This Crispy Quinoa Bake is actual healthy comfort food! Full of vegetables and irresistibly crispy!
It’s casserole season!
You may be excited about that, you may not be excited about that, but whichever side of the fence you’re on I’m here to peddle Crispy Quinoa Bake to fill the need.
This is a recipe I shared almost five years ago (what?!) and it still stands strong today. Thousands of you have tried it, loved it, and made it your own. There’s nothing I love better than when people send me photos of one of my recipes on their dinner table, waiting to be devoured.
I wanted to update this recipe with some new photos (I like to think I’ve come a long way in five years), tips, and substitutions.
After years of making this recipe over and over again it’s pretty perfect in all it’s crispy, cheesy, filling glory. It just needed a few tweaks in the recipe writing to ensure you get the same amazing result.
Let’s forget about boring old casseroles filled with condensed soups for a second. This is comfort food. Healthy, vegetarian comfort food. Fill you up, warm you up, and still feel good after eating it food.
There are loads of vegetables and just a hint of spice in this crispy quinoa bake. The quinoa gets delightfully crispy around the edges of the pan and anywhere cheese has been browned on top of it.
This started as a stuffed pepper recipe. When my husband asked me if he was supposed to eat the “bucket” it came in, I decided I would be better off hiding the peppers in the savory stuffing.
This healthy casserole has quinoa, loads of veggies (zucchini, onions, corn, tomatoes, and more!), lots of meatless protein (hiya black beans!), and a good old sprinkling of Wisconsin cheese.
If you’re unfamiliar with quinoa, be sure to check out the post I wrote on how to cook quinoa that is perfect and fluffy every time!
Crispy Quinoa Bake is so easily customized! Here are a few ideas to get you started:
- Make a few simple swaps to change this from Mexican inspired to Italian Quinoa Casserole!
- Lightly spray a large, rimmed baking sheet with cooking spray and spread the mixture thin before continuing to bake as directed for super crispiness all over
- Leave off the cheese for a vegan version
- Use whatever favorite veggies you have on hand such as broccoli, mushrooms, or spinach
- Increase the spice level by adding a chopped jalapeño and using pepper jack cheese
- Fry leftovers in a skillet with a little olive oil over medium heat – this is basically a requirement and even better and crispier than the original – being sure to break up and flip the mixture frequently
More quinoa recipes
- Broccoli Pesto Quinoa Casserole
- Italian Quinoa Casserole
- Quinoa Salad with Balsamic Tofu
- Quinoa Taco Salad
- Quinoa Stuffed Poblano Peppers
- Vegetarian White Quinoa Chili
- Warm Kale and Quinoa Salad
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Crispy Quinoa Bake
Ingredients
- 1 cup quinoa,, uncooked
- 1 tablespoon extra virgin olive oil
- 2 teaspoons extra virgin olive oil
- 2 cups vegetable stock
- 1 cup onion,, diced (about 1 medium)
- 1//2 green pepper,, chopped
- 2 cloves garlic,, finely chopped
- 1 cup zucchini,, cubed (about 2 small)
- 15 ounces black beans,, rinsed and drained
- 4 ounces diced green chiles
- 28 ounces diced tomatoes, drained
- 1 cup frozen corn
- ½ teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- ½ lime, juiced
- Salt
- 2 cups shredded monterey jack cheese
- Chopped cilantro, for garnish
Instructions
- Preheat the oven to 375ºF. Spray a 9×13 baking dish with cooking spray. Set aside.
- Place the quinoa in a fine mesh strainer and rinse throughly with cool water for at least two minutes. Drain. In a medium saucepan, heat 2 teaspoons olive oil over medium-high heat. Add the quinoa and cook, stirring, for about one minute. The quinoa should begin to dry out and pop a bit. Add the chicken stock. Stir and bring to a boil. Turn the heat down to low and cook, covered, for 15 minutes or until all the water is absorbed. Remove the pan from the heat and let stand, covered, for 5 minutes.
- Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium heat. Add onions and peppers and cook, stirring occasionally until soft, about 7 minutes. Add garlic and zucchini and cook 5-10 more minutes, until the zucchini is soft and beginning to brown.
