Cheesy Quinoa Veggie Bake
Prep time
Cook time
Total time
Recipe type: Grains, Main Dish, Casseroles
Serves: 3 - 6
  • 1 tablespoon olive oil
  • 6 ounces cremini or while button mushrooms, cleaned and sliced
  • 1 medium stalk celery, chopped
  • ½ medium onion, chopped
  • 1 cup [about 2 small] peeled, sliced carrots
  • 1 heaping cup small broccoli florets [about 4 ounces]
  • 1 heaping cup small cauliflower florets [about 4 ounces]
  • 2 cloves garlic, minced [or ¼ teaspoon garlic powder]
  • ½ cup quinoa
  • 1 tablespoon corn starch
  • ½ cup white wine [optional - you can use an additional ½ cup of chicken stock instead]
  • 1 cup chicken stock
  • ¾ cup half & half
  • ½ cup milk
  • 5 ounces grated Italian or Mexican cheese blend, or cheddar cheese, divided
  • ½ cup panko, or gluten free bread crumbs, toasted in 1 teaspoon butter [optional]
  1. Preheat the oven to 350ยบ
  2. Heat the oil over medium high heat, in a wide saute pan, and when it starts to shimmer, add the mushrooms, spreading them out into as close to a single layer as possible. Cook until they begin to get some color on the bottom side.
  3. Stir the mushrooms, lower the heat to medium, and add the celery and onion, cook a couple minutes until the onion begins to get soft.
  4. Add the carrots, broccoli and cauliflower and cook about 5 minutes, stirring frequently.
  5. Add the garlic and qunioa and cook for a minute.
  6. Stir in the cornstarch and cook for another minute.
  7. Stir in the wine and cook for a minute, stirring constantly.
  8. Continue stirring, and add the chicken stock, cream and milk.
  9. Bring to a light simmer, and stir in 4 ounces of the cheese, reserving the rest for the top.
  10. Pour the mixture into a 3 quart casserole dish, cover and bake for about 30 minutes.
  11. Top with the reserved cheese, and if desired, the toasted panko crumbs. Bake, uncovered 5 minutes. Allow to sit for 5 minutes before serving.
  12. As a meatless meal, this will serve 3 to 4 people, as a side, up to 6.
  13. Refrigerate leftovers.
Recipe by The Creekside Cook at