Quinoa Bake Casserole

About recipe

This Quinoa Bake is an easy, dump-and-bake casserole dish that features dry quinoa, veggies, vegetable broth, and a homemade green enchilada sauce. This dish only takes about 10 minutes of prep and bakes for 45 minutes.

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Ingredients (serves 1)

  • 1 cup dry quinoa 
  • 1 ¼ cup vegetable broth 
  • 10 oz can diced tomatoes and green chiles 
  • 10 oz can enchilada sauce of choice 
  • 1 cup green peas 
  • 1 tsp chili powder 
  • ½ tsp cumin 
  • ½ tsp garlic powder 
  • ½ tsp onion powder 
  • ¼ tsp salt 
  • 1 cup Mexican blend shredded cheese 

For homemade green enchilada sauce: 

  • 1 Tbsp olive oil 
  • 4 cans diced green chiles 
  • 4 garlic cloves, peeled and minced 
  • Small white onion, peeled and diced 
  • 1 jalapeno, cored and diced (optional) 
  • 1 cup vegetable stock 
  • 1.5 tsp cumin 
  • 1 tsp salt 
  • ½ tsp pepper 


  1. Prepare enchilada sauce by heating oil in a saute pan over medium-high heat. Add onion and jalapeno and saute for 5 minutes, stirring occasionally for 5 minutes. Add garlic and cook for 1-2 more minutes.  
  2. Transfer onion mixture to a blender or food processor. Add vegetable stock, green chiles, cumin, salt, and pepper. Puree until smooth. 
  3. Preheat oven to 375 degrees F. Lightly oil a 9×13 baking dish. Rinse quinoa in a fine mesh sieve for 30 seconds or until water runs clear. 
  4. Heat vegetable broth until simmering on the stove in a small pot.  
  5. Combine all ingredients except for cheese and toppings in baking dish. Mix well. 
  6. Cover tightly with foil. Bake for 30 minutes on the middle oven rack.  
  7. Remove foil and stir. The quinoa should be cooked through but the casserole will still be liquidy.  
  8. Bake for an additional 15 minutes or until quinoa is firm and the excess liquid evaporates. 
  9. Top with shredded cheese and return to oven for 5 minutes.  
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