Quinoa veggie casserole

I love using quinoa when ever possible. I love the fact that it is such a versatile ingredient plus also gluten-free. This quinoa veggie casserole is super simple and easy to make. You can swop any of the ingredients in this recipe as well as add any of your choice.

Quinoa Veggie Casserole | Eat Good 4 Life

Quinoa is one ingredient I always keep stocked in my pantry. As well as brown rice, it is one ingredient that I use very often, especially for dishes such as this quinoa veggie casserole.

I have done may different types of quinoa casseroles before but most have been baked. This one is done on the stove stop and while I like baking the quinoa making it this way it is still very easy.

Quinoa, besides being gluten-free, it is high in protein, high in fiber and contains many essential minerals. It also contains several flavanoids that have anti-inflammatory, anti-viral, anti-cancer and anti-depressant effects. A very easy to prepare ingredient with many positive health and nutritious properties.

If you are looking for something easy, meatless and healthy to make for dinner look no further. This recipe it is it.

For the quinoa veggie casserole recipe visit my friends at nuts.com. I have partnered with this amazing company which provides a large variety of nuts, grain, flours, seeds and many more healthy ingredients to cater to any restrictive diet. If you are looking for your healthy ingredients I am sure you will find them at Nuts.com. They ship anywhere in the U.S.A.

Enjoy!

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35 comments

  1. Sounds amazimg except for the taco seasoning. Instead of the taco seasoning try using cumin , chilipowder, paprika, and a pinch of cayanne. That taco seasoning crap has alot of sodium in it and prob other stuff to..

  2. Is the quinoa already cooked or are you saying uncooked?

  3. What brand of taco seasoning do you use?

  4. I’ve made quinoa chili before, but never in a slow cooker, so I LOVE this! :)

  5. There are couple of things I need to get, a slow cooker and a kitchenaid. Can’t believe I don’t have em’, this chili is a must try. I am a big vegetarian fan, and this looks so so delicious.
    Thanks for sharing an awesome recipe.

  6. Nice dish with seasoning ingredients. In my region, south east of Europe, also known as Balkan we have a few similar recipes. The only difference is that we use a lot of onion , garlic and paprika to cooked dishes like this one. But it is always good to try something different and I will definitely will cook it over weekend. Let you know how me and my family like it:)

  7. I made this and it was delish!

  8. do you know of any place else to get the natural taco seasoning? It sounds like a great recipe

    • You can also find it at whole foods or just make your own w/ a mixture of spices like cumin, paprika, oregano, chili powder, onion and garlic powder and salt :-) Thanks for visiting my blog.

  9. I have to leave earlier than I wante and need to have this ready when I get home. Could I cook it on low for 7-8 hours or would that ruin the beans?

  10. Can you use regular canned beans?

    • If you want to use regular canned beans you don’t need to use the slow cooker. You will be done pretty much just in 20-30 minutes sine the beans will be cooked already. You can do this recipe in your stove top.

  11. Great recipe! I made this for lunch today (it’s raining in WA, lol) on the stovetop, since I used canned beans. I added two bell peppers and used 1 can each of black beans, red kidney beans, and garbanzo beans. It tasted delicious and my meat-loving hubby enjoyed it with some leftover rotisserie chicken added. :) Thank you!

  12. Can I use canned beans instead of the ones I have to soak overnight?

  13. Just wanted to say that i made this and it is amazing!

    If i added beef would that work too? As in add it in the start with the beans?

  14. Yes that would work just fine :-)

  15. This looks great. Really have to locate that slow cooker. :-)

  16. Love this for a hearty, meatless dinner! Sounds perfect on this cold, snowy day we’re having today!

  17. Such a wonderful, easy recipe and so versatile! I could easily see throwing some chopped zucchini into this when the weather warms up.

  18. This recipe looks delicious! How much less water would you use for this recipe if you use canned beans instead of dried?

  19. Just wanted to make a note: after soaking the beans, I’d definitely recommend boiling them for 10 minutes before putting them in the slow cooker. I was completely unaware of the endogenous toxins within beans, especially red kidney beans, which actually intensify when cooked at low temperatures. Both my husband and myself were pretty sick after eating this, did a quick google search, and… who knew??
    http://www.independent.co.uk/life-style/health-and-families/features/beware-of-the-beans-how-beans-can-be-a-surprising-source-of-food-poisoning-931862.html

  20. If I wanted to add ground turkey into the recipe when would I add it in? Cooked or uncooked? 

  21. Are the beans 16 ounces BEFORE soaking , or 16 ounces AFTER soaking? I’m a bean soaking novice. Thank you!

  22. Do you rinse the quinoa first?

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