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    Home » Vegetarian Recipes

    Crispy Quinoa Bake

    Lindsay Moe

    110007 shares
    Crispy Quinoa Bake - Loads of veggies, beans, quinoa, and cheese in a healthy casserole full of Mexican flavors. theliveinkitchen.com @liveinkitchen

    This Crispy Quinoa Bake is actual healthy comfort food! Full of vegetables and irresistibly crispy!

    a baking dish with a scoop of quinoa casserole taken out and put in a bowl
    Jump to Recipe

    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.

    a silver serving spoon scooping out mexican quinoa casserole


    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.

    a white bowl with crispy quinoa bake and a fork

    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.

    close up photo of crispy quinoa bake with a silver serving spoon

    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
    a casserole dish with a silver serving spoon and a scoop removed from the vegetarian casserole

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Recipe

    crispy quinoa bake in a bowl with a fork

    Crispy Quinoa Bake

    This healthy casserole is loaded with vegetables, cheese, and Mexican flavors!
    4.08 from 38 votes
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 6
    Calories: 417kcal
    Author: Lindsay Moe

    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.

    Notes

    Adapted from Dough-Eyed Girls
    Leftovers can easily be microwaved, but I like them best fried in a little olive oil over medium heat until brown and crispy.
    An Italian version of this recipe can be found here.
     

    Nutrition

    Calories: 417kcal | Carbohydrates: 47g | Protein: 20g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 1063mg | Potassium: 858mg | Fiber: 10g | Sugar: 5g | Vitamin A: 775IU | Vitamin C: 28.6mg | Calcium: 384mg | Iron: 5.1mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    Reader Interactions

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    1. Tera says

      April 22, 2014 at 1:36 pm

      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!

      Reply
      • Lindsay Moe says

        April 24, 2014 at 10:45 am

        Thanks for sharing your variation! I’m glad you liked it, it’s definitely a favorite around here!

        Reply
        • Becky says

          May 12, 2014 at 8:32 am

          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!

          Reply
          • Lindsay Moe says

            May 12, 2014 at 1:55 pm

            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.

            Reply
    2. Beth says

      May 31, 2014 at 5:23 pm

      Should this be covered while baking?

      Reply
      • Lindsay Moe says

        June 01, 2014 at 7:15 pm

        I never cover it while baking.

        Reply
    3. Pam says

      June 27, 2014 at 8:10 pm

      This is amazing!! I have all the ingredients all ready!! Can’t wait to try it. Thank you. Pam

      Reply
    4. Tracy says

      July 23, 2014 at 10:34 am

      My family loves this dish. I want to make a few trays and freeze. How does it freeze before you bake it?

      Reply
    5. Jocelyn says

      September 16, 2014 at 11:28 am

      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?

      Reply
      • Lindsay Moe says

        September 16, 2014 at 2:43 pm

        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.

        Reply
    6. Walter says

      September 06, 2016 at 8:57 am

      5 stars
      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.

      Reply
      • Lindsay Moe says

        September 21, 2016 at 7:14 pm

        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!

        Reply
        • kelly smith says

          September 22, 2017 at 3:22 am

          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.

          Reply
        • kelly smith says

          September 22, 2017 at 3:23 am

          5 stars
          nice!!

          Reply
    7. robert says

      September 30, 2017 at 4:53 am

      5 stars
      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!

      Reply
      • Lindsay Moe says

        October 03, 2017 at 1:52 pm

        I’m so glad everyone enjoyed it, thank you for sharing your adaptation!

        Reply
    8. Jocelyn (Grandbaby Cakes) says

      October 17, 2017 at 6:14 pm

      Looks like healthy comfort food!! Thanks for sharing!!!

      Reply
      • Lindsay Moe says

        October 18, 2017 at 1:24 pm

        Thanks Jocelyn!

        Reply
    9. Valerie says

      December 11, 2017 at 3:31 pm

      4 stars
      Just found this, made it, and it’s my new favourite dinner

      Reply
      • Lindsay Moe says

        December 13, 2017 at 1:44 pm

        That’s great to hear!

        Reply
    10. Tanya says

      July 21, 2018 at 7:45 am

      5 stars
      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!

      Reply
      • Lindsay Moe says

        July 22, 2018 at 1:30 pm

        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.

        Reply
    11. Foodieforpeace says

      January 29, 2019 at 10:01 am

      5 stars
      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.

      Reply
      • Lindsay Moe says

        January 29, 2019 at 12:10 pm

        It has been a long time favorite of mine as well! Thanks so much for sharing!

        Reply
    12. Michael says

      April 19, 2019 at 8:10 am

      5 stars
      It’s become one of our staple recipes.

      Reply
      • Lindsay Moe says

        April 22, 2019 at 2:58 pm

        Me too! So glad you enjoy it.

        Reply
    13. Liz Brown says

      May 15, 2020 at 10:28 am

      5 stars
      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!

      Reply
    14. C says

      August 12, 2020 at 8:38 pm

      5 stars
      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!

      Reply
      • Lindsay Moe says

        August 18, 2020 at 11:16 am

        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!

        Reply
    15. Maureen says

      February 26, 2021 at 11:16 am

      5 stars
      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.

      Reply
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    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

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