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Quinoa Casserole | An easy quinoa casserole that's vegan and gluten free features summer zucchini and delicious, slow roasted tomatoes. | SeasonedVegetable.com
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Quinoa Casserole with Slow Roasted Tomatoes
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
 

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

Servings: 8 servings
Ingredients
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)
Instructions
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
SEASONED SECRET

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.

OMNIVORE

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

CHECK THE FRIDGE

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.

FROM SCRATCH

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.