Veggie‑Packed Quinoa Casserole 

This Veggie-Packed Quinoa Casserole from Petite Panini is a wholesome, vegetarian and gluten-free bake loaded with colorful vegetables, protein-rich quinoa, and a creamy tomato-based sauce. With mushrooms, zucchini, spinach, cherry tomatoes, bell pepper, and aromatics like garlic and herbs, it bakes into a cheesy, flavor-filled comfort dish. Greek yogurt adds creaminess while mozzarella and Parmesan lend gooey cheesy richness. The recipe makes about 6 servings, perfect for meal prep, potlucks, or a nourishing weeknight dinner.

Ingredients

• 1 cup quinoa, rinsed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 zucchini, chopped
• 1 cup mushrooms, sliced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 cup spinach
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp red pepper flakes (optional)
• Salt & black pepper, to taste
• 2 cups vegetable broth
• 1 cup tomato sauce
• ½ cup Greek yogurt
• 1 cup mozzarella cheese, shredded
• ¼ cup Parmesan cheese, grated
• ¼ cup fresh parsley or basil, chopped

Directions

1. Preheat the oven to 375 °F (190 °C). Lightly oil a casserole dish.
   
   

2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant, about 2–3 minutes.
   
   

3. Add zucchini, mushrooms, bell pepper, and cherry tomatoes; cook for about 5 minutes until slightly softened. Stir in spinach until wilted.
   
   

4. Season with basil, oregano, smoked paprika, red pepper flakes (if using), salt and pepper.
   
   

5. In a large bowl, mix the vegetable mixture with quinoa, vegetable broth, tomato sauce, and Greek yogurt. Pour into prepared baking dish.
   
   

6. Stir to combine, then sprinkle mozzarella and Parmesan evenly on top.
   
   

7. Bake uncovered for about 30–40 minutes, until quinoa is tender and cheese is melted and bubbly.
   
   

8. Remove from oven and let rest 5 minutes. Garnish with chopped parsley or basil before serving.
   
   

Nutrients

Per serving (6 servings total; estimates based on similar quinoa veggie bakes):
• Calories: ~350 kcal
• Carbohydrates: ~45 g
• Protein: ~15 g
• Fat: ~12 g (saturated ~5 g)
• Fiber: ~7 g
• Sugars: ~6 g
• Sodium: ~550 mg
• Vitamin A, Vitamin C, Calcium, Iron: moderate amounts