Halal Quinoa Casserole

This Halal Quinoa Casserole is a hearty and nutritious baked dish featuring protein-packed quinoa, vibrant vegetables, and aromatic spices. Perfect for a satisfying meal, it's both flavorful and easy to prepare for two.

Ingredients

• Quinoa - 1 cup
• Vegetable broth - 2 cups
• Olive oil - 1 tablespoon
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Red bell pepper - 1, diced
• Zucchini - 1 small, diced
• Spinach - 1 cup, fresh
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chickpeas - 1 cup, cooked
• Feta cheese - 100 grams, crumbled (optional)
• Parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 180°C (350°F).
2. Rinse the quinoa under cold water and drain.
3. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, then reduce to a simmer, cover, and cook for 15 minutes until all liquid is absorbed.
4. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
5. Add the diced red bell pepper and zucchini to the skillet, cooking for another 5 minutes until softened.
6. Stir in the fresh spinach, cumin, paprika, salt, and black pepper, cooking until the spinach wilts.
7. In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, and chickpeas. Mix well to combine.
8. Transfer the mixture to a greased baking dish, spreading it evenly. If using, sprinkle the crumbled feta cheese on top.
9. Bake in the preheated oven for 20 minutes until heated through and slightly golden on top.
10. Remove from the oven and let cool for a few minutes before garnishing with chopped parsley. Serve warm.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 65 g
• Fiber: 12 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 20 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber from quinoa and chickpeas, promoting satiety.
• Rich in vitamins and minerals from the variety of vegetables used.

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