent.
- 4
Add the diced zucchini and red bell pepper to the skillet. Cook for another 5-7 minutes until the vegetables are 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, sautéed vegetable mixture, half of the nutritional yeast, and the lemon juice. Stir well to mix all the flavors.
- 7
Transfer the mixture into the prepared baking dish, pressing it down into an even layer.
- 8
Sprinkle the remaining nutritional yeast evenly over the top to create a savory crust when baked.
- 9
Bake uncovered for 20-25 minutes until the top is lightly golden and the edges are slightly crisp.
- 10
Let cool for 5 minutes before slicing and serving.
💡 Chef tips
- You can easily swap the zucchini and bell peppers for any seasonal vegetables you have in your fridge, such as broccoli florets or diced sweet potatoes.
- Assemble the bake a few hours in advance, cover, and keep it 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 in the microwave or oven.
✅ How it should turn out
The finished bake features a beautifully golden, savory crust on top with a fluffy, herb-infused quinoa and tender vegetable interior that smells deliciously earthy and comforting.