Baked Quinoa Casserole Recipe With Roasted Vegetables & Feta Is Delicious & Nutritious by Jan Mostrom
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I never get tired of a great vegetarian recipe. This baked quinoa recipe with lovely roasted vegetables and feta is so tasty and easy, you might just want it in your regular dinner rotation. This easy casserole recipe will make you feel good sitting down to the table, and you won't have to unbutton your pants after eating it!
This baked quinoa and vegetables recipe is nutritious. Check out the health benefits of quinoa and the health benefits of vegetables! Here is your healthy, wholesome list of ingredients you will need for this vegetarian recipe: onion, a variety of vegetables (think zucchini, broccoli, bell peppers, eggplant, cauliflower), chickpeas or beans, cherry tomatoes, sundried tomatoes, fresh garlic, salt, black pepper, tomato paste, vegetable broth, coconut milk, quinoa, baby spinach, feta cheese (feta may be the healthiest cheese in the world) and optional crushed red pepper flakes.
Serve this wholesome vegetarian casserole recipe for lunch or as an energizing dinner with your favorite side dishes. It could also be served as a side dish with your favorite proteins.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Ingredients
- 1 medium red onion, chopped
- 3 cups diced vegetables (zucchini, broccoli, bell pepper, eggplant, cauliflower or a combination)
- 15 ounces (1 can) chickpeas, white beans or navy beans, drained and rinsed
- 1 pint cherry tomatoes
- 1/4 cup sundried tomatoes, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt (or to taste)
- black pepper, to taste
- 2 tablespoons tomato paste
- 2 3/4 cups vegetable broth (divided)
- 1/2 cup coconut milk
- 1 1/4 cups quinoa, uncooked (see Recipe Notes)
- 3 cups baby spinach, chopped
- 2 ounces feta, for serving (optional)
- crushed red pepper flakes (optional)
Recipe Notes
- Instead of quinoa, you could use 16 ounces of orzo.
- For a vegan dinner, omit the feta or use vegan cheese.
- Store the casserole in an airtight container in the fridge. Reheat in the microwave.
Here's how to make it:
- In a 13x9-inch baking dish (or similar size) add the diced vegetables, onions, chickpeas, tomatoes, garlic, salt, black pepper, tomato paste, 3/4 cup of the vegetable broth. Bake at 400 degrees F for about 25 to 30 minutes, or until the vegetables are tender.
- When the vegetables are soft, add the remaining 2 cups broth, coconut milk and quinoa. Stir. Cover and return to the oven for 15 to 20 minutes, or until the quinoa is cooked through.
- Remove from the oven and add the fresh spinach. Stir.
- Top with feta, if desired. Add more salt and pepper, if needed.
- Serve in bowls and enjoy!
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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