Roasted Veggie Quinoa Casserole
This super yummy roasted veggie and quinoa casserole can be easily adjusted to make it vegetarian or vegan.
Servings: 6
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
- Salt and Pepper to taste
- 1 tsp garlic salt
- 1/2 tsp dry mustard
- 1 T minced garlic
- 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. 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.