Easy Quinoa Casserole Recipe – Healthy, Comforting & Delicious
This Easy Quinoa Casserole is a wholesome, hearty dish packed with protein, veggies, and flavor! Perfect for busy weeknights, meal prep, or a cozy family dinner, this healthy casserole is both nourishing and satisfying. With simple ingredients and minimal prep, it’s a fuss-free recipe that proves comfort food can be good for you too!
Equipment
- 9x13-inch casserole dish (or similar baking dish)
- Saucepan (for cooking quinoa)
- Large mixing bowl
- Wooden spoon or spatula
- Aluminum foil (optional for covering)
Ingredients
(for base recipe – adjust as desired)
- 1 cup quinoa, rinsed
- 2 cups vegetable or chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup broccoli florets (or spinach)
- 1 cup cooked protein (chicken, beans, or lentils)
- 1 ½ cups shredded cheese (cheddar, mozzarella, or dairy-free)
- 1 can (14 oz) diced tomatoes (drained)
- 1 tsp dried oregano (or Italian seasoning)
- ½ tsp paprika or chili flakes (optional)
- 1 tbsp olive oil
- Salt & pepper, to taste
- Fresh herbs (parsley, basil) for garnish
Instructions
- Cook quinoa: In a saucepan, combine quinoa and broth. Bring to a boil, reduce to simmer, cover, and cook for 15 minutes until fluffy. Set aside.
- Sauté vegetables: In a skillet, heat olive oil. Add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
- Mix filling: In a large bowl, combine cooked quinoa, sautéed vegetables, broccoli, protein of choice, diced tomatoes, and seasonings. Stir well.
- Assemble casserole: Spread half the mixture into a greased casserole dish. Sprinkle half the cheese on top. Add the remaining mixture and top with the rest of the cheese.
- Bake: Preheat oven to 375°F (190°C). Bake uncovered for 20–25 minutes until hot and bubbly.
- Serve: Garnish with fresh herbs. Let rest 5 minutes before slicing and serving.
Notes
- Make-ahead: Assemble casserole up to 24 hours in advance, cover, and refrigerate until ready to bake.
- Freezer-friendly: Freeze baked or unbaked casserole for up to 2 months. Reheat covered with foil.
- Vegan option: Use plant-based cheese and swap beans or lentils for animal protein.
- Flavor swaps: Add mushrooms, sun-dried tomatoes, olives, or spice it up with jalapeños.
- Meal prep tip: Portion into containers for 3–4 days of easy lunches or dinners.