- Fluff the quinoa with a fork and place it in a large bowl. Add onion mixture, beans, green chiles, tomatoes, corn, cumin, oregano, chili powder, lime juice, and salt to taste. Mix thoroughly and transfer to prepared baking dish. Bake 30 minutes, top with cheese, and bake 10 minutes more or until melted and just beginning to brown.
Smitten Foodie says
This sounds so delicious, this might be the recipe to get the hubs to eat quinoa:)
Connie
Michelle King says
I love the comment about your husband asking if he was supposed to eat the “bucket” it comes in….lol…that is totally the type of comments I get from my other half. I’m glad to find recipes that I can hide peppers in. He’ll eat them if he can’t see them.
Thanks for the recipe.
carrie says
This looks great! Is it in a 9×13 (can’t quite tell)?
Lindsay says
The photograph is a smaller dish but 9×13 is the appropriate size for the full recipe.
Karielyn says
Hi Lindsay! I made a vegan version of your recipe (actually twice!) and have it posted if you have any vegan readers that are interested http://thehealthyfamilyandhome.com/vegan-southwest-quinoa-bake/
Thanks for sharing, this is one of my favorites now! 🙂
Lindsay says
That’s awesome! Thanks for sharing your vegan version!
Ruth Cooper says
I had all the ingredients except a zucchini – which I dont care for anyhow. This made a huge amount. Would be great for a potluck dish or when company is coming over. I had never made anything with Quinoa before and the fellas eyed it suspiciously but ate it up.
Brooke says
Could I make this ahead of time and just pop it in the oven to reheat it for dinner?
Lindsay says
Definitely!
Kristen says
Sounds wonderful and will definitely try it. Just wondering of any other good and tasty substitute for the can of diced tomatoes??? My daughter seems to be allergic and we have cut tomatoes out of the menu for now. I am running out of tomato-less ideas. Thanks!
Lindsay says
I would suggest just leaving them out and substituting more of the other vegetables such as peppers or beans.
Elizabeth says
Thank you so much for this. It is so good and filling. I will be sharing it with my family this week!
nannylaurie says
Do you have the nutrisioal breakdown?
Lindsay Moe says
I don’t have the nutritional info, but you can type the exact ingredients you would like to use and decide how many servings you’re going to make of it (I get about six) and this website will pop all that info out for you!
http://recipes.sparkpeople.com/recipe-calculator.asp
Kristin says
I saw this recipe on pinterest, and clicked on it to read through the ingredients. I have to say, being a mom of a 9 month old, and struggling to get my head on each morning, this post made me giggle. I just wanted to thank you for the humor on a Thursday evening when I am contemplating going to bed early, or actually cleaning up after making dinner. Probably bed. Thanks again.
Lindsay Moe says
So glad I could make you smile! I hope you got some rest!
DianaM says
Great recipe! Thanks for posting. Love quinoa and good way to get in your veggies. I just used a can of Rotel instead of the tomatoes and chilies because I already had it.
Crystal says
This was my first time cooking with quinoa and loved the results. The casserole was delicious. I’m planing on making it with an Italian twist next. Thanks for sharing!
Lindsay Moe says
I’d never thought of an Italian twist! Sounds yum!
Miranda says
I’m in love!! I love quinoa anyway, and I’m sure my husband is tired of seeing it every night. But this was new, different, and delish! I cooked and added two boneless, skinless chicken breasts to mine. Im not a huge fan of green peppers, so I diced them up really good and didn’t even know they were there. I also used the can of diced tomatoes with green chiles. This was a hit last night and also what Im having for lunch today! Im counting down until 12 o’clock! 🙂
Wendy says
Wow, I just made this and it is delicious!!! I shredded some pepper jack cheese for the top and used red quinoa. Thanks for the recipe! I’ll definately make it again!
Tiffany says
Can you use freshly cut tomatoes/cherry tomatoes instead of canned? how much would you recommend?
Lindsay Moe says
Definitely! I would use one pint of cherry tomatoes halved or quartered or four romas seeded and chopped.
