Quinoa and Roasted Veggie Casserole

The other day I did a fridge forage for dinner, and this one happened to be delicious (i.e. both kids devoured it- 4 year old asked for seconds- and it included quinoa, broccoli, cauliflower, and Brussels sprouts so I WILL be making this again!). I posted some pics on Instagram and received enough inquiries about the recipe that I have decided to make a blog post about it, recipe included.

Like any good fridge forage, first I checked out what we had on hand in our fridge and pantry and gathered supplies. I knew I wanted to make a vegetarian meal for #meatlessmonday and it was a chilly fall day so some type of casserole seemed like it would hit the spot. I had a partially used bag of pre-cut broccoli and cauliflower florets so I also wanted to use these up before they went bad. So without further ado, here's a satisfying vegetarian Quinoa and Roasted Veggie Casserole that works great as a side-dish but also as a main-dish if you eat enough of it;)

Quinoa and Roasted Veggie Casserole

Ingredients

• 1 cup quinoa
• 2 cups water
• 3-4 cups of chopped and washed broccoli florets, cauliflower florets, and Brussels sprouts
• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese
• 3/4 cup milk (I used 2% because that's what we have in our because... kids... but any milk including non-dairy will work great)
• 1 tablespoon butter
• 1 garlic clove, minced
• 1 cup Panko bread crumbs
• Salt and pepper

Instructions

1. Preheat oven to 400 degrees Fahrenheit
2. Boil water in a medium to large pot, once boiling add the uncooked quinoa, reduce heat to a simmer, and simmer uncovered for 15-20 minutes until all water is absorbed. When done take off heat and set aside.
3. Place all cut veggies in a baking dish (I used a 9x13 Pyrex dish)
4. Mix olive oil, a pinch of salt, and a pinch of pepper into the veggies and then place them in the oven uncovered and bake for 20 minutes
5. While veggies are roasting, heat butter in a small skillet over medium heat, once melted add garlic and cook 1-2 minutes, stirring frequently. Add Panko bread crumbs to skillet and cook for about 5 minutes, stirring frequently, until browned and fragrant. Turn off heat and set aside if veggies are still in oven.
6. When veggies are done roasting, mix the milk, 3/4 cup of the shredded cheese, a big pinch of salt, some pepper, and roasted veggies into the cooked quinoa
7. Pour quinoa mixture into the same baking dish that was used to roast the veggies in an even layer. Sprinkle the top with remaining 1/4 cup of shredded cheese and Panko bread crumbs.
8. Bake for 20 minutes uncovered