Roasted Veggie Quinoa Casserole

Roasted Vegetable Quinoa Casserole

Healthy and delicious, this roasted vegetable quinoa casserole is loaded with flavor. It has a crisp Parmesan topping, perfectly roasted vegetables, and just enough cheese to make it amazing. It makes a hearty meatless dinner, a cozy side dish, or a stack of freezer meals for busy weeks.

Looks are deceiving with this one. Tastes insanely good!

Why You’ll Love This Quinoa Casserole

• Packed with veggies: sweet potato, zucchini, broccoli, cauliflower, Brussels sprouts, carrots, peppers and more, all roasted until the edges caramelize.
• Freezer friendly: make a big batch and freeze some in smaller dishes for easy lunches and dinners.
• Flexible: use whatever vegetables you have, add a protein, or make it vegetarian or vegan.
• Kid approved: my kids totally ate it, which surprised me!

Make it Vegetarian or Vegan

This is a super yummy casserole that can be easily adjusted to make vegetarian or vegan. I use cheese and chicken stock, but the stock can be swapped for veggie broth or water without a problem. If you want it to be vegan you will need to skip the cheese, which is a binder and adds flavor. I loved it. My husband loved it. My kids totally ate it, although that surprised me.

The flavor is so delicious, and you can add whatever vegetables you want.

How to Make Roasted Vegetable Quinoa Casserole

1. Roast your veggies.
2. Rinse your quinoa really well.
3. Prepare your quinoa according to instructions in recipe: with chicken stock, dry mustard, garlic salt, and garlic.
4. Combine cooked quinoa and veggies in a large bowl.
5. Stir in cheese.
6. Put in your baking dishes. I used several different sizes as I was preparing these for freezer meals. I like some to be dinner portions and some to be lunch sized.
7. Mix together Panko and Parmesan Cheese, or skip this part all together, I just like the crunchy topping! Top and bake.

Add a Protein

This casserole is filling on its own, but it is easy to turn into a high-protein main dish. Stir one of these in with the quinoa and veggies before it goes into the baking dish:

• Chicken: 2 cups of shredded rotisserie chicken or leftover grilled chicken thighs.
• Chickpeas: 1 can, rinsed and drained, for a vegetarian protein boost.
• Black beans: 1 can, rinsed and drained.
• Sausage: browned Italian or chicken sausage.

Make Ahead and Freezer Tips

• Make ahead: assemble the casserole without the topping, cover and refrigerate for up to 2 days. Add the topping right before baking, and give it a few extra minutes in the oven since it starts cold.
• To freeze: freeze the assembled casserole before adding the topping, and freeze the Panko and Parmesan topping in a separate bag. Wrap well and freeze for up to 3 months.
• To bake from the freezer: thaw fully in the refrigerator, then add the topping and bake at 375°F for about 30 minutes, until hot in the center and golden on top.
• Leftovers: keep in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave, or in the oven to keep the topping crisp.
• Freezer meals: I like to use a mix of dish sizes, some for family dinners and some for lunch portions.

What to Serve With Quinoa Casserole

Serve it as a meatless main with a tossed green salad and a glass of homemade lemonade. As a side dish, it goes great with roast chicken, lemon butter chicken or honey Dijon salmon.

Great Casseroles We Love:

• Chili Relleno Casserole
• Hashbrown Casserole
• Sloppy Joe Casserole
• Corn Casserole
• Creamy Mac and Cheese Casserole
• Cheesy Chicken Alfredo Ravioli Casserole
• Easy Hamburger Casserole

Roasted Veggie Quinoa Casserole

This super yummy roasted veggie and quinoa casserole can be easily adjusted to make it vegetarian or vegan.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Quinoa Casserole, roasted veggies

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 6

Calories: 317kcal

Equipment

Saucepan

Roasting Pan with Rack

9x13 Casserole Dish

Ingredients

• 1 Sweet potato diced
• 1/2 cup Cauliflower diced
• 1/2 cup Sweet corn kernels
• 1 Zucchini diced
• 1/2 cup Broccoli diced
• 1/2 cup Brussel sprouts cut small
• 1/2 cup Carrots diced
• 1 Yellow squash diced
• 1 Medium onion diced
• 1/2 cup Diced mini-sweet peppers
• 2 Tbs Olive oil
• 3 Tbs Parmesan cheese
• Kosher salt and black pepper to taste
• 1 tsp Garlic salt
• 1/2 tsp Dry mustard
• 1 T Garlic minced
• 1 cup Dry quinoa
• 2 cups Chicken stock or water
• 2 cups Grated cheese your choice
• 1 cup Panko bread crumbs
• 1/4 c Parmesan cheese

Instructions

Roast Vegetables

• Dice all of your vegetables up. Toss veggies in olive oil and seasonings of choice with minced garlic.

  Preheat roasting pan in 450 F oven for 10 minutes
• Put veggies in single layer on roasting pan.Bake for 30-45 minutes, stirring twice while cooking, until veggies are tender, and edges are browned.

The Rest

• Rinse quinoa really well to remove bitter coating.
• Add quinoa to a saucepan, along with the chicken stock (reserve 1/4 c), salt, dry mustard and pepper.
• Bring to a boil then reduce heat and simmer for 15-20 minutes until all liquid has been absorbed. Stir well.
• Mix quinoa and roasted peppers together, add in reserved chicken stock, and 2 cups grated cheese.
• In separate bowl mix together Panko and Parmesan for topping
• Put quinoa and veggie mixture into casserole dish
• (If making into a freezer meal, freeze at this point along with a bag of topping mixture. Thaw fully on day you want to serve and continue with next step.)
• Top casserole with breadcrumb and cheese mixture.
• Bake at 375 in preheated oven for 30 minutes until golden
• Let cool 10 minutes before serving.

Nutrition

Calories: 317kcal | Carbohydrates: 17g | Protein: 16g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 960mg | Potassium: 260mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1111IU | Vitamin C: 34mg | Calcium: 378mg | Iron: 1mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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