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    Home » Vegetarian Recipes

    Italian Quinoa Casserole

    Lindsay Moe

    3212 shares
    Italian Quinoa Casserole - A hearty and comforting vegetarian casserole with lots of protein and vegetables! #vegetarian #quinoa #casserole #comfortfood
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    Italian Quinoa Casserole // The Live-In Kitchen

    Italian Quinoa Casserole is a comforting vegetarian casserole that’s full of protein and vegetables!

    top view image of quinoa casserole in white bowl with utensil inside

    Crispy, cheesy quinoa might be my best friend.

    Italian Quinoa Casserole // The Live-In Kitchen
    close image of quinoa casserole in dish baked

    This quinoa casserole is based on my wildly popular Crispy Quinoa Bake. It’s just as crispy and even more comforting with its warm Italian flavors. There are tons of hearty vegetables like zucchini, eggplant, and red bell pepper, not to mention my favorite vegetable – CHEESE.

    image of quinoa casserole being scooped out by wooden spoon

    I originally shared this recipe about four years ago, but wanted to update it with fresh photos and video for you! The video will show you just how easy this is to throw together, especially if you have leftover quinoa sitting around.

    If quinoa is a new-to-you food, I wrote a whole post on how to cook quinoa!

    image of quinoa casserole in small bowl with utensil inside

    This Italian Quinoa Casserole can be easily customized! Here are a few ideas to get you started:

    • You can alter the amount of quinoa to be more or less depending on what you have on hand
    • Use whatever veggies you have on hand such as cooked broccoli or frozen spinach
    • Swap spices and veggies to create totally different flavors, like in my Crispy Quinoa Bake
    • Leave out the cheese to make it vegan
    • Assemble the whole thing ahead of time and refrigerate or freeze, adding a few extra minutes of cook time if cooking it cold
    • Spread thin on a rimmed baking sheet instead of using a 9×13 pan for extra crispy quinoa
    image of two bowls with quinoa casserole inside

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

    top view image of quinoa casserole in casserole dish and in two small white bowls
    Italian Quinoa Casserole // The Live-In Kitchen
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    image of quinoa casserole in small bowl with utensil inside

    Italian Quinoa Casserole

    Crispy quinoa and cheese with tons of healthy, hearty veggies!
    3.81 from 42 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 20 minutes
    Servings: 6
    Calories: 408kcal
    Author: Lindsay Moe

    Ingredients

    • 1 cup uncooked quinoa
    • Olive oil
    • 2 cups vegetable stock
    • 1 eggplant,, peeled and cut into 1 inch cubes
    • Coarse kosher salt and freshly ground black pepper
    • 1 medium onion,, diced
    • 1 red bell pepper,, diced
    • 1 zucchini,, cubed
    • 2 cloves garlic
    • 28 ounces canned diced tomatoes, drained
    • 15 ounces canned great northern beans, rinsed and drained
    • ¼ cup parsley,, finely chopped
    • ½ teaspoon dried thyme
    • ½ teaspoon dried rosemary
    • ¾ teaspoon dried oregano
    • ⅛ teaspoon crushed red pepper
    • 2 cups Italian cheese blend
    • ½ cup freshly grated Parmesan cheese

    Instructions

    • Preheat the oven to broil on high and place an oven rack in the highest position. Spray a 9×13 baking dish with cooking spray. Set aside.
    • Arrange eggplant in a single layer on a large baking sheet. Toss with a drizzle of olive oil and sprinkle with salt and pepper. Broil in the oven until soft and beginning to brown, stirring once or twice, about 5-10 minutes. Keep a close eye on them as oven temperatures may vary, you don’t want them to burn. After removing the eggplant, lower the rack to the middle position and turn the oven to bake at 375ºF.
    • 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 vegetable stock. Stir and bring to a boil. Turn the heat down to low and cook, covered, for 15 minutes. 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 3 more minutes.
    • Fluff the quinoa with a fork and place it in a large bowl. Add onion mixture, eggplant, tomatoes, beans, parsley, thyme, rosemary, oregano, crushed red pepper, 1 cup of Italian cheese blend, and salt to taste. Mix thoroughly and transfer to prepared baking dish. Bake 30 minutes, top with remaining cheese, and bake 10 minutes more or until melted and just beginning to brown.

