Veggie Quinoa Bake Recipes
QUINOA WITH ROASTED VEGETABLES
Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.
Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
VEGGIE QUINOA
I blundered into this delicious mix of ingredients while trying to use up leftover vegetables in the fridge. Even friends who 'don't like vegetarian cooking' have enjoyed it. I like the slightly bitter taste of unwashed quinoa (just check for unwanted debris before you use it), but most recipes call for rinsed quinoa.
Provided by plaidpenguin
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1 cup vegetable stock to a boil. Stir in the quinoa and reduce heat to low. Cover and simmer for 20 minutes.
- While quinoa is cooking, heat olive oil in a skillet over medium heat. Add the garlic, broccoli florets, and tofu. Stir for a minute, then cover and steam over low heat for 2 minutes. Stir in 1/4 cup vegetable broth, mushrooms, and spinach. Cover and cook over medium heat until the mushrooms are soft and spinach is wilted, about 3 minutes.
- Stir the vegetable-tofu mixture into the cooked quinoa. Cover, and allow to sit for 10 minutes before serving.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 34.9 g, Fat 10.8 g, Fiber 4.9 g, Protein 13.3 g, SaturatedFat 1.4 g, Sodium 314.6 mg, Sugar 2.8 g
VEGGIE QUINOA BAKE
I came across some quinoa bake recipes online and decided to put my spin on them, using ingredients I had on hand. This recipe is very flexible so you can add or subtract veggies and other ingredients as you wish. Serve with sour cream, avocado, and hot sauce.
Provided by LauraF
Categories Everyday Cooking Vegetarian
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Place black beans in a multi-functional pressure cooker. Add enough water to cover by a few inches. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove lid. Drain black beans and rinse out the pot.
- Combine 4 cups water and quinoa in the pressure cooker pot. Close and lock the lid. Select Brown Rice function and set timer for 8 minutes. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove pot carefully using oven mitts, fluff quinoa with a fork, and let cool.
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet over medium heat. Add onion, red bell pepper, garlic, and cumin; cook and stir until softened and fragrant, about 5 minutes. Stir in corn until heated through, 3 to 5 minutes. Remove from heat and stir in 1/4 cup cilantro. Season with salt and pepper.
- Stir black beans, onion mixture, 1 cup Colby Jack cheese, and green salsa into the pot of quinoa. Spread mixture in a large baking dish.
- Dissolve tomato paste in 3/4 cup hot water. Drizzle over the quinoa mixture. Sprinkle remaining Colby Jack cheese evenly over the top.
- Bake in the preheated oven until cheese is melted, about 25 minutes. Garnish with remaining cilantro and scallions.
Nutrition Facts : Calories 414.4 calories, Carbohydrate 50.9 g, Cholesterol 32.7 mg, Fat 15.8 g, Fiber 7.3 g, Protein 19.1 g, SaturatedFat 8.3 g, Sodium 384 mg, Sugar 3.8 g
VEGETARIAN SOUTHWEST QUINOA CASSEROLE
This meatless meal is not only filling but it is delicious and cheesy. It is also freezer friendly.
Provided by Audrey
Categories Main Course
Number Of Ingredients 11
Steps:
- Begin by preheating your oven to 350 degrees and spray an 8 x 8 casserole pan with non-stick spray.
- Next, rinse and drain the black beans and add them to the pan, then add the corn and quinoa. Mix the cumin, garlic powder, salt and pepper with the red enchilada sauce and pour over the other ingredients.
- Top with cheese.
- Cover with foil and bake for 30 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is thoroughly melted.
- Serve with the diced tomatoes and avocados on top with Greek yogurt or sour cream.
SKILLET VEGGIE QUINOA ENCHILADA BAKE (VEGETARIAN, LOW FODMAP)
This quinoa enchilada bake recipe is very versatile. If you don't have low FODMAP salsa on hand, you can use tomato sauce. If you're not low FODMAP, feel free to use any type of salsa you like! Other optional garnishes: more thinly sliced jalapeno or pickled jalapeno, lactose-free yogurt or sour cream. Feel free to swap nut cheese to make this vegan.
