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Lemon Dill Quinoa Casserole | Dump-and-Bake

Lemon Dill Quinoa Casserole in white casserole dish with a wooden spoon scooping out the casserole. Small dished of fresh dill and green goddess dressing are off to the side.
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★★★★★

5 from 7 reviews

 This dump-and-bake Lemon Dill Quinoa Casserole is bright, fresh, and so. dang. delicious. Plus you only need 10 ingredients & 10 minutes of prep time to make it! Vegan & Gluten-Free.

Ingredients

Scale
  • 1 3/4 cups vegetable broth (homemade or store-bought)
  • Juice and zest of 1 lemon, divided (about 3-4 tablespoons of juice)
  • 2 teaspoons garlic powder
  • 2 15-ounce (425 g) cans white beans (I used cannelini)
  • 1 zucchini, sliced and quartered
  • 1 cup (138 g) fresh or frozen corn
  • 1 cup (190 g) dry quinoa
  • 0.66 ounces (18.7 g) fresh dill, chopped and divided in half
  • Salt and black pepper, to taste
  • Tahini Green Goddess Dressing, for serving (Optional)

Instructions

  1. Prep: Preheat the oven to 375F and set a 9×13″ or similar pan aside.
  2. Boil Liquid: Add the broth, lemon juice, and garlic to a medium pot; whisk well and bring to a boil over high heat.
  3. Mix the Casserole: In the meantime, add the beans, zucchini, corn, quinoa, half of the dill, and the lemon zest to the casserole dish. Mix them around and spread evenly across the bottom of the casserole with a spatula.
  4. Bake: Once the liquid comes to a boil, carefully pour it over the casserole. Use a spatula to make sure all of the quinoa is submerged, then cover with a lid or a layer of parchment paper (optional) followed by a layer of aluminum foil. Place in the middle rack of the oven and bake for 35 minutes.
  5. Serve: Remove the casserole from the oven and let sit for 5 minutes, then uncover and mix in the remaining dill, plus additional salt and pepper, to taste. Serve warm with Tahini Green Goddess Dressing, or as desired. Leftovers will last in the fridge for up to 5 days.

Notes

  • Grain Substitutions: If you would like to make this recipe with white rice, bake at at 375F for 45 minutes. If you would like to use brown rice, increase the oven temperature to 400F and bake for 60 minutes. Keep the liquid the same for both substitutions.

Keywords: quinoa casserole, vegan quinoa casserole, lemon dill casserole, white bean casserole

Find it online: https://frommybowl.com/lemon-dill-quinoa-casserole-vegan/