This 5-ingredient cheesy quinoa casserole is a busy home cook’s dream. Easy to throw together in under 30 minutes, it’s made with homemade tomato sauce and topped with bubbly vegan cheese. Amazing!
Cheese and tomatoes. They just go together. And this casserole does it right. Made with fluffy quinoa, melty vegan mozzarella, fresh tomatoes, homemade tomato sauce, and a little plant milk, it’s a 5-ingredient, Italian-inspired recipe that’ll have everyone at the table screaming for seconds.
Finished under the broiler, the golden-brown, bubbly topping is probably my favourite part. Although the fact that it’s done in just 26 minutes is a close second. What’s yours?
Why This 5-Ingredient Cheesy Quinoa Casserole Works
Feeling hesitant to try a new recipe? Here are a few reasons why you should make this easy quinoa casserole ASAP:
- If you’re looking for a no-stress way to get dinner on the table, this is it. You only need 5 ingredients (plus some basil) and 25 minutes, most of which is spent waiting for the casserole to bake.
- Too many quinoa-based casseroles come out mushy due to poorly cooked quinoa and/or an excess of wet ingredients. Here, the quinoa stays nice and fluffy.
- This casserole can be served as a side or a main dish. I love that flexibility when I’m trying to plan out meals for a busy week. Make a double batch and serve it as a main on Monday and a side on Tuesday.
Notes on Ingredients
Made with just a few staple ingredients, this recipe is a no-brainer for busy weeknights. Here’s what you’ll need (see the recipe card for precise measurements):
- Cooked quinoa – This recipe is a great way to use up leftover quinoa. If you don’t have any, whip up a fresh batch.
- Tomato sauce – Or pasta sauce. If you have time to make it from scratch, you’ve got to check out my Easy Tomato Sauce Recipe.
- Non-dairy milk – Unsweetened! Soy milk will yield the richest flavour, but any unsweetened plant milk will work. Try my homemade Oat Milk or Cashew Milk.
- Shredded vegan mozzarella cheese – You can find this in the vegan section of most grocery stores (near the tofu).
- Diced Roma tomatoes – If you have the time to dice fresh tomatoes, do it (I love this during tomato season). Canned diced tomatoes are fine too, though. Just drain them well first to avoid a wet, mushy casserole.
- Shredded basil – For a fresh pop of green (and flavour) on top. Chopped fresh parsley or thyme leaves would also work.
How to Make This Quinoa Casserole
Ready to get started? Here’s a quick look at how to make this cheesy vegan casserole (you’ll find more thorough instructions in the recipe card below):
- Prep. Preheat the oven to 350°F (175°C), and grease an 8×8-inch baking dish.
- Make the casserole filling. Heat the plant milk and ¼ cup (28g) cheese over medium-high heat, stirring until melted. Then, stir in the tomato sauce, half the diced tomatoes, and the quinoa.
- Assemble. Spread the mixture over the bottom of the baking dish, and sprinkle the remaining cheese and tomatoes.
- Bake. Bake for 15 minutes. Then, broil for 1 minute.
- Cool. Cool on the counter for 5 minutes.
- Serve. Top the casserole with basil, and serve warm.
Tips for Success
This recipe may be simple, but I’ve got a few tips and tricks that will help you get it just right:
- Use properly cooked quinoa. Ever come out with kind of wet quinoa? That’s a big bummer here, as it will land you with an overly moist, mushy casserole. See my post on How to Cook Quinoa to learn how to get perfectly fluffy quinoa every time.
- Make your own tomato sauce. While you can use store-bought tomato sauce in a pinch, homemade sauce really elevates this dish. My roasted garlic tomato sauce is a dream. Try it!
- Keep things moving. When making the casserole filling, keep the heat to medium-high (no higher) and stir consistently. This will help ensure the filling doesn’t burn and/or stick to the bottom of the pan.
