Broccoli, spinach, pumpkin and quinoa casserole


Whether you’re vegetarian or not this broccoli, spinach, pumpkin and quinoa casserole is a super easy and delicious healthy dinner option. 

We love it topped with cheese, however, if you don’t like it or if you’re vegan simply skip. 

If you make the broccoli, spinach, pumpkin and quinoa casserole recipe be sure to share it with us! We’d love to see a pic on Instagram. 

This recipe is on the Get Merry recipe app. When you download the app you’ll get 500+ of our BEST healthy recipes in one handy spot on you phone or tablet. YAY.  



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Broccoli, spinach, pumpkin and quinoa casserole

Prep Time20 minutes
Cook Time50 minutes
Servings: 4


  • 500 g (1 lbs.) pumpkin peeled and chopped
  • 200 g (7 oz.) baby spinach
  • 1 onion sliced
  • 1 head broccoli cut into florets
  • 2 cups water
  • 1 cup quinoa
  • 1 cup grated cheese (optional)
  • 2 tbs. coconut oil
  • 1 tsp. paprika


  • Preheat oven to 180°C (350 °F).
  • Rinse the quinoa with cold water until the water runs clear.
  • Place the rinsed quinoa into a saucepan along with the water.
  • Bring to the boil, then cover and lower the heat to simmer for 15 minutes. The water will absorb.
  • Meanwhile, add all the vegetables (apart from baby spinach) to a large casserole dish, drizzle with oil, season with salt and pepper and stir.
  • Once the quinoa is cooked, add to the casserole dish. Stir again.
  • Place the casserole dish into the oven and bake for 30 minutes.
  • Take out of the oven and add baby spinach.
  • Stir the veggies and quinoa, top with cheese, sprinkle with paprika and place back into the oven for 20 minutes.


Add your favourite fresh herbs and spices to the party!
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