Baked Vegetable Casserole with Quinoa
A wholesome and hearty baked casserole featuring fluffy quinoa and a medley of colorful vegetables, all brought together with aromatic Indian spices. Topped with a layer of golden-brown paneer, it's a perfect one-dish meal for a comforting weeknight dinner.
For 4 servings
Cook the quinoa
- In a saucepan, combine the rinsed quinoa and 2 cups of water.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
- Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside.
Prepare the vegetable masala
- Preheat your oven to 190°C (375°F).
- Heat oil in a large pan or skillet over medium heat. Add the cumin seeds and let them splutter.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- Add the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook for 4-5 minutes, until the oil starts to separate from the masala.
- Add the diced carrots, bell pepper, green peas, and sweet corn. Mix well and cook for 2-3 minutes.
Assemble the casserole
- Add the cooked quinoa to the pan with the vegetable masala.
- Sprinkle in the garam masala and salt. Mix everything gently until well combined.
- Taste and adjust seasoning if needed.
Bake the casserole
- Transfer the quinoa-vegetable mixture to a greased 8x8 inch baking dish.
- Spread it out evenly.
- Sprinkle the crumbled or grated paneer evenly over the top.
- Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the casserole is heated through.
Garnish and serve
- Remove the casserole from the oven and let it rest for 5 minutes.
- Garnish with fresh chopped coriander leaves.
- Serve hot with a side of raita or a fresh salad.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinsing quinoa is crucial to remove its natural coating, saponin, which can make it taste bitter.
- 2Feel free to use other vegetables like broccoli, cauliflower, or green beans based on availability.
- 3For a creamier texture, you can mix in 2-3 tablespoons of yogurt or cream into the quinoa mixture before baking.
- 4The casserole can be assembled ahead of time. Store it in the refrigerator and bake just before serving.
Adapt it for your goals.
Vegan
Replace paneer with crumbled firm tofu or a sprinkle of nutritional yeast for a cheesy flavor. Ensure you use oil instead of ghee.
high proteinHigh protein
Add 1 cup of boiled chickpeas or black beans to the vegetable mixture for an extra protein boost.
gluten freeGluten free
This recipe is naturally gluten-free. Just ensure your garam masala and other spice powders are certified gluten-free to avoid cross-contamination.
kid friendlyKid friendly
Reduce the red chili powder and garam masala for a milder flavor. You can also add a little tomato ketchup to the masala for a slightly sweet and tangy taste.
Why this is on our healthy list.
Complete Protein Source
Quinoa is one of the few plant foods that contain all nine essential amino acids, making it an excellent source of complete protein for vegetarians.
Rich in Fiber
The combination of quinoa and mixed vegetables provides a high amount of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Packed with Vitamins and Minerals
The colorful vegetables in this casserole offer a wide range of essential nutrients, including Vitamin A, Vitamin C, potassium, and antioxidants that support overall health.
Frequently asked questions
Yes, it is a very healthy and balanced dish. Quinoa is a complete protein, and the variety of vegetables provides essential vitamins, minerals, and fiber. Baking is a healthier cooking method than frying.
