Ingredients:

  • 2 cups (360g) broccoli florets, bite-sized
  • 1 large (150g) zucchini, diced
  • 1 red (120g) bell pepper, chopped
  • 1 cup (100g) carrots, sliced into rounds
  • 2 tbsp (30ml) olive oil
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) black pepper
  • 2 cups (370g) cooked quinoa
  • 1 cup (150g) frozen peas, thawed
  • 2 cups (60g) fresh baby spinach, roughly chopped
  • ½ cup (120g) plain Greek yogurt
  • ¼ cup (60ml) low-sodium vegetable broth
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) lemon juice
  • ½ cup (50g) grated Parmesan cheese
  • ½ cup (30g) Panko breadcrumbs
  • ¼ cup (30g) melted butter
  • ½ cup (55g) sharp cheddar cheese, shredded

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the broccoli, zucchini, peppers, and carrots. Sauté for 5–7 minutes until the edges are charred and the vegetables are tender-crisp.
  2. In a large mixing bowl, combine the seared vegetables with the cooked quinoa, thawed peas, and chopped spinach. Fold in the ingredients gently.
  3. In a separate bowl, whisk together the Greek yogurt, vegetable broth, minced garlic, lemon juice, and Parmesan until smooth. Pour this mixture over the vegetable-quinoa blend and stir until evenly coated, then transfer to a 9x13 inch baking dish.
  4. Mix the Panko breadcrumbs with melted butter and shredded cheddar. Sprinkle the mixture evenly across the top of the casserole.
  5. Bake at 400°F (200°C) for 20 minutes, or until the top is mahogany-colored and bubbling.