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In the world of wholesome and satisfying meals, the Cheesy Vegetable Quinoa Casserole stands out as a versatile dish that appeals to a wide range of palates. This casserole combines the nutty flavor of quinoa with a colorful medley of vegetables, all enveloped in a creamy, cheesy goodness. It serves as a perfect centerpiece for family dinners, a delightful offering for potlucks, or a hearty meal for vegetarians and health-conscious eaters alike.

Cheesy Vegetable Quinoa Casserole for Families

Discover the deliciousness of Cheesy Vegetable Quinoa Casserole, a nutritious meal that's perfect for family dinners or potlucks. This versatile dish combines quinoa, a complete protein, with a colorful array of fresh vegetables, all enveloped in cheesy goodness. Not only is it packed with essential nutrients, but it's also customizable to suit your preferences. Enjoy a hearty, satisfying meal that caters to vegetarians and health-conscious eaters alike!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable broth

1 cup broccoli florets

1 cup diced bell peppers (any color)

1 cup cherry tomatoes, halved

1 medium zucchini, diced

1 cup corn (fresh, frozen, or canned)

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon dried oregano

½ teaspoon dried basil

Salt and pepper to taste

2 cups shredded cheese (cheddar, mozzarella, or a blend)

½ cup plain Greek yogurt or sour cream

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then cover and reduce to a simmer. Cook for about 15 minutes, or until quinoa is fluffy and liquid is absorbed. Remove from heat and set aside.

      Prepare Vegetables: In a large skillet, heat olive oil over medium heat. Add the broccoli, bell peppers, zucchini, and corn. Sauté for about 5-7 minutes, or until vegetables are tender but still crisp. Stir in garlic powder, onion powder, dried oregano, dried basil, salt, and pepper. Remove from heat.

        Combine Ingredients: In a large bowl, mix the cooked quinoa, sautéed vegetables, Greek yogurt, and 1 ½ cups of the shredded cheese. Stir until well combined.

          Bake: Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the remaining ½ cup of cheese on top. Cover with aluminum foil and bake for 25 minutes.

            Add Crispiness: After 25 minutes, remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

              Garnish and Serve: Once cooked, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.

                Prep Time, Total Time, Servings: 15 min | 55 min | 6-8 servings