Cheesy Quinoa Casserole is made with only 5 main ingredients and takes 15 minutes to cook. It will leave you so satisfied with the combination of delicious quinoa, warm melted cheese and roasted tomatoes!

Slice of cheesy quinoa casserole on a white plate.

Ever since discovering quinoa it’s been a staple in my fridge. Always ready to be eaten plain (which is still delicious) or in a dish. For the past two weeks I have been craving cheese and tomatoes, and so my friends, this Cheesy Quinoa Casserole was born.

Casserole in a glass baking dish.

It would be a gross understatement to say this was good, because it was delicious. I’m talking “Babe, that was SO GOOD!” by Mr. Jessiker Bakes and my wanting seconds, which actually never happens. I think it was the simplicity of the ingredients. Nothing fancy or complicated, allowing all their different flavours to shine through together.

This casserole is as easy as making a creamy cheese base, then adding everything else in. Bake for 15 minutes, broil for 1. This results in a delicious, creamy, cheesy quinoa casserole topped with soft flavourful roasted tomatoes and cheesy goodness. It’s not even that much cheese so don’t be inclined to feel any type of bad. The tomato sauce was homemade (sharing next week!) which as we all know about homemade condiments, meant it was packed with pure flavour.

If you’re wondering what quick meal to whip up one night, this is the one! It’s so satisfying, delicious and easy to make. Happy Monday!

Wooden spoon digging into casserole.

MORE FALL QUINOA RECIPES

By the way, if you loved this Cheesy Quinoa Casserole, you’ll always love these Sun-dried Tomato and Mozzarella Quinoa Burgers!

 And this Honey & Lime Quinoa Salad Bowl with BBQ Chickpeas

And these Quinoa Pizza Bites

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A wooden spatula diving into quinoa casserole.

Easy, Cheesy Quinoa Casserole

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Made with just 5 ingredients, this cheesy quinoa casserole is a busy home cook's dream. Simple, quick, and easy, it's made with homemade tomato sauce and topped with bubbly vegan cheese. Amazing!
5 (from 3 ratings)
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Ingredients

  • 3 cups cooked quinoa, 555g
  • 1 cup tomato/pasta sauce, 240ml
  • ⅓ cup non-dairy milk, 80ml
  • ¾ cup shredded vegan mozzarella cheese, 85g
  • 2 medium roma tomatoes, diced, 130g
  • Shredded basil or parsley or other herb for the top

Instructions 

  • Preheat the oven to 350℉ (175℃). Grease an 8×8-inch (20×20 cm) baking dish, set aside.
  • In a pan over medium high heat, heat the milk and ¼ cup cheese (28g), stirring until melted, about 1-2 minutes. Add the quinoa, tomato/pasta sauce, and half the diced tomatoes. Stir together until combined and creamy.
  • Add the quinoa mix to the baking dish and spread until even on the top. Sprinkle the rest of the cheese and tomatoes on top and bake for 15 minutes. Broil for 1 minute afterwards until cheese is bubbly.
  • Remove from heat and allow to cook for 5 minutes. Top with shredded basil or parsley or other chopped herb. Enjoy!

Notes

  • Use properly cooked quinoa. To avoid a mushy casserole, be sure to get the quinoa right. See my post on How to Cook Quinoa to learn how.
  • Keep things moving. When making the casserole filling, keep the heat to medium-high and stir consistently to avoid burning. 
  • Watch closely. Broilers work fast (sometimes too fast). So turn the oven light on and keep an eye on the casserole in that last minute of cooking.
  • Storage. Seal the leftovers in an airtight container (or cover tightly with plastic wrap). They’ll keep in the fridge for ~3 days or in the freezer for ~3 months. Thaw the leftovers in the fridge and reheat in a 350°F (175°C) oven for 10 minutes, or in the microwave. 
Serving: 0.25recipe, Calories: 263kcal, Carbohydrates: 40g, Protein: 8g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 521mg, Potassium: 522mg, Fiber: 6g, Sugar: 5g, Vitamin A: 608IU, Vitamin C: 10mg, Calcium: 78mg, Iron: 3mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American, Italian
Course: Dinner, Lunch, Side Dish
Author: Jessica Hylton