    Notes

    Adapted from my Crispy Quinoa Bake
     

    Nutrition

    Calories: 408kcal | Carbohydrates: 50g | Protein: 24g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 713mg | Potassium: 1009mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1320IU | Vitamin C: 51.1mg | Calcium: 285mg | Iron: 4.5mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Vegetarian Recipes

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    1. Donna says

      February 21, 2018 at 2:00 am

      5 stars
      Made this and substituted spinach and mushrooms for eggplant that I didn’t have, and also black beans was all I had.
      Came out absolutely delish! Great recipe 🙂

      Reply
      • Lindsay Moe says

        February 21, 2018 at 3:44 pm

        Thanks Donna, I’m so glad you enjoyed it! It’s one of my favorites as well.

        Reply
    2. Mark Calloway says

      July 04, 2018 at 12:18 am

      4 stars
      Great recipe! love it thanks for sharing. I love Italian food I always wanted to make some but due to lack of time I couldn’t therefore I have to go to the Italian restaurants. I remember one restaurant in Oakland called “Belotti” pretty great restaurant love their food.

      Reply
      • Lindsay Moe says

        July 06, 2018 at 10:29 am

        I also have a love for Italian restaurants! I’m so glad you enjoyed this recipe!

        Reply
    3. Debbie says

      December 06, 2018 at 11:03 am

      5 stars
      Found your recipe on Pinterest. I made it last night with leftover roasted veggies I had already (zucchini, cauliflower, broccoli, & carrots). And I don’t like chunks of tomatoes, so I used marinara sauce instead. It was DELICIOUS! And I’m now eating the leftovers that I heated in a skillet liked you recommended on the Mexican version. Also delicious! Thanks for the inspiration.

      Reply
      • Lindsay Moe says

        December 06, 2018 at 12:56 pm

        I’m so glad you enjoyed it! Thanks for sharing your swaps. The skillet leftovers are the BEST PART!!

        Reply
    4. Melinda Wilcox says

      November 22, 2019 at 9:15 am

      5 stars
      I found your site by googling the ingredients I needed to use up in my frig and would not have thought of doing it quite this way but I was very happy with the result. I omitted the beans and upped the zucchini to 4 small ones…all veg roasted first. The flavor and texture of the roasted veggies provides a satisfying texture which can be hard to find in vegetarian dishes (especially when trying to please our family carnivores!). Thanks!

      Reply
      • Lindsay Moe says

        November 25, 2019 at 4:39 pm

        I’m so glad you enjoyed it and were able to use up the ingredients in your fridge!

        Reply
    5. Jana says

      April 03, 2020 at 6:50 am

      I made the Italian quinoa casserole last night, yummy! I didn’t have eggplant so doubled the zucchini and just sprinkled some Parmesan on top since I try to avoid dairy but my husband likes it. It makes a lot so I put some in the freezer for another day. I might add some marinara sauce to the leftovers to hold it together since the cheese was omitted without compromising the yummy spice blend.

      Reply
    6. Anshirley Corathers says

      June 19, 2020 at 9:51 am

      I’m looking forward to trying this recipe! I was wondering what would be a good substitute for the tomatoes as I can not eat them? I’m assuming they are there to provide extra moisture?
      Thanks!

      Reply
      • Lindsay Moe says

        June 19, 2020 at 12:24 pm

        You would actually want to remove as much moisture as possible from the tomatoes before cooking, so I think it would be fine to leave them out entirely or replace them with a soft or cooked vegetable of your choice. Enjoy!

        Reply
    7. Shari says

      August 10, 2020 at 9:40 am

      This sounds delish! Can this recipe be put together the day before, refrigerated and then baked the next day to serve? This is what I always do with my baked ziti (and it allows the flavors to all blend together in a very delicious way) but didn’t know if it would work just as well with quinoa.

      Reply
      • Lindsay Moe says

        August 12, 2020 at 11:55 am

        Absolutely! I have also frozen it to cook later and it comes out great.

        Reply
    8. Shane Bailey says

      October 14, 2021 at 5:22 am

      5 stars
      Yum lovely, very tasty

      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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    3212 shares