• Prep Time: 20 mins
  • Cooking Time: 40 mins
  • Serves: 4

Medetaranean Style Quinoa Casserole

  • Recipe Submitted by on

 Ingredients List

  • 1½ 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 (I like to use oil packed)
  • 1½ teaspoons each: dried thyme, basil, oregano and chili flakes
  • ½ teaspoon dried rosemary, crushed
  • 2 garlic cloves, grated with a Microplane or very finely minced
  • ½ teaspoon sea salt and fresh cracked pepper
  • 1 cup grated mozzarella, divided
  • ½ cup crumbled feta cheese, plus a little extra
  • 2 bell peppers, sliced
  • ½ red onion, sliced
  • Cherry tomatoes and fresh basil or parsley, for garnish


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.
While the quinoa is cooking prepare the rest of the casserole. Add all the ingredients up to and including 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 ½ cup of the mozzarella and the feta cheese and mix everything until it is well combined.
Press the quinoa down lightly in the casserole dish and top with the bell peppers, onion, and remaining ½ cup of mozzarella.
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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?