Veggie Quinoa Casserole

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This dish is tasty and super quick to make; I love making it on Sunday to have easy to pack or reheat leftovers. The best part is, you can effortlessly change up the veggies depending on what you have on hand or what’s in season. It’s not only delicious, but packed with protein-rich quinoa and a variety of nutrient-dense low starch vegetables. It’s the perfect meal to fuel your body and keep you feeling satisfied. Don’t settle for a boring dinner when you can have these convenient yummy squares.

Active Prep Time: 10 mins ∙ Cook Time: 60 mins ∙ Serves: 4


  • Olive oil spray
  • 6 cups chopped vegetables (any combination of celery, zucchini, yellow squash, mushrooms, tomatoes, or carrots)
  • 2 cups vegetable stock
  • 1 cup uncooked quinoa
  • 1/4 cup hemp hearts or chopped walnuts
  • 3 tablespoons nutritional yeast
  • 2 teaspoons Everything Savory Spice Blend*
  • ½ teaspoon salt


Preheat the oven to 350°F. Lightly spray an 8 x 12-inch baking dish with olive oil spray.

Add all ingredients to the prepared baking dish and stir to mix the spice blend into the stock. Ensure the vegetables and quinoa are evenly dispersed.

Bake 60 minutes, until the center is firm. Let cool for at least 5 minutes before slicing to serve. Store covered and refrigerated.

*Substitute spice blend with 1 teaspoon paprika, ½ teaspoon granulated garlic, ¼ teaspoon ground turmeric, ¼ teaspoon ground cumin, dash of black pepper, dash of cayenne pepper.

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