If you are looking for a dish that is hearty and satisfying, you are going to fall in love with this Italian Quinoa Casserole. With a delicious fresh tomato topping, this cheesy casserole is pretty enough for entertaining, and wholesome enough for any night of the week.
Italian Quinoa Casserole is a fun twist on a classic comfort food!
It combines the rich flavors of tomato sauce, ground beef, and gooey mozzarella with the wholesome texture of quinoa.
This is a family-friendly weeknight meal you will turn to again and again.
Since I first learned how to cook quinoa, quinoa casseroles have been one of my favorite ways to enjoy it.
This Italian Baked Quinoa with Fresh Tomato Topping is just the type of dish that I like to serve in the days leading up to a big holiday where I know everyone will be indulging.
Tips and Tricks
- Since a lot of the flavor in this dish will come from the tomato sauce, make sure you use a homemade sauce (like my slow cooker marinara) or choose a brand you love.
- Cook the quinoa ahead of time to save on prep time.
- For a vegetarian version, use a vegan beef substitute like Beyond Meat.
- Let the casserole stand for 10 minutes after baking to allow the flavors to meld.
- If you have leftovers, store them in an airtight container in the fridge. They will last for three or four days.
More Quinoa Casseroles to Try
- Try a classic Chicken Quinoa Casserole for a satisfying meal any night of the week.
- Start your day with a warm and hearty Pumpkin Breakfast Casserole. It is perfect for cozy fall mornings.
- Enjoy a wholesome and delicious Chicken Broccoli Quinoa Casserole. It will fuel your day without weighing you down!
- Savor the flavors of fall with a creamy and comforting Butternut Squash Quinoa Casserole.
Italian Quinoa Casserole
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion chopped
- 1 green bell pepper chopped
- 1 pound ground beef or vegan beef substitute I like Beyond Meat
- 2 -(24 ounce) jar tomato sauce
- 1 - (14.5 ounce) jar fire roasted tomatoes
- ¼ cup red wine vinegar
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper
- 1 teaspoon sea salt
- 12 ounces mozzarella shredded or Daiya shreds
- 6 cups cooked quinoa
- 12 ounces provolone cheese sliced or Daiya mozzarella shreds
Instructions
- Preheat oven to 350 degrees. Spray a 13 x 9 baking dish with non-stick cooking spray. Set aside.
- Heat oil in a large skillet over medium high heat. Add onion and pepper and cook for 8 minutes. Add ground beef or beef substitute and cook until browned, about 5 minutes. Drain if necessary. Add tomato sauce, tomatoes, vinegar, Italian seasoning, garlic powder, crushed red pepper and salt. Reduce heat to medium low and cook for 15 minutes.
- Place mozzarella and quinoa in a large bowl and toss with sauce. Transfer to prepared dish and top with provolone.
- Bake for 25 minutes, until bubbly. Let stand for 10 minutes and then top with Fresh Tomato Topping.
- Meanwhile, To make the Fresh Tomato Topping, combine tomatoes, basil, vinegar, olive oil, garlic, sea salt and ground black pepper and allow to sit at room temperature for 30 minutes.
Notes
Nutrition
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Wish me luck!
kathy says
Hello. I am learning about quinoa and a bunch of healthy eating things since my new diagnosis of diabetes. I Like this recipe with the fresh tomatoes and I am also gathering all kinds of new spices. I have a question that may be difficult for some to accept. You know, move on and get over it. But maybe you can think it out and come up with some thing unique.
I am very cautious of fire, my home burned down and everything was lost, didn't care about the "things", it was my pets that wiped me out. Since this I am fire "ocd". I wake up smelling some thing burning and it's just in my head.
I have found battery operated candles all kinds of stuff for work arounds but the oven just stumps me. I have propane for my stove and the men set up the pilot light but that drives me crazy I always have the long lighter lit and in hand when I turn on my burners, I refuse to use my oven.
I found some crocks that I have tried my turkey in. (worked out great) and I found this fantastic casserole sized crock that looks like I could make lasagna in. Do you have any ideas that might work for this Italian Baked Quinoa. It looks like pizza to me.
Sandy says
What about a propane gas grill you would use it outside. I would think it would work almost like a gas oven you need one that allows you to control the temperature it could be a little tricky but would be doable.
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Alpine Girl says
Wow. I found this recipe be accident. Since I like quinoa I thought I'd try it. It's easy to create. This recipe makes a BIG batch. I divide it into two regular baking dishes. That means I have to use double the cheese for covering the top. The sauce is fantastic. The first time I served this at our potluck there was an instant response.
The line had barely started when the first head appeared around the kitchen door wanting to know if i had brought the dish with the tomatoes on top. This happened several times and it is now a requested dish for every potluck. I mean the dish gets scraped clean. I do not put the basil with the tomato dressing. It get all wilted. I snip it on top after the tomatoes are added. Thanks for a great dish.
Wendy Polisi says
I am so glad you enjoy it as much as we do!