Baked Parmesan Quinoa Casserole

Baked Parmesan Quinoa Casserole
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 128.3
  • Total Fat: 2.1 g
  • Cholesterol: 1.8 mg
  • Sodium: 293.9 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 6.7 g

View full nutritional breakdown of Baked Parmesan Quinoa Casserole calories by ingredient


Quinoa and veggies baked with Parmesan cheese Quinoa and veggies baked with Parmesan cheese
Number of Servings: 6


    1.5 cup Bob's Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C)
    3 cup Kirkland Signature Organic Chicken Stock / Broth (1 Cup) (by JAZZDIVA1)
    2 cup Spinach, fresh
    1 cup, sliced Zucchini
    1 can Canned Tomatoes
    1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh
    1 cup, chopped Onions, raw
    3 tbsp Parmesan Cheese, shredded
    garlic, salt and pepper to taste


Rinse quinoa and cook 1.5 cups dry quinoa using the 3 cups chicken broth per package instructions
Saute onions using the liquid from the canned tomatoes
Once onions are clear - add zucchini, spinach and tomatoes
(If desired - add 2 cloves garlic chopped now)
Salt and pepper to taste

Once quinoa is cooked, combine quinoa, 2 tbsp cheese and veggie mix in a baking pan.

Sprinkle remaining cheese on top
Cook for 25 minutes at 375

Can be eaten as a side or a main dish

Serving Size: Makes 6 - 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user DOING-IT-4ME.