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!
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.
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!
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
Ingredients
- 3 cups cooked quinoa
- 1 cup tomato/pasta sauce
- 1/3 cup unsweetened almond milk
- 3/4 cup shredded vegan mozzarella cheese
- 2 medium tomatoes , diced
- Shredded basil or parsley or other herb for the top
Instructions
- Preheat the oven to 350 degrees. Grease an 8×8 baking dish, set aside.
- In a pan over medium high heat, heat the milk and 1/4 cup cheese, stirring until melted, about 1-2 minutes. Add the quinoa, tomato/pasta sauce, Italian seasoning 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!
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!
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.
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!
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
Ingredients
- 3 cups cooked quinoa
- 1 cup tomato/pasta sauce
- 1/3 cup unsweetened almond milk
- 3/4 cup shredded vegan mozzarella cheese
- 2 medium tomatoes , diced
- Shredded basil or parsley or other herb for the top
Instructions
- Preheat the oven to 350 degrees. Grease an 8×8 baking dish, set aside.
- In a pan over medium high heat, heat the milk and 1/4 cup cheese, stirring until melted, about 1-2 minutes. Add the quinoa, tomato/pasta sauce, Italian seasoning 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!
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!
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.
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!
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
Ingredients
- 3 cups cooked quinoa
- 1 cup tomato/pasta sauce
- 1/3 cup unsweetened almond milk
- 3/4 cup shredded vegan mozzarella cheese
- 2 medium tomatoes , diced
- Shredded basil or parsley or other herb for the top
Instructions
- Preheat the oven to 350 degrees. Grease an 8×8 baking dish, set aside.
- In a pan over medium high heat, heat the milk and 1/4 cup cheese, stirring until melted, about 1-2 minutes. Add the quinoa, tomato/pasta sauce, Italian seasoning 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!
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!
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.
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!
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
Ingredients
- 3 cups cooked quinoa
- 1 cup tomato/pasta sauce
- 1/3 cup unsweetened almond milk
- 3/4 cup shredded vegan mozzarella cheese
- 2 medium tomatoes , diced
- Shredded basil or parsley or other herb for the top
Instructions
- Preheat the oven to 350 degrees. Grease an 8×8 baking dish, set aside.
- In a pan over medium high heat, heat the milk and 1/4 cup cheese, stirring until melted, about 1-2 minutes. Add the quinoa, tomato/pasta sauce, Italian seasoning 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!
Cheesy Quinoa Casserole - 5 Ingredients
Ingredients
- 3 cups cooked quinoa
- 1 cup tomato/pasta sauce
- 1/3 cup unsweetened almond milk
- 3/4 cup shredded vegan mozzarella cheese
- 2 medium tomatoes diced
- Shredded basil or parsley or other herb for the top
Instructions
- Preheat the oven to 350 degrees. Grease an 8x8 baking dish, set aside.
- In a pan over medium high heat, heat the milk and 1/4 cup cheese, stirring until melted, about 1-2 minutes. Add the quinoa, tomato/pasta sauce, Italian seasoning 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!
Nutrition
Cheesy Quinoa Casserole - 5 Ingredients https://jessicainthekitchen.com/cheesy-quinoa-casserole/ June 16, 2014
Almond-Crusted Baked Eggplant is a crunchy and delicious way to enjoy eggplant, topped with juicy marinara sauce!
It’s hard to believe that it’s the middle of July. It’s been quite an eventful mid-summer to say the least. Though my leg is still broken, the healing process is going well and I’ve been able to start swimming on it. Swimming was one of the things I was afraid of not being able to do, and being a water sign and doing synchronised swimming throughout my latter part of high school and coaching for three years, it’s something I’ve missed majorly. I might not be able to do a ballet leg as straight as I could before, but I’m getting there!
If you follow me on Instagram, you also know that I got my Law School Exam Results (Bar Exams) and I PASSED! I’m yet to collect my actual grades but once I saw my name on the pass list all sorts of weight on my shoulder that I didn’t know was there washed away immediately. It’s weird that now, after many many years and 23 years of life, I’m no longer a student. I’ve been so used to writing “Occupation: Student” that I have no idea what to put now and writing unemployed is a bit daunting to say! I will stick to student until called to the bar and I can officially write “Lawyer” – which is probably going to be one of the coolest moments of my life.
It’s interesting how life continues to move on despite itself and it’s up to us to just keep on moving. This meal reminds of that since I made it without Mr. Bakes being there, and to be honest I was quite proud of myself. Wheeling around the kitchen in a chair, pedalling myself back and forth with eggplants hand in tow to oven amidst the Germany-Brazil match (which was brutal) I was just reminded that we have to make the best of our circumstances.
This eggplant was certainly the best of circumstances. I knew I wanted to bread them, but I wasn’t sure with what until I stumbled across a bag of almonds in my cupboard. I’m a lover of all things almond so it seemed to work perfectly.
Next in line was me stumbling across a recipe by Je Sues Alimentageuse using almond-crusted eggplant (faith?) that I followed with regards to baking temperate and they came out perfectly. I loved that they crisped out and shaped out almost like chips after baking, but still maintained a balanced amount of moisture.
The almond crust was definitely my favourite part, and if I could I probably would have eaten it by itself! I used my homemade marinara sauce but you can use any canned marinara sauce. I think it adds a great flavour touch to the eggplant and reminded me of mini cheeseless pizzas. I’m definitely looking into buying way more eggplants for what’s left of this summer for more delicious recipes.
RELATED RECIPES
Baba Ghanoush
Baba Ghanoush is a creamy, classic Mediterranean eggplant dip that with a touch of sweetness makes a crowd pleaser!
Ingredients
- 2 eggplants
- 1 cup almonds , grounded
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic
- Non-stick olive oil spray or 2 teaspoon of olive oil.
Instructions
- Preheat oven to 425 degrees F.
- On a greased cookie sheet, slice and place eggplant slices down and sprinkle with 1 teaspoon of salt. This well help to remove the moisture allow it to crisp up more while baking. Allow to sit for 10 minutes.
- In a food processor, ground the almonds, remaining salt, pepper and garlic until finer but still slightly coarse texture.
- After eggplants have rested for 10 minutes, spray with non-stick olive oil, or coat with olive oil on each side and coat sides in almond mix and place back on cookie sheet
- Bake for 30 minutes, 15 minutes on each side, until crisp.
- Serve with marinara sauce on top or by dipping it in there.
