Taste of Italy Quinoa Casserole

Inspired by The Iron You

Taste of Italy Quinoa Casserole

Savory,, cheesy, delicious vegetarian Italian inspired healthy casserole made with tempeh “beef” crumbles, loads of veggies and quinoa. You’ll wish you had leftovers!

  • 2.5 cups cooked quinoa (1 cup uncooked quinoa)
  • 2 cups vegetable broth
  • 1 can 15 oz. tomato sauce
  • 1 tbsp extra virgin olive oil
  • 1 whole onion, (diced)
  • 4 cloves garlic, (minced)
  • 1/2 cup Parmesan cheese
  • 1 cup shredded mozzarella
  • 10 oz container cherry tomatoes, (halved)
  • 8 oz container sliced baby bella mushrooms
  • 1 whole zucchini (diced)
  • 2 cups frozen chopped spinach
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/4 cup pine nuts
  • Fresh ground pepper to taste
  • 1/2 oz. fresh basil (about 1 cup roughly chopped)
  • 1 tbsp Balsamic vinegar

Optional (but delicious addition-also adds substantial amount of protein): Tempeh “beef” crumbles

Tempeh “beef” crumbles:

  • 8 oz. package tempeh, (crumbled)
  • 1 tbsp extra virgin olive oil
  • 1/2 teaspoon minced garlic
  • 2 teaspoons soy sauce (or liquid amino acids)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/4-1/2 teaspoon red pepper flakes
  • Fresh ground pepper to taste
  1. Preheat oven to 375°F.
  2. Using non-stick cooking spray or olive oil, coat a 9×13 baking dish and set aside.
  3. Heat olive oil in a large saucepan over medium heat, wait 1 minute. Place onion in pan and saute’ for about 5 minutes until translucent. Add garlic, 1/2 teaspoon salt, oregano, and red pepper flakes. Saute’ for another minute.
  4. Next, add the tomato sauce and heat until to a gentle simmer. Once simmering add mushrooms, zucchini, and spinach. Cook for another 10 minutes. (While waiting for this to cook is a good time to cook the tempeh “beef” crumbles)
  5. Skip this step if not adding tempeh. Heat olive oil in a medium skillet for one minute, add garlic and soy sauce. Then, crumble the tempeh into pieces in the pan. Throw in all seasonings and cook for about 5-7 minutes. The crumbles should finish cooking right around the time the sauce does.
  6. After the sauce has been cooking for about 10 minutes turn the heat off. Place quinoa, tempeh crumbles, parmesan cheese, half of the mozzarella cheese, half of the cherry tomatoes, and half of the pine nuts into the sauce.
  7. Then, place the mixture into the prepared baking dish. Evenly spread the rest of the mozzarella cheese, cherry tomatoes, and pines nuts on top of the dish. Bake for 15-20 minutes and then broil for 2-4 minutes until the cheese is nice and bubbly on top.
  8. Once finished baking, remove from the oven. Let the dish cool for about 5 minutes, then top it off with fresh basil and balsamic vinegar. Enjoy!

Wait, I didn’t have to scroll FOREVER…

I absolutely love cooking and have spent YEARS scouring the internet for recipes. You know what really urks me? Having to scroll FOREVER through Sally’s adventures with her dog on a rainy Sunday morning…yada yada yada…just to get to the RECIPE! That’s why my recipes will be found FIRST. If you want to hear more about what I have to say you can search throughout my website otherwise, enjoy the easy to find recipes!

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