Sun Dried Tomato and Feta Quinoa Casserole
This Mediterranean-style quinoa casserole is loaded with bell peppers, sun-dried tomatoes, and feta. It's a super easy to make vegetarian and gluten-free casserole dish that makes a delicious weeknight meal.
It's casserole time again! This time, I bring you a delicious and healthy, Mediterranean-style quinoa casserole. Big time yum. ?
A few months ago, I realized there were no casserole recipes on The Endless Meal. Like, none. Zip. Zero. That needed to change. Since then, there's been the Healthy Tuna Casserole and the Healthy Vegan Green Bean Casserole.
I know it's not exactly a casserole rich archive of recipes yet, but this quinoa casserole gets us one step closer.
You guys, you're going to love this one.
This quinoa casserole is loaded with delicious Mediterranean flavors. There're sun-dried tomatoes, feta cheese, olives, capers, artichokes, basil, peppers, and tomatoes. It's all the good stuff wrapped up into one pan of deliciousness.
So can any of you with super keen eyes spot what that green stuff is on top of the casserole? I'm passing it off as Italian parsley, but it's totally not.
I came home from the grocery store with everything I needed to make this quinoa casserole for you guys. My plan was to top it with basil, cause basil is awesome. After I took the casserole out of the oven I went to grab the basil from the shopping bag, but it wasn't there. It wasn't on the counter, or in the fridge. I looked on the floor, thinking maybe I knocked it down. I checked the receipt and had been charged for it. My handsome man went down to the truck to see if it had fallen out of the bag, but no luck. I decided the cashier hadn't put it in the bag, and was feeling a little irritated at her for being so absent-minded.
It also happened to be the only day this house has ever not had parsley in it. Being a food blogger means I ALWAYS have parsley on hand to garnish with. The only thing that was similar enough was some celery leaves.
What do you think? Do they look like parsley to you?
So this basil …
The next day I pulled the box of spices out of the pantry and found the basil (now wilted and sad looking) sitting on top. What was I thinking?!! Serious pregnant brain happening here.
Sorry grocery store cashier for blaming MY absent-mindedness on you!
And if you love quinoa recipes as much as we do, check out this Mediterranean quinoa salad!
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More Delicious Pasta Dishes:
- Sage Pumpkin Pasta Bake with Kale + Buttered Pecans
- Makeover Pumpkin Mac and Cheese Casserole
- Maple Bourbon Sweet Potatoe Ribbon Casserole
- The Best Easy Eggplant Involtini
- One-Pot Vegan Pasta with Spicy Sun-Dried Tomato Sauce
- Homemade Ravioli
Sun Dried Tomato and Feta Italian Quinoa Casserole
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- 1 ½ cups quinoa
- ¼ cup each: sun-dried tomato pesto, chopped artichoke hearts (from a can), and chopped kalamata olives
- 2 tablespoons chopped sun-dried tomatoes, I like to use oil packed
- 1 ½ teaspoons each: dried thyme, basil, oregano and chili flakes
- ½ teaspoon dried rosemary, crushed
- 2 cloves garlic, grated with a Microplane or very finely minced
- ½ teaspoon sea salt and fresh cracked pepper
- 1 cup grated mozzarella, divided
- ½ cup crumbled feta cheese, plus a little extra
- 2 bell peppers, sliced
- ½ red onion, sliced
- Cherry tomatoes and fresh basil or parsley, for garnish
- Preheat your oven to 375 degrees.
- Place the quinoa in a medium-sized pot and add 3 cups of water. Bring it to a boil then reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes, or until the quinoa is soft and the water has been absorbed.1 ½ cups quinoa
- While the quinoa is cooking, prepare the rest of the casserole. Add all the ingredients on the list through the salt and pepper to a 9×13 casserole dish and mix together. When the quinoa has finished cooking, add it to the casserole dish along with ½ cup of the mozzarella and the feta cheese and mix everything until it is well combined.¼ cup each: sun-dried tomato pesto, chopped artichoke hearts (from a can), and chopped kalamata olives, 2 tablespoons chopped sun-dried tomatoes, 1 ½ teaspoons each: dried thyme, basil, oregano and chili flakes, ½ teaspoon dried rosemary, 2 cloves garlic, ½ teaspoon sea salt and fresh cracked pepper, ½ cup crumbled feta cheese
- Press the quinoa down lightly in the casserole dish and top with the bell peppers, onion, and remaining ½ cup of mozzarella.2 bell peppers, ½ red onion
- Bake in the preheated oven, uncovered, for 40-45 minutes, or until the casserole is bubbling and the peppers are soft. Remove the quinoa casserole from the oven and let it sit for 5-10 minutes before serving.Cherry tomatoes and fresh basil or parsley