Vegetarian Quinoa and Veggie Casserole

Vegetarian Quinoa and Veggie Casserole


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For guests at a barbecue who aren't keen on grilled meats, this quinoa casserole with a homemade vinaigrette is a delightfully flavorful alternative. The hearty grains surround a colorful medley of leafy green spinach, chunks of zucchini and summer squash, and juicy tomatoes.

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Time needed

25 min preparation + 25 min cooking

Serving Size / Yield

8-10 servings


  • 2 C. Dry Quinoa
  • 6 Tbs. Olive Oil, divided
  • 4 Garlic Cloves, minced
  • 1 Medium Zucchini, chopped
  • 1 Medium Summer Squash, chopped
  • 5-6 C. Baby Spinach Leaves, chopped
  • 1 Medium Tomato, chopped
  • 1/4 tsp. Dried Thyme
  • 2 Tbs. Apple Cider Vinegar
  • 2 tsp. Prepared Mustard
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 1/2 C. Grated Parmesan Cheese

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Preheat oven to 375 degrees. Spray a 9x13" casserole dish with nonstick cooking spray. Cook quinoa according to the package instructions. Undercook by 4 minutes and set aside. Warm 2 tablespoons of olive oil in a large skillet over medium heat. Add garlic, zucchini, and summer squash, and sauté until vegetables are tender and garlic is fragrant. Add spinach and continue to sauté until leaves have wilted. In a large mixing bowl, stir the quinoa and sautéed vegetables together with the tomato and thyme until well-mixed. In a small bowl, whisk together the remaining olive oil, apple cider, and mustard. Stir in salt and pepper to taste. Pour vinaigrette over quinoa mixture and toss to coat. Transfer quinoa mixture to prepared baking dish. Bake for 25 minutes until casserole is cooked through. Sprinkle with parmesan cheese before serving.

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