Description
Discover how to make a delicious Roasted Veggie & Quinoa Casserole that is healthy, flavorful, and perfect for a satisfying meal. Try it today!
Ingredients
- 1 sweet potato, diced (200g)
- 1/2 cup (60g) cauliflower, diced
- 1/2 cup (90g) sweet corn kernels
- 1 zucchini, diced (200g)
- 1/2 cup (60g) broccoli, diced
- 1/2 cup (60g) brussel sprouts, cut small
- 1/2 cup (60g) carrots, diced
- 1 yellow squash, diced (200g)
- 1 medium onion, diced
- 1/2 cup (60g) diced mini-sweet peppers
- 2 tbsp (30ml) olive oil
- 3 tbsp (45ml) beef grated cheese (your choice)
- Salt and Pepper to taste
- 1 tsp (5ml) garlic salt
- 1/2 tsp (2.5ml) dry mustard
- 1 tbsp (15 ml) minced garlic
- 1 cup (200g) dry quinoa
- 2 cups (480ml) vegetable stock or water
- 2 cups (180g) beef grated cheese (your choice)
- 1 cup (100g) Panko bread crumbs
- 1/4 cup (30g) beef grated cheese (your choice)
Instructions
- Chop all your vegetables into small pieces. Coat the chopped veggies with olive oil and your preferred seasonings. Preheat the oven to 450°F and place a roasting pan inside for 10 minutes.
- Arrange the vegetables in a single layer on the hot roasting pan. Cook for 30-45 minutes, stirring twice during baking, until the vegetables are tender and the edges are caramelized.
- Thoroughly rinse the quinoa to remove any bitterness.
- Combine the quinoa with vegetable stock (keep 1/4 cup aside), salt, dry mustard, and pepper in a saucepan.
- Bring the mixture to a boil, then lower the heat and simmer for 15-20 minutes until the liquid is fully absorbed. Stir thoroughly.
- Blend the cooked quinoa with the roasted vegetables and mix in the reserved vegetable stock and 2 cups of grated cheese.
- In a separate bowl, mix together the Panko and the grated cheese for the topping.
- Transfer the quinoa and vegetable blend into a casserole dish.
- (If you plan to freeze the dish, do so now along with the topping mixture. When ready to serve, thaw completely and proceed with the next step.)
- Sprinkle the casserole with the breadcrumb and cheese topping.
- Bake in a preheated oven at 375°F for 30 minutes until the top is golden brown.
- Allow the dish to cool for 10 minutes before serving.
Notes
- Evenly coat vegetables with olive oil and seasonings for optimal roasting results.
- Thoroughly rinse quinoa to eliminate bitterness before cooking.
- Allow casserole to cool for 10 minutes to enhance flavor melding.
