Baked Quinoa Casserole


I was inspired by a blog post from and modified this with what I had on hand in the pantry. We ate this as a side dish for several nights.



  • 1 1/2 cups of quinoa
  • 1 pint of grape or cherry tomatoes, rinsed + cut in half
  • 1 onion, chopped
  • 1 bag of spinach leaves, stems removed
  • 8 oz. of shredded mozzarella cheese, divided
  • 1/2 cup parmesan cheesed
  • 4 tbsp. of olive oil, divided
  • sea salt and ground pepper to taste
  • Bread crumbs



  • Preheat oven to 400 degrees
  • On a foil lined baking sheet, arrange cherry tomatoes in single layer
  • Drizzle with 2 tbsp. of olive oil, sprinkle with course sea salt
  • Roast for 15-20 minutes
  • Meanwhile, cook quinoa according to package directions
  • Heat 2 tbsp. of olive oil in a skillet over low-med heat
  • Add onion + cook for 15 minutes until golden
  • Add the spinach and cook until wilted, remove from heat
  • In a bowl, combine quinoa, tomatoes, onion/spinach, parmesan and salt/pepper
  • Arrange half of quinoa mixture and sprinkle with half of the mozzarella, add remaining cheese and top with bread crumbs
  • Bake for 20-25 minutes

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