Great for a healthy dinner, this gluten-free roasted vegetable quinoa casserole is tasty and good for you. This dish is easy to make and full of protein-rich quinoa and colorful roasted vegetables. It's also dairy-free, and you can make it your own by adding your favorite vegetables and dairy-free cheese.
Ingredients:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 cups mixed vegetables such as bell peppers, zucchini, carrots, broccoli
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup dairy-free cheese, shredded optional
- Fresh parsley for garnish optional
Instructions:
Turn on the oven and heat it up to 400F 200C
Put the quinoa and vegetable broth in a saucepan and mix them together
After the water starts to boil, lower the heat, cover, and let it simmer for 15 minutes
The quinoa should be done and the liquid should be absorbed
At the same time, put the mixed vegetables on a baking sheet and cut them up into small pieces
Add garlic powder, thyme, salt, and pepper, along with olive oil
Add toss to cover evenly
After the oven is hot, roast the vegetables for 20 to 25 minutes, or until they are soft and slightly caramelized
Put the cooked quinoa and roasted vegetables in a large bowl and mix them together
You can add the dairy-free cheese now if you want to
Put the quinoa and vegetable mix into a casserole dish
If you want, you can add more cheese on top
Put it in the oven and bake for 15 to 20 minutes, or until it's hot all the way through and the cheese is melted and bubbling
If you want, you can add fresh parsley as a garnish before serving
