Hello, I’m Jenny! Today, I’m excited to share a delightful recipe: Vegan Breakfast Quinoa Casserole. This nutritious dish is perfect for a healthy start to your day. Quinoa, rich in protein and fiber, pairs beautifully with fresh vegetables, making it both delicious and satisfying.
I love making this casserole on lazy Sunday mornings. It’s become a family favorite, especially during brunch gatherings. The combination of flavors is amazing, and it’s incredibly versatile. I often prepare it the night before, so I can just pop it in the oven the next morning. I hope you enjoy it as much as we do!
Servings: 6
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Cuisine: American
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup spinach, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup nutritional yeast
- 1/2 cup chopped fresh cilantro
Equipment/Utensils
- Medium saucepan
- Large skillet
- Baking dish (9×13 inch)
- Measuring cups and spoons
- Knife and cutting board
- Mixing spoon
Preparation Steps
- Cook Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. Set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes. Add red bell pepper and zucchini, and cook for another 5 minutes until the vegetables are tender.
- Combine Ingredients: Add spinach and black beans to the skillet. Stir in cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes, until the spinach is wilted and everything is well combined.
- Mix with Quinoa: In a large mixing bowl, combine the cooked quinoa with the vegetable mixture. Stir in nutritional yeast and half of the chopped cilantro. Mix well to combine.
- Assemble Casserole: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Pour the quinoa and vegetable mixture into the dish, spreading it out evenly.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the top is slightly golden and crispy.
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Sprinkle the remaining chopped cilantro on top before serving. Enjoy this delicious and nutritious casserole for breakfast!
Nutritional Information (per serving)
- Calories: 250
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
Vitamins and Minerals (per serving)
- Vitamin A: 25%
- Vitamin C: 30%
- Calcium: 6%
- Iron: 15%
- Folate: 10%
This Vegan Breakfast Quinoa Casserole is a wonderful and nourishing way to start your day. The blend of quinoa, fresh vegetables, and savory spices creates a delectable breakfast option. I hope it becomes a cherished recipe in your home, just as it has in mine!
Vegan Breakfast Quinoa Casserole
Vegan Breakfast Quinoa Casserole. This nutritious dish is perfect for a healthy start to your day. Quinoa, rich in protein and fiber, pairs beautifully with fresh vegetables, making it both delicious and satisfying.I love making this casserole on lazy Sunday mornings. It’s become a family favorite, especially during brunch gatherings. The combination of flavors is amazing, and it’s incredibly versatile. I often prepare it the night before, so I can just pop it in the oven the next morning. I hope you enjoy it as much as we do!
Ingredients
- 1 cup quinoa rinsed
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 zucchini diced
- 1 cup spinach chopped
- 1 can 15 oz black beans, drained and rinsed
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup nutritional yeast
- 1/2 cup chopped fresh cilantro
Instructions
- Cook Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. Set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until the onion is translucent, about 5 minutes. Add red bell pepper and zucchini, and cook for another 5 minutes until the vegetables are tender.
- Combine Ingredients: Add spinach and black beans to the skillet. Stir in cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes, until the spinach is wilted and everything is well combined.
- Mix with Quinoa: In a large mixing bowl, combine the cooked quinoa with the vegetable mixture. Stir in nutritional yeast and half of the chopped cilantro. Mix well to combine.
- Assemble Casserole: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish. Pour the quinoa and vegetable mixture into the dish, spreading it out evenly.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the top is slightly golden and crispy.
- Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Sprinkle the remaining chopped cilantro on top before serving. Enjoy this delicious and nutritious casserole for breakfast!
Notes
Nutritional Information (per serving)
- Calories: 250
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
Vitamins and Minerals (per serving)
- Vitamin A: 25%
- Vitamin C: 30%
- Calcium: 6%
- Iron: 15%
- Folate: 10%
