Mediterranean Quinoa Casserole
This Mediterranean-style quinoa casserole is the most flavorful yet nourishing meal. It's a hearty vegetarian main that's loaded with veggies and herbs and topped with melty mozzarella and feta cheeses. It's easy enough for weeknights, and it's ready in an hour!
For more recipes with this nutty, versatile pseudo-grain, try our cozy quinoa vegetable stew and autumn quinoa salad with sweet potatoes.
Table of contents
This warm, flavorful, healthy, and cheesy all-in-one quinoa casserole will satisfy your longing for a meal that's both nourishing and delicious. It's easy, and it gets bonus points for being packed with plant-based protein, fiber, and nutrients.
It's a layer of fluffy cooked quinoa combined with all our favorite Mediterranean ingredients: sun-dried tomato pesto, artichoke hearts, and kalamata olives, our homemade Italian seasoning, and cheese.
It's topped with bell peppers, red onions, and more cheese then baked until it's bubbly. Serve it with some cherry tomatoes and fresh herbs like basil or parsley and dig in!
Quinoa is the perfect grain (or pseudo-grain because it's technically a seed), for this recipe because it's healthy, tasty, and cooks up quickly. If you have leftover brown rice, you could definitely use that as well.
It's a versatile recipe so feel free to use whatever veggies you have on hand. You could even add in some white beans or chickpeas for added protein. It's easy to make vegan by using vegan cheese or if you're a meat eater, add in chunks of cooked chicken breast or sausage.
It's quick to throw together and it all gets mixed in the casserole dish so clean-up is a breeze. It's perfect for making ahead, and the leftovers taste even more delicious the next day for lunch!
Quinoa casserole ingredients
This Mediterranean-style quinoa casserole is jam packed with bold nutrient-dense ingredients. Here's everything you need to make it:
- Quinoa – we use regular quinoa, but you can use any variety like red, or tri-color/rainbow quinoa.
- Sun-dried tomato pesto – a store-bought sun-dried tomato pesto works perfectly for this recipe, and regular pesto works, too.
- Artichoke hearts – they're the sweet and tender ‘heart' of the artichoke. You can find them in small glass jars, usually in the Italian section of your grocery store.
- Kalamata olives – buy them pre-sliced for easy preparation.
- Sun-dried tomatoes – sun-dried tomatoes have an intense sweet tart tomato flavor. We recommend using oil packed ones for this recipe. You can also use dry-packed ones but you will need to hydrate them in some warm water first to plump them up.
- Italian seasoning – try our easy-to-make homemade Italian seasoning, or use a store-bought mix.
- Garlic – for a sweet and pungent kick, and because it makes everything taste so much better!
- Sea salt + black pepper – for seasoning, to taste.
- Mozzarella + feta cheese – we love the combination of creamy mozzarella cheese and tangy feta but feel free to swap for your favorite cheese.
- Bell peppers + red onion – a colorful mix of bell peppers and red onion are what we use but feel free to swap for your favorite vegetables like chopped zucchini, fresh spinach, carrots, fennel, or broccoli florets.
- Cherry tomatoes and fresh parsley or basil – for garnish.
How to make quinoa casserole
If you're looking for a healthy and delicious main for weeknights, add this Mediterranean casserole to your menu! Just dump it all in your casserole dish and bake it. It's so quick and easy to make in just a few simple steps:
- Start by cooking the quinoa until it's tender.
- Toss everything together in your casserole dish including the sun-dried tomato pesto, olives, artichoke hearts, Italian seasoning, garlic, salt, pepper, and cooked quinoa. Mix in half of the cheese.
- Press it all down and then top it with the bell peppers, sliced red onions, and the remaining cheese.
- Bake it until the cheese is bubbly then serve it warm!
Full recipe instructions are in the recipe card below.
Store any leftovers in the fridge in an airtight container for 3-4 days. They taste great for lunch the next day!
Sure! It would taste great with other grains like short or long-grain brown rice, farro, or wheat berries.
