Vegetarian Quinoa Casserole

Name: Vegetarian Quinoa Casserole
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 200 g Quinoa; 600 g roasted vegetables (zucchini, bell peppers, eggplant); 150 g onion; 15 g garlic; 30 ml olive oil; 400 ml vegetable broth; 200 g mozzarella cheese (lactose-free); 5 g Italian herbs; 5 g salt; 2 g pepper

A hearty and healthy vegetarian casserole with quinoa, roasted vegetables, and cheese. A great make-ahead lunch option.

Total: 1 h 20 min
Servings: 4
Difficulty: Medium

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Nutrition

per serving

kcal: 385
Protein: 14 g
Fat: 16 g
Carbs: 46 g

Ingredients

for 4 servings

Quinoa200 g
roasted vegetables (zucchini, bell peppers, eggplant)600 g
onion150 g
garlic15 g
olive oil30 ml
vegetable broth400 ml
mozzarella cheese (lactose-free)200 g
Italian herbs5 g
salt5 g
pepper2 g

Method

5 steps

Rinse quinoa and cook in boiling water until tender, then drain.
Toss chopped zucchini, bell peppers, and eggplant with half the olive oil, salt, and pepper; roast at 200C for 25 minutes.
Sauté diced onion and minced garlic in remaining olive oil until softened.
In a large bowl, combine cooked quinoa, roasted vegetables, sautéed onion, garlic, Italian herbs, and half the cheese.
Transfer mixture to a baking dish, pour over vegetable broth, top with remaining cheese, and bake at 180C for 30 minutes.