Quinoa Vegetable Bake
A comforting, wholesome, and flavor-packed casserole loaded with fluffy quinoa, tender vegetables, and a golden, cheesy vegan crust.
Ingredients
- •1 cup uncooked 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
- •2 cups fresh baby spinach (60g)
- •1 cup canned black beans, rinsed and drained (180g)
- •1 teaspoon ground cumin
- •1 teaspoon dried oregano
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 cup dairy-free shredded cheddar or mozzarella 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
While the quinoa cooks, heat the olive oil in a large skillet over medium heat.
- 4
Add the diced onion and garlic to the skillet, and sauté for 3 to 4 minutes until translucent and fragrant.
- 5
Add the diced zucchini and red bell pepper to the skillet, cooking for another 5 minutes until they begin to soften.
- 6
Stir in the baby spinach, black beans, ground cumin, dried oregano, salt, and black pepper, cooking just until the spinach is wilted.
- 7
In a large mixing bowl, combine the cooked quinoa and the sautéed vegetable and bean mixture, stirring well to distribute the spices.
- 8
Transfer the mixture into the prepared baking dish and press it down into an even layer.
- 9
Sprinkle the dairy-free shredded cheese evenly over the top of the casserole.
- 10
Bake uncovered in the preheated oven for 15 to 20 minutes, or until the vegetables are tender and the cheese is melted and lightly browned.
💡 Chef tips
- You can easily swap out the zucchini and bell peppers for whatever seasonal vegetables you have in your fridge, such as broccoli florets or diced mushrooms.
- To make ahead, assemble the entire casserole a few hours in advance, cover, and store in the refrigerator until ready to bake, adding an extra 5 minutes to the baking time.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheat wonderfully in the microwave.
✅ How it should turn out
The finished quinoa bake should be bubbling at the edges with a beautifully melted, golden topping, smelling herbaceous and savory, and offering a satisfying mix of tender grains and crisp-tender vegetables in every bite.