Quick Quinoa Casserole

I’m a huge fan of quick weekday meals (30 minutes or less), and this recipe slides in just under the wire.  I fell back into my usual habit of tunnel-vision cooking, so no photos this time. 😕

Quick Quinoa Casserole

As with many of the recipes I make, veggies are interchangeable and experimentation is encouraged!  This recipe is great for 3-4 people as a side dish, or 2-3 as a main dish.  The original simply called for a cheesy mixture with broccoli, but adding more veggies makes this dish more colorful and flavorful. Win!



  • 3/4 cup cooked quinoa (Cook like rice! 2:1 ratio of water to quinoa.)
  • 1 can cream of mushroom soup
  • 2 Tbsp mayonnaise (optional)
  • 2 Tbsp milk (I use 1%)
  • 2 cups assorted veggies (feel free to change the amount and type!  I used: onion, green pepper, mushrooms, tomatoes, carrots, broccoli).
  • Shredded cheese (I typically use a mix of mozzarella and a mexican blend)
  • To taste: salt, pepper, whatever else!  (I used coriander and nutmeg this time around)


  • Get out your baking pan – square, rectangular, whatever! This recipe is versatile, so shallow or deep – take your pick!
  • Set the oven to bake at 350
  • Chop your veggies while your quinoa is cooking – diced size works well.
  • Mix together your creamy ingredients (soup, mayo, milk).
  • Add in your spices.  A light sprinkle of each is fine.
  • Add in your veggies.  Stir.
  • Add in the quinoa. Stir well to incorporate everything into an even, creamy mixture
  • Sprinkle a light layer of cheese on top.
  • Pop it in the oven for 15-20 minutes (to heat through and melt cheese)
  • Enjoy!




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