Summer Quinoa Casserole with Slow Roasted Tomatoes


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Summer produce makes it easy for me to get the recommended servings of fruits and vegetables every day. There are so many fresh and delicious options like stone fruit, berries, cucumbers, tomatoes, zucchini, peppers… This quinoa casserole is full of summer vegetables and comes together really easily. With a bit of weekend prep, you can get dinner on the table in 30 minutes!

First, I want to talk about these beautiful (and delicious) slow roasted tomatoes. As a child, I had a hard time with the texture of tomatoes. Sound familiar? Maybe you’re in a similar situation. However, these slow roasted tomatoes take care of that texture, and concentrate the beautiful sweet and tart flavor of tomatoes. They’re not as tough and leathery as sun dried tomatoes, but they hint at that same intense flavor. Slow roasted tomatoes are a good weekend project, as they cook, well, slowly. I pop them in the oven at a low temperature and move on to do housework or watch movie. When they’re done, I keep them in an airtight container and store them up to one week.

Speaking of movies, I watched What the Health a couple weeks ago, after some good friends recommended it. Overall, it was informative, though nothing I hadn’t previously heard/read/researched. But there were a lot of over the top, almost conspiracy theory-like perspectives. Nevertheless, the focus on consuming a more whole foods and plant based diet rang clear. And I can get behind that.

Since these friends were coming over for dinner, I wanted to be sure to offer a meal that met their needs and didn’t feel restrictive. This quinoa casserole was perfect for dinner.

Multicolored, whole grain quinoa mixed with hearty black beans. A pile of fresh summer vegetables including zucchini and sweet corn. A few walnuts for texture. Plus, the easiest chimichurri sauce. And those gorgeous slow roasted tomatoes. I threw some queso fresco on the table to sprinkle on after baking for those who weren’t staying dairy-free. But the quinoa casserole really didn’t need it.

Here’s what I love about this quinoa casserole:

  • It’s naturally vegan and gluten free. You don’t need to substitute anything, you’re not making a non-vegan dish vegan-friendly.
  • One serving is filling! This recipe makes a lot. Even hungry eaters will be satisfied.
  • There is so much flavor in the dish from the slow roasted tomatoes and the chimichurri sauce (and they’re great with other dishes like this sweet potato enchilada casserole).
  • It packs great for lunch the next day or spooned atop leafy greens for a salad.

Let me know if you try this recipe! Leave a comment below, rate it, and check out The Seasoned Vegetable on Facebook!

Quinoa Casserole with Slow Roasted Tomatoes

An easy quinoa casserole that's vegan and gluten free features summer zucchini and delicious, slow roasted tomatoes.

Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 8 servings


Slow Roasted Tomatoes

  • 6 medium tomatoes (about 800g)
  • 5 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon fresh ground pepper

Quinoa Casserole

  • 1 cup quinoa
  • 2 cup sweet corn kernels
  • 2 cup diced zucchini
  • 1 can 14.5-ounce black beans, rinsed and drained (or 2 cups cooked)
  • 1 cup chopped walnut pieces
  • 1/2 cup chimichurri sauce
  • 8 ounces queso fresco (optional)


Slow Roasted Tomatoes

  1. Heat oven to 300°F.
  2. To slow roast the tomatoes, cut tomatoes into halves, quarters or eighths (depending on size). You want the tomato pieces to be evenly sized.
  3. Place tomatoes cut side up on a lined baking sheet.
  4. Mix the mixed garlic with olive oil and generously drizzle over the tomatoes. Sprinkle with salt and fresh ground pepper.
  5. Roast tomatoes in the oven about 3 hours, until tomatoes are reduced in size. They should look dry but still have some moisture and retain their shape.

Quinoa Casserole

  1. While tomatoes are roasting, cook quinoa according to directions with water or vegetable broth.
  2. When quinoa is cooked, transfer to a large baking dish (I used an oval one that was 10-inches by 13.75-inches). Mix quinoa with sweet corn, zucchini, black beans, walnuts and chimichurri sauce. Top with slow roasted tomatoes and optional queso fresco.
  3. Heat oven to 350°F.
  4. Bake quinoa casserole for 30 minutes until vegetables are tender. Serve immediately.

Recipe Notes


You can slow roast the tomatoes ahead of time and keep them in an airtight container for up to 1 week. Bring them to room temperature before using in the quinoa casserole. The chimichurri sauce also be made ahead of time and stored up to 2 weeks. Or, you can make the chimichurri sauce while the tomatoes are roasting.


If desired, you could add fully cooked ground chicken, turkey, or pork. Mix with the quinoa and vegetables.


Have any summer vegetables that are looking a little wilty? This quinoa casserole is quite adaptable. Cooked greens or eggplant would make a nice addition.


Ready to step it up? Use a homemade chicken or vegetable stock instead of store bought and make your own beans on the stovetop or in a slow cooker.

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