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Sun Dried Tomato and Feta Quinoa Casserole is a super healthy and easy to make Italian weeknight dinner recipe. It makes a great vegetarian Meatless Monday supper. | theendlessmeal.com

Sun Dried Tomato and Feta Italian Quinoa Casserole

  • Author: Kristen Stevens
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: American

Description

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.


Scale

Ingredients

  • 1 1/2 cups quinoa
  • 1/4 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 1/2 teaspoons each: dried thyme, basil, oregano and chili flakes
  • 1/2 teaspoon dried rosemary, crushed
  • 2 garlic cloves, grated with a Microplane or very finely minced
  • 1/2 teaspoon sea salt and fresh cracked pepper
  • 1 cup grated mozzarella, divided
  • 1/2 cup crumbled feta cheese, plus a little extra
  • 2 bell peppers, sliced
  • 1/2 red onion, sliced
  • Cherry tomatoes and fresh basil or parsley, for garnish

Instructions

  1. Preheat your oven to 375 degrees.
  2. 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.
  3. 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″x13″ casserole dish and mix together. When the quinoa has finished cooking, add it to the casserole dish along with 1/2 cup of the mozzarella and the feta cheese and mix everything until it is well combined.
  4. Press the quinoa down lightly in the casserole dish and top with the bell peppers, onion, and remaining 1/2 cup of mozzarella.
  5. 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.