Mediterranean Quinoa Casserole Recipe
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
457 kcal
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Course
Dinner
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Cuisine
North American
Mediterranean Quinoa Casserole Recipe
Description
The recipe begins by simmering quinoa until fully absorbed and tender. The casserole incorporates sun-dried tomato pesto, chopped artichokes, olives, sun-dried tomatoes, Italian seasoning, garlic, salt, and pepper mixed together in a casserole dish. Half of the grated mozzarella and crumbled feta are folded into the quinoa mixture before pressing it into the dish.
Raw chopped bell peppers and sliced red onion are arranged on top, then the remaining cheese is sprinkled over the surface. Baking in a 375°F oven for 40-45 minutes allows the flavors to meld, the vegetables to soften slightly, and the cheese to become bubbly and golden in spots. Letting it rest before serving helps it set for cleaner portions.
This casserole offers the tangy, briny, and savory notes common in Mediterranean dishes with the wholesome protein and texture of quinoa, making it a filling vegetarian main or side dish. It can be served with fresh cherry tomatoes and herbs like basil or parsley for added brightness.
Ingredients
- 1 ½ cups quinoa
- ¼ cup sun-dried tomato pesto chopped; artichoke hearts from a can
- ¼ cup artichoke heart
- ¼ cup kalamata olive
- 2 tablespoons sun-dried tomato packed in oil, chopped
- 1 tablespoon Italian seasoning
- 2 cloves garlic grated with a Microplane or very finely minced
- 1 teaspoon salt sea salt
- 1 teaspoon black pepper sea salt
- 1 cup mozzarella divided, grated
- 1 cup feta cheese divided, crumbled
- 2 bell pepper chopped
- ½ red onion sliced
- cherry tomato to serve, and fresh basil or parsley
Instructions
- Preheat your oven to 375 degrees. Place the quinoa in a medium-sized pot and add 3 cups of water. Bring it to a boil then reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes, or until the quinoa is soft and the water has been absorbed.
- While the quinoa is cooking, prepare the rest of the casserole. Add the sun-dried tomato pesto, artichokes, olives, sun-dried tomatoes, Italian seasoning, garlic, salt, and pepper to a 9x13 casserole dish and mix them together. When the quinoa has finished cooking, add it to the casserole dish along with half of the mozzarella and half of the feta cheese and mix everything until it is well combined.
- Press the quinoa down lightly in the casserole dish and top with the bell peppers, onion, and remaining cheese.
- Bake in the preheated oven, uncovered, for 40-45 minutes, or until the casserole is bubbling and the peppers are soft. Remove the quinoa casserole from the oven and let it sit for 5-10 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 457kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 1101mg | 46% |
| Potassium | 743mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 2751IU | 55% |
| Vitamin C | 89mg | 99% |
| Calcium | 318mg | 32% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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