Provided by Phoebe Lapine
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- In a large overn-proof skillet, heat the oil over medium-high heat. Sauté the bell pepper and jalapeno until soft, about 5 minutes. Add the cumin and smoked paprika. Continue cooking until fragrant, 1 minute more. Fold in the uncooked quinoa, corn kernels and salt.
- Pour in the stock and salsa, and bring to a simmer.
- Remove from the heat and stir in half the cilantro and scallions.
- Transfer to the oven for 25 minutes, until most of the liquid is absorbed. Remove from the oven and fluff with a fork so some of the crispier bits on top get reincorporation. Smooth into an even layer again and sprinkle the top with cheese. Raise the oven temperature to 450 degrees F.
- Return to the oven until the top is lightly browned and the sides have developed a slight crust. Allow the casserole to sit for 5 minutes before serving. Garnish with diced avocado and the remaining cilantro and scallions.
More about "veggie quinoa bake recipes"
VEGGIE FAJITA QUINOA CASSEROLE - EASY VEGETARIAN FAJITA ...
From bakerbynature.com
Estimated Reading Time 4 mins
- In a large saucepan add 2 cups water and cook quinoa according to package instructions. Once fully cooked, transfer it to a large bowl and set aside.
- Heat olive oil in a saucepan over medium high heat. Stir in crushed chipotle chili flakes, chili powder, dried oregano, cumin, garlic powder, salt and pepper and whisk to combine. Add in the red, orange, and yellow peppers and red onion, stir to combine and cook, stirring frequently, for 8 minutes. Add in the crushed tomatoes and bring to a boil; reduce heat and simmer for 10 minutes. Stir in the white beans and remove from heat.
- Into the large bowl holding the quinoa add the pepper mixture, cilantro, and half of the cheese; stir well to combine.
VEGETABLE MEDLEY QUINOA BAKE - MANN'S FRESH VEGETABLES
From veggiesmadeeasy.com
CRISPY QUINOA BAKE - VEGETARIAN - THE LIVE-IN KITCHEN
From theliveinkitchen.com
4.3/5 Estimated Reading Time 4 mins
- Place the quinoa in a fine mesh strainer and rinse throughly with cool water for at least two minutes. Drain. In a medium saucepan, heat 2 teaspoons olive oil over medium-high heat. Add the quinoa and cook, stirring, for about one minute. The quinoa should begin to dry out and pop a bit. Add the chicken stock. Stir and bring to a boil. Turn the heat down to low and cook, covered, for 15 minutes or until all the water is absorbed. Remove the pan from the heat and let stand, covered, for 5 minutes.
- Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium heat. Add onions and peppers and cook, stirring occasionally until soft, about 7 minutes. Add garlic and zucchini and cook 5-10 more minutes, until the zucchini is soft and beginning to brown.
- Fluff the quinoa with a fork and place it in a large bowl. Add onion mixture, beans, green chiles, tomatoes, corn, cumin, oregano, chili powder, lime juice, and salt to taste. Mix thoroughly and transfer to prepared baking dish. Bake 30 minutes, top with cheese, and bake 10 minutes more or until melted and just beginning to brown.
MEXICAN QUINOA BAKE - I HEART VEGETABLES
From iheartvegetables.com
4.9/5 Estimated Reading Time 3 mins
- Rinse the quinoa and then add it to a pot with 2 cups of water and bring to a boil. Let it simmer for 10-12 minutes or until the water is absorbed.
- While that cooks, dice the pepper and onion and toss them in a large frying pan, cooking over medium heat for 5 minutes. It doesn’t need to fully cook, just soften them a bit.
- Once the quinoa is cooked, stir in the salsa, black beans, corn, peppers, onions, garlic, cumin, and chipotle.
ROASTED VEGETABLE & FETA CHEESE QUINOA BAKE - HAPPY VEGGIE ...
