There’s something magical about a cozy evening spent in the kitchen, where the aroma of spices dances through the air, and vibrant ingredients come together to create a masterpiece. This Mediterranean Quinoa Casserole was born on one such evening. I was entertaining friends for dinner, and I wanted to serve something light yet fulfilling. I rummaged through my pantry and stumbled upon a bag of quinoa, and the idea sparked like fireworks in my mind. With a few colorful vegetables and a drizzle of zesty lemon, this dish became a celebration of flavors and textures that left my guests raving long after the plates were cleared.
Ingredients
1 cup quinoa
2 cups vegetable broth
1 medium zucchini, diced
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and pepper to taste
Juice of 1 lemon
2 tablespoons olive oil
Instructions
Start by rinsing the quinoa under cold water to remove its natural bitterness. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed. Fluff the quinoa with a fork and set it aside to cool slightly.
While the quinoa cooks, preheat your oven to 375°F (190°C). In a large mixing bowl, combine the diced zucchini, red bell pepper, and halved cherry tomatoes. Add the sliced Kalamata olives, minced garlic, dried oregano, smoked paprika, salt, and pepper. Drizzle the olive oil and the juice of one lemon over the vegetables, tossing them gently to coat.
Once the quinoa has cooled, fold it into the bowl of vegetables. Gently mix in the crumbled feta cheese and chopped parsley, ensuring everything is well combined.
Transfer the mixture into a greased 9×13-inch baking dish, spreading it out evenly. Cover the dish with aluminum foil and bake it in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 10 minutes, allowing the top to become slightly golden and crispy.
Once baked to perfection, let the casserole cool for a few minutes before serving. This dish is as delightful warm as it is at room temperature, making it an excellent choice for potlucks or meal prep. Each bite bursts with the flavors of the Mediterranean, and the colorful presentation will surely impress anyone who lays eyes on it.
As I served this casserole to my friends, the laughter and chatter filled the room, accompanied by the clinking of forks against plates. It wasn’t just food; it was a shared experience, a memory crafted in the heart of the kitchen. So, gather your loved ones, whip up this delightful Mediterranean Quinoa Casserole, and embark on a flavorful journey together.