Vegetable Quinoa and Rice Bake

A flavorful and nutritious bake packed with quinoa, rice, and colorful vegetables, topped with melted cheese for a comforting and easy-to-make dish.

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes

Category: Main Dish
Difficulty: Easy
Cuisine: Fusion
Yield: 6 Servings
Dietary: Vegetarian

Ingredients

Base Ingredients

· 1 cup cooked quinoa

· 1 cup cooked brown rice (or white rice)

· 1 tablespoon olive oil

Vegetables

· 1 cup broccoli florets, chopped

· 1 cup bell peppers, diced (mixed colors)

· 1 cup zucchini, diced

· ½ cup red onion, finely chopped

· 1 cup cherry tomatoes, halved

Sauce

· 1 cup marinara sauce (or tomato sauce)

· ½ cup vegetable broth

· 1 teaspoon garlic powder

· 1 teaspoon dried oregano

· ½ teaspoon smoked paprika

· Salt and pepper to taste

Toppings

· 1 cup shredded mozzarella cheese

· ½ cup grated Parmesan cheese

· ¼ cup fresh basil or parsley, chopped (for garnish)

Instructions

Step 01

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.

Step 02

In a large skillet, heat olive oil over medium heat. Add red onion and sauté for 2-3 minutes until softened. Add broccoli, bell peppers, and zucchini, and cook for 5-7 minutes until vegetables are tender but still crisp. Stir in cherry tomatoes and cook for another 2 minutes.

Step 03

In a large mixing bowl, combine cooked quinoa, cooked rice, sautéed vegetables, marinara sauce, vegetable broth, garlic powder, oregano, smoked paprika, salt, and pepper. Mix until well combined.

Step 04

Transfer the mixture to the prepared baking dish. Spread it evenly and top with shredded mozzarella and grated Parmesan cheese.

Step 05

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden.

Step 06

Remove from the oven and let it cool for 5 minutes. Garnish with fresh basil or parsley before serving.

Notes

· For a vegan version, use dairy-free cheese or skip the cheese altogether.

· Add cooked beans (like chickpeas or black beans) for extra protein.

· Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Tools You'll Need

· Large skillet

· Mixing bowl

· 9x13-inch baking dish

· Wooden spoon or spatula

Allergy Information

· Contains dairy (cheese)

· Can be made gluten-free by ensuring all ingredients are gluten-free certified.

Enjoy your Vegetable Quinoa and Rice Bake! Let me know if you’d like further adjustments or additional recipes. 😊

Vegetable Quinoa and Rice Bake