Quinoa and vegetable casserole

This colourful, comforting casserole is topped off with melted cheese. Its crispy edges make it simply irresistible.

Prep time
15 min
Cook time
35 min
Servings
6
Prep time
15 min
Cook time
35 min
Servings
6

Ingredients

  • 10 mL (2 tsp) extra virgin olive oil
  • 1 leek, white and light green part only, thinly sliced
  • 3 cloves garlic, minced
  • 1 red, orange or yellow bell pepper, diced
  • 10 mL (2 tsp) Italian herb seasoning
  • 250 mL (1 cup) quinoa, rinsed
  • 500 mL (2 cups) broccoli florets
  • 440 mL (1 ¾ cups) sodium-reduced vegetable broth
  • 250 mL (1 cup) frozen corn kernels
  • 15 mL (1 tbsp) chopped fresh parsley
  • 190 mL (¾ cup) shredded lower fat old Cheddar cheese

Directions

  1. In a large non-stick skillet, heat oil over medium heat and cook leek, garlic, red pepper and Italian herb seasoning for 5 minutes or until starting to soften.
  2. 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 parsley, and cook for 5 minutes.
  3. Spoon mixture into small casserole dish and sprinkle with cheese.
  4. Bake in preheated 200 °C (400 °F) oven for about 10 minutes or until cheese is melted.

Watch the video

Tips

  • Little chefs can help you spoon the mixture into a casserole dish and sprinkle the cheese and parsley on top.
  • Leeks need to be thoroughly cleaned. Trim roots and some dark green tops off. Cut in half lengthwise and wash well.
  • Complete steps 1 to 3 the night before then refrigerate overnight. Place in the oven for dinner the next day, increasing the bake time by 5 to 10 minutes.
  • This casserole is versatile. You can use whatever vegetables you have at home. Try using cauliflower instead of broccoli, and peas instead of corn.