Go Back
Gluten Free Potluck Recipes

Delicious Gluten Free Potluck Recipes to Try Today

This Gluten-Free Quinoa and Veggie Bake is a delicious, nutritious dish ideal for sharing at potlucks. It’s packed with protein-rich quinoa, a rainbow of veggies, and finished with a golden cheesy crust. The recipe is naturally gluten-free, easy to make, and can be prepared ahead of time for convenience. Whether you're catering to dietary needs or simply looking for a wholesome dish everyone will love, this bake delivers flavor and comfort in every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 10 minutes
Total Time 1 hour
Servings: 6
Course: Side Dish
Cuisine: Indian
Calories: 310
Ingredients Method Notes

Ingredients
  

1 cup quinoa, uncooked
  • 2 cups vegetable broth or water
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 medium zucchini, diced
  • 1 red bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach, chopped
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cups shredded mozzarella cheese or dairy-free cheese for vegan option
  • 1/4 cup grated Parmesan cheese optional
  • 2 large eggs, beaten or flax eggs for vegan

Method
 

  1. Preheat oven to 180°C (350°F). Grease a medium baking dish.
  2. Rinse quinoa thoroughly and cook with vegetable broth in a saucepan over medium heat (about 15 minutes or until liquid is absorbed). Set aside.
  3. In a skillet, heat olive oil and sauté onion and garlic for 2 minutes.
  4. Add zucchini, red pepper, and cherry tomatoes. Cook until veggies are just tender.
  5. Stir in spinach until wilted. Remove from heat.
  6. In a large bowl, combine cooked quinoa, sautéed veggies, oregano, salt, pepper, beaten eggs, and 1 cup mozzarella. Mix well.
  7. Pour mixture into prepared baking dish. Top with remaining cheese and Parmesan if using.
  8. Bake for 25–30 minutes until golden and bubbly.
  9. Let rest for 10 minutes before slicing. Serve warm or at room temperature.

Notes

  • To make it vegan, substitute eggs with flax eggs and cheese with a vegan alternative.
  • You can add chickpeas or black beans for extra protein.
  • Works great as leftovers for lunch the next day!