Mediterranean Quinoa Casserole 56

A delightful Mediterranean-inspired quinoa casserole with a perfect blend of flavors and textures. This wholesome dish is not only nutritious but also bursting with the vibrant tastes of the Mediterranean.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 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
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

Before you start cooking, heat the oven to 375F 190C

Bring the vegetable broth to a boil in a medium-sized saucepan

Set the heat to low, add the quinoa, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed

Put the cooked quinoa, cherry tomatoes, cucumber, olives, red onion, and feta cheese in a large bowl

Mix olive oil, minced garlic, dried oregano, dried basil, salt, and pepper in a small bowl with a whisk

Pour the dressing over the quinoa and mix it all together

Spread the quinoa mixture out evenly in a casserole dish that has been greased

In an oven that has already been heated, bake the casserole for 20 to 25 minutes, or until it is hot all the way through and the top is lightly browned

Take it out of the oven, let it cool down a bit, and then serve

If you want, you can add more feta cheese and fresh herbs as a garnish