Missy says
This goes in the recipe hall of fame. It was so delicious when I made it, the next day when I reheated it and a month later when I pulled it out of the freezer!
Lindsay Moe says
So glad you enjoyed it!
Laurel Bowar says
I made this tonight and it was FABULOUS! Found it on pinterest of course. My husband gave me the “why do you keep making me eat hippie food” look at first, but he did taste it and ended up really liking it! The only change I made was adding in the spices (plus cayenne) with the onions, peppers & zucchini as they cooked. Thank you so much for the great recipe!
Lindsay Moe says
Haha, my husband does the same thing! I’m glad you guys enjoyed it.
green eyed baker says
FYI:
I used 2% mexican shredded cheese in this calculation on spark people
For 8 Servings
Amount Per Serving
Calories 304.5
Total Fat 10.1 g
Saturated Fat 4.1 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.4 g
Cholesterol 15.0 mg
Sodium 687.4 mg
Potassium 426.2 mg
Total Carbohydrate 37.5 g
Dietary Fiber 8.0 g
Sugars 2.3 g
Protein 16.5 g
Lindsay Moe says
Thank you so much for sharing this information!
Buffy says
8 points for those who do Weight Watchers!
I personally used a lot more spice and a little tapatillo sauce
Lindsay Moe says
Thanks for sharing the Weight Watchers information!
SandBsMom says
My husband mistrusts anything green but he loved this! He went back for seconds!!! Thank you for such a wonderful recipe.
Lindsay Moe says
That’s awesome! I love making healthy converts out of delicious food.
Emily says
Looks super yummy!! Have you ever made it with meat? Any suggestions on what would go good in it meatwise?? Chicken? shrimp? Thanks!!
Lindsay Moe says
I haven’t made it with meat but I think both chicken and shrimp would be great additions. I would probably use two cooked, cubed chicken breasts or a pound of shrimp.
Emily says
Great, thanks! We’re making it for supper tonight! 😀 I think we’ll try it with shrimp!
amanda says
made this for dinner tonight and it was amazing! so easy and healthy! looking forward to the leftovers:)
Emmy says
I made this and it was DELICIOUS! It completely filled up my 9×13 dish. I did add a bit more lime juice and zucchini. This is definitely going to be a staple! Even my husband enjoyed it.
Kristi Rimkus says
Nice use for quinoa. This looks very tasty.
Mary says
I’m trying to make do with what I have on hand. Could I substitute all or 1/2 of the quinoa with brown rice? I have about 1/2 cup of quinoa and a tight budget this month.
Lindsay Moe says
Absolutely! Just make sure you cook the rice according to the directions on the package and not as the recipe states for the quinoa.
Elaine says
This dish is delicious!! I substituted pinto beans for black & this is definitely one to put in rotation! Yum.
Rebecca says
Thank you for a delicious recipe! My father is a new vegetarian (on week 6!), can’t have salt, and needs soft foods for his teeth issues; I used a no-salt added vegetable stock and otherwise kept everything else the same… and it was a HUGE hit. He ate the whole 9×13 tray. I think he was so grateful to have a break from soup. He kept saying how delicious it was, so, thank you again!
Lindsay Moe says
This is just the best! I’m so glad your dad liked it and it met his needs. Thank you for your sweet comment!
Tiffany says
This was my first attempt at quinoa – whoa, was it good! Thanks for putting a recipe out there that made me want to try cooking and eating quinoa. Easy, delish, and healthy! What more could I ask for?! Thanks again!
Lindsay Moe says
That’s awesome! I’m glad you liked it!
Marisa R. says
I got RAVE reviews for this when I shared it with some friends! Excellent and thanks for sharing!!! 🙂
Lindsay Moe says
That’s so great! I’m glad you tried it!
Emily says
Made this tonight, a HUGE hit! Awesome recipe 🙂
Teeks says
This tastes so delicious!! I was a little stringent with the cheese but I absolutely love it!
My neighbor stopped by to tell me that my smells divine!
Jamy says
Loved this!! I added a chicken breast, shredded up, to the mix. It was delicious!! Definitely will be making this again 🙂