Cheesy Quinoa and Vegetable Bake (Wheatless & Gluten-Free)

Why You’ll Love This Recipe

• 100% Wheat-Free & Gluten-Free — Made with nutrient-rich quinoa and fresh veggies, perfect for wheat-sensitive diets.

• High Protein & Fiber — Quinoa provides a complete protein, keeping you full and energized longer.

• Easy to Prepare — Minimal prep and simple to assemble, ideal for busy weeknights.

• Comfort Food with a Healthy Twist — Creamy cheese melt combined with wholesome vegetables makes every bite satisfying.

• Versatile — Can be served as a main or side dish, suitable for family dinners or meal prepping.

Ingredients

• 1 cup quinoa (rinsed)

• 2 cups vegetable broth (or water)

• 1 cup broccoli florets, chopped

• 1 cup bell pepper, diced

• 1 cup zucchini, diced

• 1/2 cup onion, finely chopped

• 1 garlic clove, minced

• 1 1/2 cups shredded sharp cheddar cheese, divided

• 1/2 cup grated Parmesan cheese

• 1/2 tsp smoked paprika

• Salt and freshly ground black pepper to taste

• 2 tbsp olive oil

• Fresh parsley for garnish

• Optional: 1/2 cup fresh cherry tomatoes, halved

• Optional: Fresh basil leaves, torn or whole, for garnish

Equipment

• Medium saucepan with lid (for cooking quinoa)

• Large skillet (for sautéing vegetables)

• Mixing bowl (for combining all ingredients)

• 8×8 inch baking dish (for baking)

• Wooden spoon or spatula (for stirring)

• Knife and cutting board (for chopping vegetables)

• Measuring cups and spoons

Instructions

• Preheat oven to 375°F (190°C). Lightly grease the baking dish.

• In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to simmer, cover, and cook for 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat and fluff with a fork.

• While quinoa cooks, heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté 2-3 minutes until fragrant.

• Add broccoli, bell pepper, and zucchini to the skillet. Sauté for 5-7 minutes until vegetables are tender-crisp. Season with smoked paprika, salt, and pepper.

• In a large mixing bowl, combine cooked quinoa, sautéed vegetables, 1 cup of cheddar cheese, and Parmesan cheese. Mix well.

• Transfer mixture to the prepared baking dish. Sprinkle remaining cheddar cheese evenly on top.

• Bake uncovered for 20-25 minutes, until top is golden and bubbly.

• Remove from oven, let cool for 5 minutes. Garnish with fresh parsley before serving.

Notes

• For added protein, stir in cooked shredded chicken or beans before baking.

• Substitute cheese with dairy-free alternatives to make this vegan-friendly.

• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

• Reheat in microwave or oven before serving.

Storage & Freezing Instructions

• Store: Refrigerate in an airtight container for up to 3 days.

• Freeze: Freeze in portions for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

Cheesy Quinoa and Vegetable Bake (Wheatless & Gluten-Free)

100% Wheat-Free & Gluten-Free

Made with nutrient-rich quinoa and fresh veggies, perfect for wheat-sensitive diets.High Protein & Fiber

Quinoa provides a complete protein, keeping you full and energized longer.Easy to Prepare.

Minimal prep and simple to assemble, ideal for busy weeknights.Comfort Food with a Healthy Twist Can be served as a main or side dish, suitable for family dinners or meal prepping.

Print Recipe Pin Recipe

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup quinoa rinsed
• 2 cups vegetable broth or water
• 1 cup broccoli florets chopped
• 1 cup bell pepper diced
• 1 cup zucchini diced
• 1/2 cup onion finely chopped
• 1 garlic clove minced
• 1 1/2 cups shredded sharp cheddar cheese divided
• 1/2 cup grated Parmesan cheese
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Equipment

• Medium saucepan with lid (for cooking quinoa)
• Large skillet (for sautéing vegetables)
• Mixing bowl (for combining all ingredients)
• 8x8 inch baking dish (for baking)
• Wooden spoon or spatula (for stirring)
• Knife and cutting board (for chopping vegetables)
• Measuring cups and spoons

Method

 

1. Preheat oven to 375°F (190°C). Lightly grease the baking dish.
2. In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to simmer, cover, and cook for 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat and fluff with a fork.
3. While quinoa cooks, heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté 2-3 minutes until fragrant.
4. Add broccoli, bell pepper, and zucchini to the skillet. Sauté for 5-7 minutes until vegetables are tender-crisp. Season with smoked paprika, salt, and pepper.
5. In a large mixing bowl, combine cooked quinoa, sautéed vegetables, 1 cup of cheddar cheese, and Parmesan cheese. Mix well.
6. Transfer mixture to the prepared baking dish. Sprinkle remaining cheddar cheese evenly on top.
7. Bake uncovered for 20-25 minutes, until top is golden and bubbly.
8. Remove from oven, let cool for 5 minutes. Garnish with fresh parsley before serving.

Notes

For added protein, stir in cooked shredded chicken or beans before baking.

Substitute cheese with dairy-free alternatives to make this vegan-friendly.

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Reheat in microwave or oven before serving.

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More wheatless recipes:

https://wheatlessrecipes.com/buckwheat-galettes-with-eggs-cheese-and-ham-wheatless-gluten-free/

• “Looking for more delicious wheatless and gluten-free recipes? Check out our Buckwheat Galettes with Eggs, Cheese, and Ham recipe for a savory twist.”

• Millet is an ancient grain rich in protein and fiber source{:rel=”nofollow”}

• Coconut flour is a popular gluten-free alternative for baking source{:rel=”nofollow”}

Cheesy Quinoa

Cheesy Quinoa

Cheesy Quinoa

Cheesy Quinoa

Cheesy Quinoa

Cheesy Quinoa