- Watch closely. You’ll only need to broil this casserole for 1 minute to achieve a nice, golden-brown topping. Broilers work fast. So turn the oven light on and keep an eye on the casserole to ensure it doesn’t burn.
Variation Ideas
In the mood to experiment? This recipe is super easy to personalize. Here are a few ideas for you:
- Mediterranean spin. For a taste of the Mediterranean, replace the diced tomatoes with chopped sundried tomatoes in oil (oil drained), a handful or two of spinach, chopped artichoke hearts, and chopped roasted red peppers. Season with dried oregano. You can also replace the mozzarella in the filling (keep as a topping) with Vegan Feta.
- Pesto addition. Replace some of the tomato sauce with a swirl of Basil Pesto for an extra herby twist. White beans and/or spinach would be a nice addition here, too.
- Protein boost. If you want a little extra protein, go ahead and stir some Soy Curl “Chicken” or Tempeh into the filling.
Serving Suggestions
This hearty quinoa casserole can be served as an entree or a side dish. It goes beautifully with a nice big, green salad (this Vegan Caesar Salad or my Chickpea Panzanella Salad would be excellent). I also enjoy it with Garlic Roasted Asparagus or these Balsamic Roasted Veggies.
If you’re serving it as a side dish, consider pairing it with an Italian-inspired main, such as this Baked Eggplant Parmesan or my famous Vegan Chicken Parm.
Storing and Reheating Leftover Casserole
- Refrigerator: Seal the fully cooled leftover casserole in an airtight container or cover tightly with plastic wrap. They’ll stay good in the fridge for up to 3 days.
- Freezer: Once cool, seal the leftovers in a freezer-safe airtight container. You can also cover the casserole dish tightly with a double layer of plastic wrap. It’ll keep in the freezer for up to 3 months. Allow it to thaw in the fridge before reheating.
- To reheat: Transfer the leftover quinoa casserole to a baking dish (or remove the plastic wrap), cover with aluminium foil, and bake for 10 minutes at 350°F (175°C). You can also microwave individual portions in 30-second intervals until warm.
More Cheesy Casserole Recipes
Looking for more quick, cheese-loaded casserole recipes? Check these out:
Enjoy friends! If you make this quinoa casserole, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Easy, Cheesy Quinoa Casserole
Ingredients
- 3 cups cooked quinoa 555g
- 1 cup tomato/pasta sauce 240ml
- ⅓ cup non-dairy milk 80ml
- ¾ cup shredded vegan mozzarella cheese 85g
- 2 medium roma tomatoes diced, 130g
- Shredded basil or parsley or other herb for the top
Instructions
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Preheat the oven to 350℉ (175℃). Grease an 8×8-inch (20×20 cm) baking dish, set aside.
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In a pan over medium high heat, heat the milk and ¼ cup cheese (28g), stirring until melted, about 1-2 minutes. Add the quinoa, tomato/pasta sauce, and half the diced tomatoes. Stir together until combined and creamy.
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Add the quinoa mix to the baking dish and spread until even on the top. Sprinkle the rest of the cheese and tomatoes on top and bake for 15 minutes. Broil for 1 minute afterwards until cheese is bubbly.
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Remove from heat and allow to cook for 5 minutes. Top with shredded basil or parsley or other chopped herb. Enjoy!
Notes
- Use properly cooked quinoa. To avoid a mushy casserole, be sure to get the quinoa right. See my post on How to Cook Quinoa to learn how.
- Keep things moving. When making the casserole filling, keep the heat to medium-high and stir consistently to avoid burning.
- Watch closely. Broilers work fast (sometimes too fast). So turn the oven light on and keep an eye on the casserole in that last minute of cooking.
- Storage. Seal the leftovers in an airtight container (or cover tightly with plastic wrap). They’ll keep in the fridge for 3 days or in the freezer for 3 months. Thaw the leftovers in the fridge and reheat in a 350°F (175°C) oven for 10 minutes, or in the microwave.