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Description
A nutritious and flavorful quinoa casserole packed with fresh spring vegetables. Perfect for a healthy meal.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup chopped asparagus
- 1 cup diced zucchini
- 1/2 cup chopped bell peppers
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Rinse quinoa under cold water and drain.
- In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes.
- Heat olive oil in a skillet over medium heat. Sauté garlic and red onion for 2 minutes.
- Add asparagus, zucchini, and bell peppers. Cook for 5 minutes.
- Mix cooked quinoa and sautéed vegetables in a baking dish. Add cherry tomatoes, salt, and pepper.
- Sprinkle Parmesan cheese on top if using.
- Bake for 20 minutes until golden.
- Let cool for 5 minutes before serving.
Notes
- Use fresh vegetables for best results.
- Substitute vegetable broth with water if needed.
- Add cooked chicken or tofu for extra protein.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American