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Quick Quinoa & Veggie Casserole

(adapted from cookspiration.com)


  • 2 tsp oil
  • 1/3 cup diced onion
  • 3 cloves garlic minced
  • ½ package frozen spinach thawed and drained
  • 2 tsp Italian seasoning mix
  • 1 tsp dried parsley
  • 1 cup quinoa rinsed
  • 2 cup frozen broccoli
  • ¾ cup thinly sliced carrot
  • 1 ¾ cups vegetable or chicken broth canned, carton or made from boullion
  • 1 cup frozen or canned corn kernels
  • ¾ cup shredded cheese


  1. In a large nonstick skillet heat oil over medium heat and cook onion, garlic, carrot and Italian seasoning and parsley for 5 minutes or until starting to soften. Stir in quinoa, broccoli and vegetable broth. Bring to a boil; reduce heat to low and cover and cook for about 15 minutes or until quinoa is tender. Stir in corn and spinach and cook for 5 minutes.
  2. Spoon mixture into small casserole dish and sprinkle with cheese. Bake in preheated 200°C (400°F) oven for about 10 minutes or until cheese is melted.