A delightful Mediterranean-inspired quinoa casserole with fresh vegetables, olives, and feta cheese. This dish is not only nutritious but also bursting with flavors of the Mediterranean.
Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup Kalamata olives, sliced. 1/2 cup red onion, finely chopped. 1/2 cup feta cheese, crumbled. 1/4 cup fresh parsley, chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste.
Instructions: Preheat the oven to 375F 190C. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed. In a large bowl, mix cooked quinoa, cherry tomatoes, cucumber, olives, red onion, feta cheese, parsley, and garlic. Drizzle olive oil over the mixture, add dried oregano, and season with salt and pepper. Toss everything together until well combined. Transfer the quinoa mixture to a casserole dish, spreading it evenly. Bake in the preheated oven for 20-25 minutes or until the casserole is heated through and the top is slightly golden. Remove from the oven and let it cool for a few minutes before serving. Garnish with additional parsley and feta cheese if desired. Serve warm and enjoy your Mediterranean Quinoa Casserole!
Prep Time: 15 minutes
Cook Time: 25 minutes
Creatie En Mode Scheppersinstituut
