quinoa bake

This easy Quinoa Breakfast Bake is layers of fresh fruit, quinoa, and oats smothered in a cinnamon and syrup egg mixture baked to perfection! A wholesome, healthy, and scrumptious way to start the day!

Quinoa Breakfast Bake

quinoa (uncooked)

steel cut oats (uncooked)

coconut flakes (unsweetened)

medium very ripe bananas (sliced)

blueberries (fresh

raspberries (fresh

milk (I used almond)

eggs

tsp pure vanilla extract

cinnamon

salt

Cooking spray (I use Misto)

Greek yogurt (for topping (optional))

Rinse quinoa and oats with cold running water, drain and set aside.

Preheat small skillet on low-medium heat, add coconut and toast until golden brown, stirring frequently. Set aside.

In medium bowl, whisk milk, eggs, maple syrup, vanilla extract, cinnamon and salt. Set aside.

Preheat oven to 375 degrees F and spray 8 x 8 square baking dish with cooking spray.

Lay half of bananas, blueberries and raspberries in a single layer on a bottom. Using a spoon or spatula, spread rinsed quinoa and steel cut oats on top. Top with remaining banana and berries.

Slowly pour liquid mixture in the corner of the baking dish without disturbing the set up. If you pour the liquid abruptly in the middle of the dish, all fruit might float to the top. We are looking for evenly distributed fruits and sweetness in every slice.

Sprinkle with toasted coconut flakes and bake for 60 minutes uncovered.

Remove from the oven and let cool for 45 - 60 minutes.

Cut into 9 slices and serve hot, warm or cold with a dollop of Greek yogurt if desired. You can also dig in with a spoon right away. The bake won&#039;t be completely set but still delicious.

An array of Mediterranean flavors and feta cheese are baked into this hearty quinoa casserole. It's an easy to make vegetarian dinner and works as a main dish or a side. Healthy and fresh, with just the right about of indulgence from the feta cheese, this is a vegetarian recipe for everyone.

Roasted Vegetable & Feta Cheese Quinoa Bake

red and/or yellow peppers, sliced

red onion, sliced

(300 grams) quinoa (uncooked)

beans

green olives

lemon

basil,

(200 grams) feta cheese, chopped into small cubes

Salt and pepper

Olive oil

Pre-heat the oven to 200C / 390F.

Coat the bottom of a large skillet or...

Coat the bottom of a large skillet or shallow casserole dish with olive oil. Add the onion and peppers, and mix to coat with the oil. Add salt and pepper to taste.

Place in the oven for 25-30 minutes, until...

Place in the oven for 25-30 minutes, until roasted.

Meanwhile, cook the quinoa according to package instructions....

Meanwhile, cook the quinoa according to package instructions. (I used a rice cooker for maximum laziness!)

Once the peppers and onion are roasted, remove...

Once the peppers and onion are roasted, remove from the oven and add the quinoa, cannelini beans, olives, lemon juice and torn basil. Grind in some extra salt and pepper if you like.

Finally, add the cubed feta. You can either...

Finally, add the cubed feta. You can either mix it through, add it on top, or a bit of both.

Replace in the oven and bake for another...

Replace in the oven and bake for another 20 minutes, until the feta is warm and a little melty.

Grill on high heat for a few minutes...

Grill on high heat for a few minutes to brown the feta, if desired.

This Mexican quinoa bake is an easy gluten free, vegetarian dinner recipe! Loaded with vegetables, beans, and quinoa, this is a recipe that will keep you full!

Mexican Quinoa Bake

quinoa, uncooked

olive oil

green bell pepper, chopped

yellow onion, chopped

tomato salsa (any type)

can black beans, rinsed

sweet corn (frozen

garlic powder

cumin

cayenne pepper (optional)

cheddar cheese

cilantro

Optional toppings: Avocado, sour cream, additional salsa, hot sauce, etc.

Rinse the quinoa and then add it to a pot with 2 cups of water and bring to a boil. Let it simmer for 10-12 minutes or until the water is absorbed.

While the quinoa is cooking, add the olive oil to a large skillet and cook the peppers and onions over medium heat for 5 minutes, stirring frequently.

Once the quinoa is cooked, transfer to a large bowl and stir in the salsa, black beans, corn, peppers, onions, garlic, cumin, and cayenne pepper.

Add to a medium-sized casserole dish and sprinkle the cheese on top.

Cover with foil and bake for 15 minutes, or until the cheese has melted.

Remove the foil and continue to bake for 5 minutes.

Thank you so much for this fantastic mexican quinoa bake recipe, it tasted so delicious and very flavorful! Highly recommeded!

We love quinoa and this recipe took it over the top! We'll be making this again, for sure. All the flavors were sooo perfect!

The flavors in this were on-point! So easy and so good - I had leftovers for lunch today! Yum!

So delicious! Love the flavor and the pops of corn in each bite are my favorite!

https://www.youtube.com/watch?v=yphPqiA6HU4

Vegetarian Quinoa Bake- it’s all your favorite taco flavors in one pan!

Like a melty caprese pasta, but with quinoa. It's a pretty good twist.

Creamy Caprese Quinoa Bake

quinoa

pasta sauce

tomato paste

heavy cream

parmesan cheese

mozzarella (divided)

grape tomatoes (halved)

basil

red pepper

pepper

Preheat oven to 350 degrees F.

Heat tomato sauce and tomato paste over low heat in a large saucepan. Once warm, stir in heavy cream, parmesan, crushed red pepper, salt and pepper. Remove from the heat and stir in the quinoa. Fold in half of the mozzarella and half of the tomatoes, then chop 6 fresh basil leaves and add them in too. Once combined, spray an 8x8 or 9x9 baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with fresh mozzarella rounds or shredded mozzarella and the remaining tomatoes.