From happyveggiekitchen.com
4.6/5 (73)Category DinnerCuisine EuropeanTotal Time 55 mins
- Coat the bottom of a large skillet or shallow casserole dish with olive oil. Add the onion and peppers, and mix to coat with the oil. Add salt and pepper to taste.
- Meanwhile, cook the quinoa according to package instructions. (I used a rice cooker for maximum laziness!)
VEGETARIAN QUINOA BAKE WITH FETA CHEESE | MARIAUSHAKOVA.COM
From mariaushakova.com
Estimated Reading Time 4 mins
- Place the quinoa and 3 cups of water into a small saucepan. Bring to a boil. Add a little bit of salt. Reduce heat and cover. Simmer for 10 minutes or until quinoa is fluffy and has absorbed all of the liquid. *See the Notes*
- Oil a large baking dish (mine is 15 X 11 inches, 2.5 inches deep) with 1 tablespoon of olive oil and set aside.
- Heat 3 tablespoons of olive oil in a large pan over medium-high heat. Add the cauliflower and stir-fry for about 2 minutes until the cauliflower is warm and covered in oil. Transfer into the baking dish.
VEGETARIAN QUINOA BAKE - WHAT'S GABY COOKING
From whatsgabycooking.com
Estimated Reading Time 3 mins
- Cook the quinoa according to the package directions. Once cooked, remove from heat and transfer the cooked quinoa into a large bowl.
- Fold in 1 1/2 cups of the shredded colby jack cheese, ½ cup of the shredded mozzarella, black beans, corn, green chiles and salsa. Season the entire mixture with salt and pepper and stir to combine.
- Lightly spray a medium sized skillet with non-stick spray, and transfer the mixture into the skillet. Top with the remaining shredded cheeses and bake for about 20-25 minutes until the top layer of cheese is bubbly and melted.
15 VEGETARIAN QUINOA RECIPES YOU'LL LOVE - LIVE EAT LEARN
From liveeatlearn.com
Estimated Reading Time 3 mins
- 7-Layer Summer Berry Salad Jar. This 7-Layer Summer Berry Salad Jar is a filling and flavorful meal to-go that will get you excited for lunchtime! Quinoa helps to make it more filling to fuel you through the day.
- Swedish Vegetarian Meatballs. These Swedish Vegetarian Meatballs are a healthy combination of quinoa and cauliflower, smothered in simple cream sauce and served atop fluffy mashed cauliflower!
- Quinoa Vegetable Soup. This Quinoa Vegetable Soup is a bone-warming brothy soup that has the flavors of chicken noodle soup with the healthy-ness of vegetable soup (and it whips up in under 30 minutes!)
- Overnight Quinoa Breakfast Porridge. This Overnight Quinoa Breakfast Porridge is a delicious excuse to break out your slow cooker. It tastes like strawberries and cream (while being a healthy, protein-packed way to start your day!)
- Enchilada Quinoa Stuffed Peppers. Need a healthy vegetarian dinner outside of your usual routine? These Enchilada Quinoa Stuffed Peppers are flavored with a quick homemade enchilada sauce and baked to bubbly, cheesy perfection.
- Mix & Match Vegetarian Meal Prep. Want to get into meal prepping, but overwhelmed by how to make your meals? Here’s a formula for the easiest, tastiest vegetarian meal prep recipe… Mix & Match Vegetarian Meal Prep!
- Grapefruit Brûlée with Quick Quinoa Granola. This Grapefruit Brulee transforms bitter grapefruit into a rich, sweet, decadent breakfast! Topped with yogurt and Quick Quinoa Granola, it’s the perfect healthy breakfast for special mornings.
- Coconut Tempura Tofu Sushi with Quinoa Rice. This Coconut Tempura Tofu Sushi with Quinoa Sushi Rice recipe is a healthy, vegetarian sushi that fish-lovers and vegetarians will both love!
- Summer Fruit & Quinoa Breakfast Bake. Packed with whole grains and fresh fruit, this Summer Fruit Quinoa Breakfast Bake requires minimal effort and leaves your home smelling delicious!
