Veggie Buds Blog
  • Home
  • Blog
  • About
  • Contact
  • Subscribe

Quinoa and Roasted Veggie Casserole

10/18/2017

0 Comments

 
Picture
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.
Picture
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 
0 Comments



Leave a Reply.

    Archives

    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017

    Categories

    All
    Apples
    Arts And Crafts
    Asparagus
    Avocado
    Baked Goods
    Basil
    Beans
    Beets
    Bell Peppers
    Boy Choy
    Breakfast
    Broccoli
    Brussels Sprouts
    Carrots
    Cauliflower
    Celery
    Corn
    Cucumbers
    Dessert
    Food Art
    Games
    Green
    Growing Projects
    Kale
    Lunch Box
    Main Dish
    Onions
    Peas
    Potatoes
    Pumpkins
    Radishes
    Reading
    Recipes
    Root Veggies
    Rutabaga
    Side Dish
    Snack
    Spinach
    Sweet Potatoes
    Tomatoes
    Turnips
    Veggie Buds Book Club
    Veggie Buds Club
    Winter Squash
    Zucchini

    RSS Feed

    SUBSCRIBE
© 2017 Veggie Buds Club LLC. All rights reserved.
  • Home
  • Blog
  • About
  • Contact
  • Subscribe