On a sunlit afternoon, while rummaging through my garden, I stumbled upon an abundance of vibrant vegetables. The colors were so vivid that they inspired me to create a dish that would showcase their beauty and flavor. This is how my Garden Medley Casserole with Quinoa Crust came to life. It not only captures the essence of fresh produce but also provides a wholesome twist with a nutty quinoa base. Perfect for family gatherings or a cozy dinner at home, this casserole is sure to impress!
Ingredients
For the Quinoa Crust:
1 cup quinoa, rinsed
2 cups vegetable broth
1 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
For the Filling:
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 cup spinach, chopped
1 teaspoon dried basil
1 teaspoon smoked paprika
Salt and pepper to taste
For the Topping:
1 cup shredded mozzarella cheese
Fresh basil leaves for garnish
Instructions
Begin by preheating your oven to 375°F (190°C). This will ensure that your casserole cooks evenly and beautifully.
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Once done, remove from heat and let it cool slightly.
In a large skillet over medium heat, add olive oil and sauté the diced onion until translucent. Stir in the minced garlic and cook for another minute until fragrant. Add the red bell pepper and zucchini, cooking until they soften, about 5 minutes.
Now, fold in the cherry tomatoes, spinach, dried basil, smoked paprika, salt, and pepper. Cook for an additional 3-4 minutes until the spinach wilts and the tomatoes start to release their juices. Remove from heat and set aside.
In a mixing bowl, combine the cooked quinoa with olive oil, garlic powder, dried oregano, salt, and pepper. Press this mixture firmly into the bottom of a greased 9×13 inch baking dish to form the crust.
Spread the vegetable filling evenly over the quinoa crust. Sprinkle the shredded mozzarella cheese generously on top, allowing it to create a lovely golden layer as it bakes.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
Once out of the oven, let it rest for a few minutes before slicing. Garnish with fresh basil leaves to add a burst of color and freshness.
Serve warm, and watch as your family and friends gather around, captivated by the aroma and the vibrant colors of your Garden Medley Casserole. Each bite is a delightful celebration of seasonal produce and nourishing flavors.