Baked Quinoa and Cheese With Veggies

Baked Quinoa  Cheese With Veggies | Mama Papa Bubba

I love making this meal.  It’s filled with veggies, it’s got lots of protein despite not containing meat, and Miss G absolutely gobbles it up.  Not to mention that it makes enough to feed us all both lunch and dinner for a few days… Yay for being able to take a little cooking break!

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It’s really easy to make too.  To get started, I throw on a big pot of organic quinoa and cook it according to the package’s directions.

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In another larger pot, I sauté a whole bunch of veggies.  You can obviously use whichever ones you have on hand, but I usually use carrots, red peppers, broccoli, and onions.  Celery, zucchini, leeks, and cauliflower are nice additions too.

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When the veggies and quinoa are ready, I mix up some milk, eggs, herbs, and salt and pepper in a small bowl and grate some cheese.

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Then I put everything into the large pot on top of the veggies and mix it really well.

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When mixed, I transfer everything into a large casserole pan and top it will a little bit of additional cheese, some wholewheat breadcrumbs {skip to make gluten-free, obviously}, and a sprinkling of herbs.

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Then I pop it in the oven, forget about it for about 45 minutes, and pull it out when the top is crispy and golden.

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Let cool for a few minutes and serve.


Baked Quinoa and Cheese With Veggies (adapted from this recipe)

  • 2.5 cups of uncooked quinoa, cooked according to package directions (I cook ours in 5 cups of water)
  • 1 tablespoon of oil of your choice
  • 3 cloves of garlic, minced
  • 1 medium red onion, diced
  • 2 large carrots, diced
  • 1 red pepper, diced
  • 1/2 head of broccoli, chopped finely
  • 1.5 cups of milk
  • 2 eggs
  • 1 teaspoon of thyme
  • 1 teaspoon of parsley
  • 1 teaspoon of basil
  • salt and pepper to taste
  • 2 cups of grated cheese of choice {a really sharp white cheddar is especially delicious}
  • 1/3 cup of wholewheat bread crumbs


Cook quinoa according to package directions.  In another larger pot, add oil and slowly sauté veggies until almost soft.

In a separate bowl, whisk eggs, milk, herbs, salt and pepper well.

Add quinoa and egg/milk mixture to the veggie pot along with 1 1/2 cups of the grated cheese.  Mix well.

Dump the contents of the pot into a lightly oiled casserole dish and flatten with the back of a spoon.  Sprinkle on the remaining 1/2 cup of cheese and the breadcrumbs.  Add an extra sprinkle of herbs if you like.

Bake in a 350 degree oven for approximately 45 minutes.  Broil for a few minutes at the end of the cooking time to make the top golden and crunchy.




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