As the sun began to set over the Mediterranean Sea, I found myself wandering through a vibrant market in a quaint coastal town. The air was alive with the aroma of roasting spices, the laughter of vendors, and the bustle of locals gathering their evening meals. Inspired by the rich flavors surrounding me, I decided to create a casserole that would embody the essence of that magical evening.
This Hearty Mediterranean Quinoa Casserole is a colorful medley of fresh vegetables, warm spices, and protein-packed quinoa, all baked to perfection. It’s a dish that brings people together, evoking memories of shared meals and the beauty of simple yet delicious food.
Ingredients
1 cup quinoa, rinsed
2 cups vegetable broth
1 medium zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup cherry tomatoes, halved
1 cup spinach, chopped
1 small red onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon black pepper
1 cup feta cheese, crumbled (or a vegan alternative)
2 tablespoons olive oil
Fresh parsley for garnish
Instructions
Preheat your oven to 375°F (190°C). In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced red onion and sauté for 2-3 minutes until translucent. Stir in the minced garlic, cooking for an additional minute until fragrant.
Add the zucchini, red and yellow bell peppers, and cherry tomatoes to the skillet. Cook for about 5-7 minutes until the vegetables are tender but still vibrant. Stir in the chopped spinach, allowing it to wilt for a minute.
Season the mixture with oregano, smoked paprika, cumin, salt, and black pepper. Mix well to combine all the flavors.
In a large mixing bowl, combine the cooked quinoa and the sautéed vegetable mixture. Gently fold in the crumbled feta cheese, reserving a bit for topping.
Transfer the quinoa and vegetable mixture into a greased 9×13 inch casserole dish. Spread it evenly and sprinkle the remaining feta cheese on top.
Bake in the preheated oven for 25-30 minutes, until the top is golden and slightly crisp. Remove from the oven and let it cool for a few minutes.
Garnish with fresh parsley before serving. This casserole is perfect as a hearty main dish or a delightful side, bringing the essence of the Mediterranean to your table.
As I took the first bite of this casserole, I was transported back to that evening in the market, surrounded by vibrant colors and laughter. I hope this dish brings you as much joy and warmth as it brought to my heart.