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Vegetable Quinoa Bake

This Vegetable Quinoa Bake is a hearty yet light dish that combines cooked quinoa with a medley of vegetables, baked under a cheesy crust. The dish features a crispy golden top and a tender, flavorful filling, making it a comforting and adaptable meal for weeknights. It’s forgiving to ingredient variations and perfect for using up leftovers or fridge finds.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup quinoa rinsed thoroughly
  • 2 cups water for cooking quinoa
  • 1 each bell pepper diced
  • 1 zucchini zucchini diced
  • 1 cup cherry tomatoes halved
  • 1 carrot carrot roasted and sliced
  • 2 cups greens spinach or kale, wilted
  • 1 cup shredded cheese cheddar or mozzarella
  • 2 eggs eggs beaten
  • 1 tablespoon olive oil for roasting and drizzling
  • to taste salt and pepper
  • 1/2 teaspoon smoked paprika optional

Equipment

  • Baking dish
  • Large skillet
  • Oven
  • Fork
  • Spatula or spoon

Method
 

  1. Preheat your oven to 180°C (350°F). Rinse the quinoa thoroughly under cold water and cook in 2 cups of salted water until tender, about 15 minutes. Fluff with a fork and set aside.
  2. Chop the bell pepper, zucchini, and carrot into bite-sized pieces. Toss the tougher veggies with a tablespoon of olive oil and roast on a baking sheet at 200°C (400°F) for about 20 minutes, until caramelized and tender.
  3. While the vegetables roast, wilt the greens in a large skillet over medium heat with a splash of olive oil, about 2-3 minutes, until just tender and vibrant green.
  4. In a large mixing bowl, combine the cooked quinoa, roasted vegetables, wilted greens, and shredded cheese. Mix gently to distribute everything evenly.
  5. Crack the eggs into the bowl and beat them lightly before folding into the mixture. Season with salt, pepper, and smoked paprika for extra flavor.
  6. Transfer the mixture into a greased baking dish, spreading it out evenly. Drizzle a little olive oil on top to help create a crispy crust.
  7. Bake in the preheated oven for 25-30 minutes, until bubbling and golden around the edges. The top should be crispy and cheese melted.
  8. Remove from the oven, let it rest for 5 minutes to set, then sprinkle with fresh herbs if desired. Slice into squares and serve warm, enjoying the crispy top and tender filling.

Notes

Feel free to customize with other vegetables or cheeses. For a vegan version, substitute eggs with blended silken tofu and cheese with nutritional yeast or vegan cheese.