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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.
Prep Time10 mins
Cook Time35 mins
Total Time1 hr 10 mins
Course: Dinner
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.