• Cooking Time: 30-35 minutes
  • Servings:
  • Preparation Time:


Reprinted from Celi-Yak News Spring 2013



  • 1 cup quinoa
  • 2 cups water
  • 2 Tbsp butter
  • 1 cup diced onion
  • 3 cups broccoli florets
  • ¼ tsp salt cup ricotta cheese
  • 2 cups sliced white button mushrooms
  • 1 cup chopped red bell pepper
  • 1 tsp basil pesto (I used about a Tbsp for a bit more flavor)
  • 2 large eggs
  • 1 cup shredded cheddar cheese
  • ½ light sour cream
  • ¼ tsp black pepper
  • More shredded cheddar cheese for topping if you want it


  • Preheat the oven to 350°.
  • Spray with cooking oil or grease a 13X9 inch casserole dish.
  • Bring the quinoa and water to a boil.
  • Reduce to a simmer, cover and cook for 10 minutes.
  • Turn the heat off and leave the covered pot on the burner for an additional 6 minutes.
  • Remove the lid and fluff with a fork. Set aside.
  • Melt the butter in a large pot or frying pan.
  • Add the onion and cook until soft and opaque, about 5 minutes. Stir in the broccoli, salt 2 Tbsp water. Saute for 2 minutes, then add mushrooms, red pepper and pesto.
  • Cook until mushrooms are softened.
  • Remove from heat and stir in quinoa.
  • Beat the eggs in a bowl and stir in cheddar cheese, ricotta and sour cream. Mix well. Season with pepper and fold into quinoa-vegetable mixture. Spread into the prepared casserole dish and top with shredded cheddar cheese if desired.
  • Bake on the center oven rack for 30 to 35 minutes.

Categories: Casserole  Gluten-Free 

Author Credit: Patricia Green & Carol Hemming

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