Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup chopped broccoli florets
- 1 cup chopped bell peppers (any color)
- 1 cup chopped zucchini
- 1/2 cup chopped red onion
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is cooked through. Fluff with a fork.
- Step 3: In a large bowl, combine the cooked quinoa, broccoli, bell peppers, zucchini, red onion, diced tomatoes, Parmesan cheese, eggs, oregano, salt, and pepper. Mix well to combine.
- Step 4: Pour the quinoa mixture into the prepared baking dish and spread evenly.
- Step 5: Bake for 25-30 minutes, or until the casserole is heated through and lightly browned on top.
- Step 6: Let cool for a few minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for a quick and easy meal.
- Serve this hearty casserole alongside a vibrant green salad for a complete and balanced meal.
- For extra flavor, sauté the vegetables before adding them to the quinoa mixture to enhance their sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American