Gluten-Free and Dairy-Free Quinoa and Vegetable Casserole:

Eat cold or hot

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a medium-sized pot, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.

Step 3

While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, sauté until softened.

Step 4

Add the diced bell pepper, zucchini, cherry tomatoes, and frozen peas to the skillet. Cook for an additional 5-7 minutes until the vegetables are tender.

Step 5

Stir in the cooked quinoa, dried oregano, dried thyme, salt, and pepper. Mix everything well to combine.

Step 6

Transfer the quinoa and vegetable mixture to a large casserole dish.

Step 7

If desired, sprinkle dairy-free cheese on top.

Step 8

Bake in the preheated oven for about 20-25 minutes, or until the casserole is heated through, and the cheese (if used) is melted and slightly golden.

Step 9

Allow it to cool for a few minutes before serving.