Description
Easy Herbed Quinoa Veggie Bake Recipe with Bold, Fresh Flavors. This Herbed Quinoa Veggie Bake combines fresh veggies and aromatic herbs for a nourishing and flavorful dish, perfect for busy weeknights.
Ingredients
Scale
- 1 cup Quinoa (rinsed)
- 2 cups Vegetable Broth
- 1 tablespoon Olive Oil
- 1 cup Bell Peppers (diced)
- 1 cup Zucchini (diced)
- 1 medium Red Onion (diced)
- 1 cup Cherry Tomatoes (halved)
- 1/4 cup Fresh Parsley (chopped)
- 1 teaspoon Thyme (fresh)
- 2 cloves Garlic (minced)
- to taste Salt
- to taste Pepper
- 1 cup Grated Parmesan or Vegan Cheese
- 1/2 cup Panko Breadcrumbs (optional)
Instructions
- In a medium saucepan, bring quinoa and vegetable broth to a rolling boil. Cover, reduce heat to low, and simmer for 15 minutes until the grains are tender and fluffy.
- Remove the pan from heat, keep it covered, and let the quinoa stand for 5 minutes.
- Heat olive oil in a large skillet over medium heat. Cook diced red onion, bell peppers, and zucchini for 5–6 minutes until softened and lightly golden.
- Stir in minced garlic and fresh thyme, cooking for 1 minute until fragrant. Transfer veggies into the quinoa, then gently fold in chopped parsley and halved cherry tomatoes.
- Spread the quinoa-vegetable mixture into a baking dish. Top evenly with grated Parmesan (or vegan cheese) and a light dusting of panko breadcrumbs.
- Preheat your oven to 375°F and bake for 20–25 minutes until the topping turns golden brown and the filling bubbles around the edges.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 10 mg
Keywords: Herbed Quinoa Veggie Bake