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Veggie Quinoa Casserole is jam-packed with good for you ingredients. Plus a little extra goodness…and by extra goodness, I mean CHEESE!!! Who doesn’t love cheese? Other than those who don’t eat it of course… But even if you don’t eat it, whether your lactose free, vegan, etc. you can totally customize this casserole to suit your preferences! Switch up the vegetables, the seasonings, or the cheese if you must 😉
This creation has won the hearts of many in my family and not only that, it’s simple and easy to make! You can customize it with your preferred vegetables and use different cheese or perhaps even vegan cheese? This meal can very easily be made vegan friendly. It only takes about an hour to make this delicious dish and is a great choice if you forgot to take something out for dinner the night before.
Veggie Quinoa Casserole
2 cups quinoa
4 cups water
2 cups broccoli florets
2-5 mushrooms, halved and sliced
5 roma tomatoes, diced
4 celery stalks, halved and chopped
2 cups shredded cheddar cheese
1 tbsp avocado oil
Seasoning salt to taste
Garlic powder to taste
Put quinoa and water in a large pot, cover and bring to a boil. Reduce heat and simmer for 15 – 20 minutes.
Preheat oven to 375˚F.
While the quinoa is cooking and oven preheating… dice, slice and chop your veggies. Heat oil in a large skillet over medium heat. Add celery and fry for 3 minutes stirring constantly. Add broccoli and mushrooms, fry for another 5 minutes, then add the tomatoes. Reduce heat to low and continue to fry until quinoa is finished cooking.
Shred your cheese and set aside. Combine quinoa and veggies, be sure not to over mix, as the tomatoes will turn mushy.
Evenly spread across a glass baking dish, top with shredded cheese and bake for 30 minutes.
Makes approximately 6 servings.
And your done! Dinner is ready 😉
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If you liked this, maybe you’ll enjoy some other veggie recipes…click here for five awesome Asparagus Recipes!