One-pan Veggie Quinoa Casserole with Green Beans and Eggplant
This One-pan Veggie Quinoa Casserole works without the cheese as well... you could add Panko or breadcrumbs to keep it vegan. Up to you.
Servings: 2
Calories: 586kcal
Ingredients
- 1.5 cup fresh green beans cut into bite-size pieces
- 1.5 cup zucchini chopped
- 1 cup carrot chopped
- 1 small eggplant chopped
- 1 cup onion chopped
- 2 cloves garlic minced
- 1/2 cup uncooked quinoa rinsed
- 1 cup water or vegetables stock
- 2 cups tomato cubed
- 1-2 Thai chili pepper or jalapeno seeds removed and chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 cup grated cheese or Panko breadcrumbs we used Emmetaler
- black pepper
- sea salt
Instructions
- Heat cooking oil in a big pan/pot, oven-safe, over medium-high heat. Add onions and cook for 2 minutes. Add garlic and chili and cook for 2 to 3 minutes more.
- Add all other veggies, except tomatoes, and cook for 5 minutes. Stir regularly.
- Then add tomatoes, water (or stock), quinoa and all the herbs. Stir well, cover and simmer for 15-20 minutes, or until veggies are soft and quinoa cooked through. Stir occasionally.
- When veggies are ready, remove from heat layer with cheese (or bread crumbs or (GF) panko) and grill cheese for 10 minutes in the oven. Or until nicely browned.