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.
Tera says
This was great!!! I added shredded chicken breasts and olives. I chopped the veggies so tiny so my girls wouldn’t know they were in there. I also topped with cilantro! Yummy! I’ve made this several times now!
Lindsay Moe says
Thanks for sharing your variation! I’m glad you liked it, it’s definitely a favorite around here!
Becky says
Would you garnish with cilantro once it is out of oven or bake with it? Sorry if this is a silly question but I don’t usually use cilantro!
Lindsay Moe says
I have done it both ways! Either will work, I might recommend baking it right in there for a more subtle taste and so you don’t forget it once it comes out.
Beth says
Should this be covered while baking?
Lindsay Moe says
I never cover it while baking.
Pam says
This is amazing!! I have all the ingredients all ready!! Can’t wait to try it. Thank you. Pam
Tracy says
My family loves this dish. I want to make a few trays and freeze. How does it freeze before you bake it?
Jocelyn says
Hi! This looks great! looking for meals I can make ahead with baby. After cooking it, can you freeze it? Any tips on the best way to store it?
Lindsay Moe says
I have not frozen this dish but I have made it for many post-baby meals! I would recommend preparing it in a disposable baking dish, covering it tightly with plastic wrap, and freezing. Thaw overnight in the refrigerator, then bake as directed, adjusting the baking time if necessary if it’s still pretty cold. Alternatively bake it fully, then portion into individual storage containers and freeze. You should be able to microwave individual portions from frozen but some of the awesome texture will likely be lost.
Walter says
How much “cooked” quinoa was this supposed to make? The quinoa I have calls for 1 cup quinoa to 1-1/2 cup water and makes 4 cups.
I also added some shredded cooked chicken to this to get my son to eat it.
Lindsay Moe says
I think it makes about 3 cups. I would recommend just following the recipe and there’s no need to worry about quantity. Great idea adding chicken!
kelly smith says
My kids are not interested in eating vegetables they just want fast food, now I decide to put something spicy at home. I follow your recipes.
kelly smith says
nice!!
robert says
Fabulous. I made lots of substitutions (added leftover chicken, assorted veggies, frozen peas, etc) turned out great. Kids and mother-in-law inhaled it. will put it on heavy rotation in future.
thanks!
Lindsay Moe says
I’m so glad everyone enjoyed it, thank you for sharing your adaptation!
Jocelyn (Grandbaby Cakes) says
Looks like healthy comfort food!! Thanks for sharing!!!
Lindsay Moe says
Thanks Jocelyn!
Valerie says
Just found this, made it, and it’s my new favourite dinner
Lindsay Moe says
That’s great to hear!
Tanya says
Has anyone tried freezing it (without cheese) and thawing/baking it at a later date? If so, can you please share how it turned out and how you reheated it?
I am thinking it might make sense to double the recipe and have a frozen pan on standby! TIA!
Lindsay Moe says
Absolutely! This freezes really well. I recommend thawing overnight in the refrigerator and increasing the baking time by a few minutes to ensure it’s hot throughout. Everything is already cooked, so you don’t need to worry about it reaching a certain temperature other than personal preference.
Foodieforpeace says
I have made this casserole since 2016. It is part of my Meatless Monday rotation, when I cook for 7 people, 3 of which re full time vegetarians. The casserole is satisfying with spice and crunch for added happiness.
Lindsay Moe says
It has been a long time favorite of mine as well! Thanks so much for sharing!
Michael says
It’s become one of our staple recipes.
Lindsay Moe says
Me too! So glad you enjoy it.
Liz Brown says
I had never tried a quinoa bake until this one and it did not disappoint! I added what veggies I had left in the house which were carrots, sweet potato, spinach, and onion. Also used a teaspoon of Za’atar instead of the chili powder and oregano. Also didn’t have tomatoes so I used a little bit of pasta sauce. Anyway, it turned out great! Thank you!
C says
Good stuff! I think I messed up by not frying the quinoa enough before cooking it, so it wasnt really crunchy at all. I added more of the seasonings than suggested, and I added some cayenne for a bit of spice. I used diya cheddar cheese for the topping and it paired really well. Served with sour cream, cilantro, and diced red onion – so good!
Lindsay Moe says
I’m glad you enjoyed it! The crispiness really comes from letting it bake in a pan. If you want all-around crispiness, I recommend baking it spread out on a large, rimmed baking sheet. Leftovers are also great pan fried the next day!
Maureen says
How does this recipe only have a 4.2 rating? I give it a 4.999. I made one tweak, I only had half the tomatoes so I subbed a jar of Trader Joe’s pineapple salsa. It gave it a little tiny sweetness, it was outstanding.
Donna Pulsifer says
Absolutely delicious!