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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.
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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.