This delicious, hearty, and fluffy quinoa casserole is filled with amazing Indian spices, flavorful chickpeas, and tons of veggies. 1 Pan 1 Step Pour and bake. No need to stand around and fry anything!Gluten-free, nut-free
Table of contents
This is a super quick casserole.The technology is similar to mine Rice and Chickpea Casserole (grilled chana pulau) but we made this dish using quinoa instead of rice and had a different flavor.
It requires 1 baking sheet and only 1 step. No need to stand around sautéing and keeping an eye on the veggies and quinoa every step of the way.
You can change the spices to your liking and add different proteins like white beans, other legumes, tofu, vegan chicken, or others! .
If you want a mix of spices, try Cajun spice blend Otherwise Curry powder or other Ethiopian Berber spices in place of the Indian spices in this recipe. The results will still be great!
We just add all the aromatics, spices and sauces to the base and then top it with quinoa, chickpeas and some broth. Cover with parchment paper and bake. That's it!
Roasting brings out the aroma from the bottom of the pot and the result is delicious. They are roasted slowly and everything starts to simmer in the oven and the quinoa is cooked evenly.
Take the plate out and at this point you can add some chopped broccoli. If you want a creamier version, add a little non-dairy yogurt or non-dairy cream and mix.
Top with some lime juice, chopped onions or other crunchy vegetables and herbs like scallions or cilantro, and serve.
Why you’ll love this quinoa casserole
- Dump complete one-step baking process
- Loaded with flavour, fluffy quinoa, veggies and chickpeas
- Easy, one pot meal
- customizable! Make your own using your favorite spices.
- Gluten and nut free.Easily made and soy-free
Recipe card
Spicy Quinoa Casserole
This fluffy quinoa casserole is packed with amazing Indian spices, delicious chickpeas, and tons of veggies. 1 Pan 1 Step Pour and bake. No need to stand around and fry. It comes together quickly and easily.Gluten-free, soy-free, nut-free
Serving size: 4
Calories: Chapter 369kilocalories
raw material
- 1 teaspoon Oil
- 1/2 cup (80 G) chopped onions
- 2 spoon ginger garlic paste or 5 cloves garlic, minced and 1 inch ginger, minced
- 2 teaspoon Kashmiri chilli powder Or use paprika
- 1 spoon soy sauce use soy sauce for gluten-free or omit
- 1 spoon ketchup
- 1/4 teaspoon Black pepper
- 1/2 red or green bell pepper Chopped or sliced, or a mix of both
- 1/4 cup (32 G) chopped carrots
- 1 cup (170 G) dry quinoa Wash and drain
- 15 ounce (425.24 G) Can chickpeas be used? drained, or 1 1/2 cups cooked chickpeas
- 2 1/4 cup (532.32 ml) water or stock Heat to boiling
- 1/2 teaspoon Salt
- scallions, pepper flakes, chopped nuts and/or seeds, fresh herbs, and lemon or lime juice for decoration
instruct
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Preheat oven to 400° F (205° C).
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In a 9×11-inch or similar baking pan, add oil to the bottom of the pan and spread it evenly, then add the onion, ginger-garlic paste/mince, Kashmiri chili powder, soy sauce, tomato paste, black pepper, and bell pepper and stir well . Even put this mixture at the bottom of the dish and top it with carrots, quinoa, chickpeas and spread it out but don't mix it with the bottom layer. (They will be toasted on the bottom while the quinoa cooks on top). ortoast the aromatics for 10 minutes, then continue adding the carrots, quinoa, and chickpeas.
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Add salt to the water. If you haven't already, heat the water or stock until almost boiling and pour it gently onto the baking sheet. Flatten lightly, line a baking sheet with parchment paper, and bake for 40 to 45 minutes. Check that the quinoa is cooked at 35 minutes and stir the mixture gently to see if the edges are starting to char. If the quinoa is not done yet, cover with parchment paper again and bake for another 5 minutes.
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Remove the baking sheet from the oven and leave it for another 5 minutes or so. You can add about 1/2 cup of chopped broccoli to the quinoa while it's still hot, mix well, then cover with parchment paper and let sit for 5 to 6 minutes. The heat of the casserole will blanch the broccoli. If you want a creamier version, add 1/4 cup non-dairy cream or non-dairy yogurt at this time and mix.