- Tropical Quinoa Granola. This Tropical Quinoa Granola is packed with quinoa, tropical dried fruit, and loads of coconut! Perfect for sprinkling over yogurt, serving with milk, or snacking on its own.
ROASTED VEGGIE QUINOA CASSEROLE | VEGAN RECIPES BY VEGKITCHEN
From vegkitchen.com
Estimated Reading Time 3 mins
- Put the quinoa and filtered water in a glass bowl and set aside to soak while you are prepping the vegetables.
- Peel the squash, cut it in half, remove the seeds and strings, and cut into a 1/2-inch dice. Add to a large mixing bowl, along with the carrots, celery, kale, black beans, if using, and garlic.
- Drizzle the oil over the vegetables and toss. Sprinkle with the curry powder and toss until evenly coated. Set aside.
- Preheat the oven to 400°F (200°C). Spray or oil a large lidded casserole dish. If you don’t have a lid, cut a piece of aluminum foil to cover. Set aside.
PARMESAN BAKED VEGGIE QUINOA - RAISING GENERATION NOURISHED
From raisinggenerationnourished.com
Estimated Reading Time 3 mins
- Saute onion and zucchini in the friendly fat for about 7 minutes with a pinch of salt to bring out the juices and sweeten.
- Add the garlic and seasonings and cook a couple more minutes, then dump into a medium mixing bowl.
- Add the cooked quinoa, fresh spinach, tomato, eggs, and cheese to the mixing bowl with the sauteed veggies and combine everything together.
CHEESY QUINOA CASSEROLE THAT EVEN YOUR KIDS WILL LOVE!
From bunsinmyoven.com
Estimated Reading Time 5 mins
- Add the quinoa, water, onion powder, and garlic powder to a small sauce pan and bring to a boil over medium heat. Reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed and the quinoa is fluffy. Place quinoa in a large mixing bowl.
- While the quinoa is cooking, steam the vegetables for 10 minutes or until tender crisp. Add to the bowl with the quinoa.
- Melt the butter in a small sauce pan. Whisk in the flour and continue cooking and whisking for 2 minutes.
QUINOA WITH ROASTED VEGETABLES - THE FOODIE PHYSICIAN
From thefoodiephysician.com
- Place the onion, zucchini, bell peppers, carrots, and garlic on a large roasting pan. Drizzle with 1½ tablespoons of olive oil. Sprinkle the thyme on top and season with a pinch of salt and pepper.
- Roast in the oven until vegetables are softened and caramelized, 30-35 minutes. If using two baking sheets, rotate the pans halfway through.
- While vegetables are roasting, make the quinoa. Place the quinoa and vegetable (or chicken) stock in a medium saucepan and bring to a boil over high heat. Cover the pot and reduce heat to low. Simmer until cooked, 12-15 minutes. Season with salt to taste. Remove from heat and transfer quinoa to a large bowl. Add the roasted vegetables to the bowl.
SUMMER VEGETABLE QUINOA BAKE - DOMESTICATE ME
From domesticate-me.com
- In a medium saucepan (I used my Dutch oven because I like it), combine the quinoa and vegetable broth. Bring to a boil, then lower to a simmer. Cover with a lid and cook for 14 minutes until all the liquid has been absorbed. Let the quinoa rest, covered, for 5 minutes, then fluff with a fork.
- Heat 2 tablespoons of the olive oil in a large (10- or 12-inch) ovenproof skillet over medium heat. When the oil is hot and shimmering, add the shallot and 4 of the minced garlic cloves and cook for 2-3 minutes until the shallots are translucent and the garlic is fragrant. (Be careful not to burn the garlic, peeps! If it starts to brown, turn down the heat.)
- Add the bell pepper, corn, zucchini, summer squash, crushed red pepper, and a good pinch of kosher salt to the pan. Cook until the veggies are just tender, about 5-6 minutes. (Don’t overdo it—they’re going to keep cooking in the oven.) Add the cherry tomatoes and balsamic vinegar, and cook for about 2 minutes, just until the tomatoes begin to soften. Turn off the heat and stir in the basil.
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