A hearty and healthy vegetarian casserole featuring fluffy quinoa and nutritious spinach, perfect for a satisfying holiday meal.
Author:Alex Rwanda
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:6-8 servings
Category:Casserole
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup quinoa, rinsed
2 cups vegetable broth
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
5 ounces fresh spinach
1 (15 ounce) can black beans, rinsed and drained
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup breadcrumbs
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed. Let stand for 5 minutes, then fluff with a fork.
Sauté aromatics: While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Wilt spinach: Add the fresh spinach to the skillet in batches, stirring until it wilts.
Combine ingredients: In a large bowl, combine the cooked quinoa, sautéed onion and garlic, wilted spinach, rinsed black beans, cheddar cheese, Parmesan cheese, dried thyme, salt, and pepper. Mix everything well.
Assemble casserole: Transfer the mixture to a greased 9×13 inch baking dish.
Top and bake: Sprinkle the breadcrumbs evenly over the top. Bake for 20-25 minutes, or until the casserole is heated through and the breadcrumbs are golden brown.
Notes
For an extra layer of flavor, you can add a pinch of red pepper flakes to the onion and garlic mixture.
If you don’t have vegetable broth, water can be used, but the broth adds more depth of flavor.
Feel free to add other vegetables like diced bell peppers or corn for extra color and nutrients.