Seasonal Vegetable Quinoa Casserole

Name: Seasonal Vegetable Quinoa Casserole
Total time: 55 min
Yield: 6 servings
Ingredients: 1.5 cups quinoa, rinsed; 300 g firm tofu, cubed; 2 cups mixed seasonal vegetables; 2 cups vegetable stock; 1 tsp smoked paprika; 1 lemon zest and juice; 0.25 cup pumpkin seeds

A colourful quinoa bake with roasted tofu, seasonal vegetables, lemon, and crunchy pumpkin seeds.

◷ 55 min◎ EasyServes 6

Method

Tap each step as you complete it.

Heat the oven to 200°C.
Toss tofu and vegetables with paprika and a little olive oil; roast for 18 minutes.
Combine quinoa, stock, lemon zest, and roasted vegetables in a baking dish.
Cover and bake for 25 minutes, then rest for 5 minutes.
Fluff, add lemon juice, and scatter over pumpkin seeds.

Kitchen note: ingredient brands and appliance temperatures vary. Check allergens and adjust seasoning to your needs.

Keep cooking

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