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A wooden spatula diving into quinoa casserole.

Easy, Cheesy Quinoa Casserole

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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!
Course Dinner, Lunch, Side Dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 4 servings
Calories 263
Author Jessica Hylton

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 8x8-inch (20x20 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. 

Nutrition

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