Bake for 10 to 15 minutes and then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.

Remove from the oven and top with fresh basil ribbons. Allow to sit five minutes and then serve.

This makes a delicious side for any main dish, or it works as a tasty vegetarian entrée. 

Tex-Mex Quinoa Bake

dry quinoa

water

tomatoes

black beans (drained

white beans (drained

can corn (drained (or 1¾ cups fresh or frozen/thawed))

Any cooked and chopped leftover veggies (optional)

(1-ounce) packet taco seasoning (about 2 tablespoons)

cheese

Optional garnishes: diced avocado, sliced jalapeño, chopped cilantro, fresh lime juice

Preheat oven to 375℉. Mist a 9- x 13-inch casserole pan with non-stick oil spray.

Add dry quinoa along the bottom of the pan, followed by water, canned tomatoes with liquid, beans, corn, optional veggies, and taco seasoning. Mix everything.

Cover pan with parchment paper, foil or a glass cover, and bake for 30 minutes.

Uncover, mix everything, and let quinoa soak up extra liquid for a few minutes. Sprinkle cheese over the top and place back in oven for 5 to 10 mins until cheese is melted.

Top with optional garnishes, including diced avocado, sliced jalapeño, chopped cilantro or fresh lime juice.

My husband was very skeptical when he saw the ingredients on the counter as I was prepping for dinner. He was not interested in a meal without meat PLUS quinoa. However, he was pleasantly surprised at first bite, said it got better as he ate more and went back for seconds. He even said I should make it again! I think that was a win for a meat and potatoes guy!

Made this recipe as directed, but I am vegan so substituted Follow Your Heart shredded cheddar.  Oh, and I did make your taco seasoning mix.....which has a kick.  So yummy and part of my saved recipes.
Not just a pretty face;  I am going to try more of your recipes!

Linda

Made the recipe with a couple changes; also added a can of rinsed and drained  cannellini beans and used a packet of chili seasoning Instead of taco seasoning and used grated sharp cheddar cheese on top. Delicious!

Pesto quinoa and white bean bake with spring veg is a light (but still hearty) main course that&#039;s naturally vegan and gluten-free.

Pesto Quinoa and White Bean Bake with Spring Vegetables

olive oil,

medium shallot, small dice

garlic,

quinoa,

vegetable stock

unsweetened non-dairy milk

pesto

lemon juice

salt and ground black pepper,

chili flakes, optional

¾ lb asparagus, tough ends trimmed

radishes

chopped fresh dill, parsley,

((optional))

Preheat the oven to 400°F. Lightly grease an 8x8 (or an 11x7) baking dish with olive oil and set aside. Set an additional small baking sheet nearby.

In a large saucepan, heat 1 ½ teaspoons of the olive oil. Add the diced shallot and saute until beginning to turn translucent, about 4 minutes. Add the garlic and saute until fragrant, about 30 seconds.

Add the quinoa to the saucepan and stir to coat in the oil. Add the vegetable stock and stir. Bring the quinoa to a boil. Once boiling, lower the heat to a simmer. Simmer until almost all of the liquid is absorbed, about 13-15 minutes.

Take the quinoa off the heat and stir in the white beans, non-dairy milk, pesto, lemon juice, salt and pepper to taste, and the chili flakes (if using). Once combined, transfer the quinoa mixture to the prepared baking dish. Bake in the oven for 20 minutes, or until slightly browned on the edges and slightly firm.

While the pesto quinoa is baking, cut the asparagus into 2-inch lengths. Place the chopped asparagus on the separate small baking sheet. Toss the asparagus with the remaining olive oil, salt, and pepper. Bake the asparagus alongside the pesto quinoa bake for about 15 minutes, or until just-tender.

While asparagus is baking, thinly slice the radishes and chop some herbs for garnish.

Serve the pesto quinoa and white beans bake with the roasted asparagus on top, sliced radishes, and chopped herbs. Enjoy immediately!

Just made this and it was absolutely delish. Really enjoyed the parm on top with the fresh herbs. Definitely will be making this again!

This was very tasty and super hearty! I don't follow a plant-based diet but am trying to incorporate more meatless meals into my weeks, and I have to say, this was just as filling as any meat-based meal I cook, if not more so! For most people, I'd say this is definitely 6 servings, not 4.&nbsp;
I prefer cooked radishes to raw, so I cut my radishes into small wedges and threw them in the oven. They take a little longer to cook than asparagus, so I put them at the same time as the quinoa, then added the asparagus to the pan after 5 minutes.
Excited to have a delicious and satisfying plant-based meal that I can put on rotation! Thanks for the recipe.

Hello how do you store this after and for how long can you store it? Also what sides do you serve this with? Thank you for everything! I LOVE all your content; thank you!

Great idea! I chose to roast the veggies until almost done and then put them on top for the last 10 minutes of baking to get a bit of crispy goodness. This works great with eggplant. Also nice to top with melted vegan cheese or nutritional yeast. Thanks for giving me this new base for a new go-to improvisational healthy dinner!

Top 6 quinoa bake recipes from across the web

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Quinoa Breakfast Bake

Roasted Vegetable & Feta Cheese Qui...

Mexican Quinoa Bake

Creamy Caprese Quinoa Bake

Tex-Mex Quinoa Bake

Pesto Quinoa and White Bean Bake wi...

Top 6 quinoa bake recipes from across the web

The most viewed quinoa bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quinoa Breakfast Bake

Roasted Vegetable & Feta Cheese Qui...

Mexican Quinoa Bake

Creamy Caprese Quinoa Bake

Tex-Mex Quinoa Bake

Pesto Quinoa and White Bean Bake wi...

The most viewed quinoa bake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine