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Spicy Quinoa Casserole
5 from 105 votes

Spicy Quinoa Casserole

Spicy Quinoa Casserole layers aromatic onions, ginger garlic paste, and bold Kashmiri chili powder beneath a topping of quinoa, chickpeas, and vegetables. Baking in the oven, the quinoa cooks in simmered broth, while the bottom ingredients roast and develop flavor. The result is a warm, textured casserole with a spicy and savory profile that can be customized with toppings like nuts, seeds, or herbs for added crunch and freshness.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 4
Calories: 369 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Preheat the oven to 400° F (205° C).
  2. 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.
  3. 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.
  4. 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.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 369

% 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.