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Mix and fluff the quinoa well, then serve in bowls and top with some crunchy scallions, cilantro or chopped onions, some pepper flakes or black pepper, and a squeeze of lime or lemon juice.Some nuts or seeds would also be a great garnish
video
notes
To make this with rice, use one cup of basmati rice and reduce the water to two cups.
This recipe is gluten and nut free. You can use some chopped nuts and seeds for garnish, but they are not necessary for the recipe. The nut can be omitted if desired.
To make it soy-free, use coconut aminos.
For gluten-free, use soy sauce instead of soy sauce.
Nutrition
nutrient content
Spicy Quinoa Casserole
Amount per serving
Calories Chapter 369
Calories from Fat 63
% Daily Value*
fat 7 grams11%
Saturated fat 1g6%
sodium 511 mgtwenty two%
Potassium 681 mg19%
carbohydrate 62 gramstwenty one%
Fiber 12 grams50%
8 grams of sugar9%
protein 17 grams34%
Vitamin A 2154IU43%
Vitamin C 23 mg28%
calcium 90 mg9%
iron 5 mg28%
*Percent Daily Values based on a 2,000 calorie diet.
Ingredients and Substitutions
- AROMATICS – Onions and ginger-garlic paste slowly roast in the sauce and spices at the bottom of the pan.
- Sauces – Soy sauce and tomato sauce add umami, salty and sweet flavors to dishes.
- Spice Powder – Kashmiri Chili Powder and Black Pepper add even more amazing flavor!
- Vegetables – Carrots and bell peppers bring even more texture and flavor to this quinoa casserole.
- Quinoa – You can use quinoa or rice in this casserole.
- Chickpeas – Chickpeas are a great complement to quinoa and can add protein to dishes.Use other beans or tofu for variations
- Water or Stock – Boiling hot water or vegetable stock will add the moisture needed to cook the quinoa and soften the chickpeas.
- Garnish – Top with scallions, pepper flakes, chopped nuts and/or seeds, fresh herbs, and lemon or lime juice to add even more flavor and texture.
💡Tips
- The edges of this casserole may burn and the quinoa may cook faster depending on your pan, oven, etc., so check after 35 minutes and stir if needed.
- If you want to add more vegetables, chop 1/2 cup of broccoli and add at the end of baking. The residual heat from the quinoa casserole will steam the broccoli to perfection!
- For a creamy casserole, add some non-dairy yogurt or non-dairy cream before fluffing the quinoa.
How to Make Spicy Quinoa Casserole
Preheat oven to 400° F (205° C).
In a 9×11-inch or similar sized baking pan, add oil to the bottom of the pan and coat evenly, then add the onions, ginger-garlic paste, Kashmiri chili powder, soy sauce, tomato paste, black pepper, and bell pepper and stir well. Even this mixture is at the bottom of the dish. Then sprinkle the carrots, quinoa, chickpeas on top and spread out but do not mix with the base layer.
Don't mix the aromatics into them, they will bake on the bottom and the quinoa on top will cook.
Alternatively, toast the aromatics for 10 minutes, then continue adding carrots, quinoa, and chickpeas.
Add salt to the water. If you haven't already, heat the water or stock until almost boiling and lightly drizzle it over the baking sheet. Flatten lightly, line a baking sheet with parchment paper, and bake for 40 to 45 minutes.
Check that the quinoa is cooked at 35 minutes and stir the mixture gently to see if the edges are starting to char. If the quinoa is not done yet, cover with parchment paper again and bake for another five minutes.
Remove the baking sheet from the oven and let it sit for another 5 minutes or so, then remove the parchment paper. You can add about 1/2 cup of chopped broccoli to the quinoa while it's still hot, mix well, then cover with parchment paper and let sit for five to six minutes. The heat of the casserole will blanch the broccoli. If you want a creamier version, add 1/4 cup non-dairy cream or non-dairy yogurt at this time and mix.
Mix and fluff the quinoa well, then serve in bowls and top with some crunchy scallions, cilantro or chopped onions, some pepper flakes or black pepper, and a squeeze of lime or lemon juice.
frequently asked questions
This recipe is gluten and nut free. You can use some chopped nuts and seeds for garnish, but they are not necessary for the recipe. The nut can be omitted if desired.
To make it soy-free, use coconut aminos.
For gluten-free, use soy sauce instead of soy sauce.
To make this with rice, use one cup of basmati rice and reduce the water to two cups.
To change up the flavor, use some Jamaican curry powder, Cajun spice blend, or chili powder blend. You can also add some garam masala or curry powder as per the current recipe. It complements the flavor profile.