A lot of the flavor in this recipe comes from the feta cheese and mozzarella. If you choose to omit them, make sure to taste-test the casserole before you put it into the oven. You may want to add extra salt, herbs, or dairy-free pesto to boost the flavor.
What to eat with quinoa casserole
This Mediteranean casserole is a complete meal but tastes great alongside a crunchy kale salad or a cozy bowl of soup.
And if you love quinoa recipes as much as we do, check out this Mediterranean quinoa salad!
Favorite vegetarian dinner recipes
Mediterranean Quinoa Casserole Recipe
If you love this recipe as much as we do, let us know with a 5-star rating!
- 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, packed in oil
- 1 tablespoon Italian seasoning
- 2 cloves garlic, grated with a Microplane or very finely minced
- 1 teaspoon EACH: sea salt and pepper
- 1 cup grated mozzarella, divided
- 1 cup crumbled feta cheese, divided
- 2 bell peppers, chopped
- ½ red onion, sliced
- Cherry tomatoes and fresh basil or parsley, to serve
- 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 the sun-dried tomato pesto, artichokes, olives, sun-dried tomatoes, Italian seasoning, garlic, salt, and pepper to a 9×13 casserole dish and mix them together. When the quinoa has finished cooking, add it to the casserole dish along with half of the mozzarella and half of 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 tablespoon Italian seasoning, 2 cloves garlic, 1 teaspoon EACH: sea salt and pepper, 1 cup grated mozzarella, 1 cup crumbled feta cheese
- Press the quinoa down lightly in the casserole dish and top with the bell peppers, onion, and remaining cheese.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
I love quinoa, tomatoes, garlic, and cheese, so this recipe is a match made in heaven! I can’t wait to try it with tomatoes fresh from the garden. Thanks so much for sharing!
The flavors in this were so amazing! All the things we love! Give us feta and sundried tomatoes every day!!!
Such a delicious casserole. I added some white beans and diced chicken and the family loved it! I plan to make again next week.
Such a wonderful and flavorful vegetarian meal! I especially love the addition of the mozzarella and feta cheese.
I am always looking got new ways to use quinoa and this was incredible. So light and fresh.
This was very good. I found another online recipe to make the sun dried tomato pesto. I was tempted to add more pesto than the recipe called for, but it turned out very flavorful as is. I look forward to playing around with the veggie add-ins next time.
I was very pleased about how this turned out! I am making it again and will add more quinoa and veggies to make it a bit bigger for my hungry family! Glad I found this gem!
Sounds delicious! Do you have any recommendations for making it ahead of time and freezing it? Do you recommend precooking it at all or just cooking the casserole entirely from frozen?
I always prefer things freshly cooked so I’d recommend assembling it then baking it from frozen.
Just made this tonight and it was great. Boyfriend loved it too. Thanks!!
Only comment I would make is that, for my oven, I definitely wouldn’t cook it longer than 40 minutes. Next time I make it, I will check it at 35.
Yay! I’m so happy to hear that!
Can this be assembled ahead, refrigerated and baked the next day?
Absolutely it can be. You’ll want to add 10 minutes or so to the baking time as you’ll be baking it from cold. 🙂
I wonder if this could be made with farro, instead of quinoa? Or would the farro be over cooked? The recipe looks yummy, but my husband doesn’t like quinoa
To be totally honest, I’ve only cooked with farro a couple times so I’m really not sure how it would be in this recipe.
This looks super good, I can’t wait to try it!!! Just wondering if I can’t freeze it to keep it for later?
I cannot miss a recipe features sun dried tomatoes (and tomato pesto!) Besides, you managed to use almost all my favorite ingredients. So I’m fully in love with this delicious summer casserole:) Well done, Kristen!
Thanks, Ben! It really is delicious. 🙂
Hahahaha, I am also pretty much helpless without basil if I make a delicious hot savory dish! Parsley tastes good too but it doesn’t have the same flavor though 🙂 this looks so hearty and flavorful, definitely something that would be amazing to serve to the whole family!
I so agree … parsley is just not the same! 🙂
I LOVE this! It looks soooo good! You sold me with the sun-dried tomatoes and feta. Yum!