Spicy Quinoa Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4
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Calories
369 kcal
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Course
Main Course
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Cuisine
Indian
Spicy Quinoa Casserole
Description
Spicy Quinoa Casserole combines sautéed aromatics—onion, ginger garlic paste, and spices like Kashmiri chili powder—spread evenly in a baking dish and topped with chopped red bell pepper, carrot, quinoa, and chickpeas. Soy sauce and ketchup add umami and tang, balanced by black pepper and salt. Pouring hot water or stock over the dish and baking with parchment paper covers allows the quinoa to cook through while the bottom ingredients roast, infusing the casserole with layered flavors.
The texture contrasts between the fluffy cooked quinoa on top and the roasted vegetables and chickpeas beneath. Garnishes such as green onion, nuts, seeds, or crunchy wonton strips can be added to elevate the mouthfeel and add freshness or zest through lemon or lime juice and herbs.
The recipe encourages variations in spice blends, such as Jamaican curry powder or garam masala, and offers gluten-free and soy-free substitutions, making it adaptable for different dietary needs. It’s suitable as a hearty main dish or a flavorful casserole side.
Ingredients
- 1 teaspoon neutral cooking oil generic cooking oil
- 1/2 cup onion chopped
- 2 tablespoons ginger garlic paste or 5 cloves garlic, minced and 1” of ginger, minced
- 2 teaspoons kashmiri chili powder or use paprika
- 1 tablespoon soy sauce , use tamari for gluten-free or omit
- 1 tablespoon ketchup
- 1/4 teaspoon black pepper
- 1/2 red bell pepper chopped or thinly sliced, or use a mix of both, or green bell pepper
- 1/4 cup carrot chopped
- 1 cup quinoa washed and drained, dry
- 15 ounce chickpeas drained, or 1 1/2 cups of cooked chickpeas, canned
- 2 1/4 cup water heated until boiling, or stock
- 1/2 teaspoon salt
- green onion for garnish, chopped, and/or crunchy topping, fresh, juice
- pepper flakes
- nuts
- seeds
- wonton strips
- herbs
- lemon
- lime
Instructions
- Preheat the oven to 400° F (205° C).
- In a 9x11” or similar-sized baking dish, add the oil at the bottom of the pan and spread evenly, then add in the onion, ginger garlic paste/mince, Kashmiri chili powder, soy sauce, ketchup, black pepper, and bell pepper and toss to mix really well. Even this mixture out at the bottom of the dish, then sprinkle the carrots, quinoa, chickpeas on top, and spread but do not mix with the bottom layer. (they will roast on the bottom, while the quinoa cooks on top ). Alternatively, bake the aromatics for 10 mins then continue with adding the carrots quinoa, chickpeas.
- Add salt to the water. Heat up the water or stock, if you haven't already, until almost boiling, and then pour it lightly all over the baking dish. Lightly even it out, top the baking dish with parchment paper, and bake for 40 to 45 minutes. Check in at the 35-minute mark to see if the quinoa is done or not and also lightly stir the mixture, if the edges are starting to scorch. Cover with parchment again, and continue to bake for another 5 minutes, if the quinoa isn't done yet.
- Take the baking dish out of the oven, let it sit for another 5 minutes or so. You can add in about 1/2 cup of finely-chopped broccoli while the quinoa is still hot, mix in, and then cover it with parchment and let it sit for 5 to 6 minutes. The heat of the casserole will blanch and cook the broccoli. If you would like a creamier version, then fold in 1/4 cup of non-dairy cream or non-dairy yogurt at this point, and mix in.
- Mix and fluff the quinoa really well, then serve in bowls topped with some crunchy green onion, cilantro, or chopped onion and some pepper flakes or black pepper and a good dash of lime juice or lemon juice. Some nuts or seeds will also be great garnish
Notes
- For different flavors, substitute Kashmiri chili powder with Jamaican curry powder, cajun spice blend, or a chili powder mix.
- To make the dish soy-free, use coconut aminos instead of soy sauce; use tamari for gluten-free options.
- You can garnish with nuts, seeds, or fresh herbs to add texture and flavor crunch.
- Using rice instead of quinoa requires adjusting the water quantity to 2 cups for 1 cup rice.
- Check the casserole midway to prevent scorching and stir lightly if edges brown too quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 62g | 21% |
| Protein | 17g | 34% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 511mg | 21% |
| Potassium | 681mg | 14% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 2154IU | 43% |
| Vitamin C | 23mg | 26% |
| Calcium | 90mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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