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cheesy quinoa casserole
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Cheesy Quinoa Vegetable Bake

This would also make an excellent side dish in place of rice or macaroni and cheese. It really reminds me of a cheesy broccoli casserole, but without the yucky canned soups.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Calories 517kcal

Ingredients

  • 1 cup quinoa rinsed and drained
  • 2 cups water
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 cup broccoli florets
  • 1 cup carrot coins
  • 1 cup zucchini or yellow squash chopped
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 4 ounces grated Gruyere cheese
  • 4 ounces grated cheddar cheese divided
  • Salt and pepper to taste

Instructions

  • Add the quinoa, water, onion powder, and garlic powder to a small sauce pan and bring to a boil over medium heat. Reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed and the quinoa is fluffy. Place quinoa in a large mixing bowl.
  • While the quinoa is cooking, steam the vegetables for 10 minutes or until tender crisp. Add to the bowl with the quinoa.
  • Melt the butter in a small sauce pan. Whisk in the flour and continue cooking and whisking for 2 minutes.
  • Slowly pour in the milk, whisking constantly, and continue cooking until thickened, about 3 minutes.
  • Remove from the heat and stir in the Gruyere and 2 ounces of the cheddar. Whisk until smooth and melted.
  • Pour the cheese sauce over the quinoa and vegetables and stir to combine. Taste and add salt and pepper as needed.
  • Pour into a greased 2 quart casserole dish. Top with the remaining cheddar. Bake at 350 degrees for 15 minutes.
  • Serve immediately.

Nutrition

Calories: 517kcal | Carbohydrates: 39g | Protein: 25g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 388mg | Potassium: 625mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6375IU | Vitamin C: 27.7mg | Calcium: 610mg | Iron: 2.7mg