Cheesy Quinoa Casserole



Hey guys, sorry I have been MIA for a little while, June has been a busy month for me.  It will continue to be, so I thought I should get in a post or two while I can!

I am currently working on a new zentangle drawing, but for now I would like to share my new favourite go-to recipe, Cheesy Quinoa Casserole!

(Please excuse the terrible photo, it does not give the dish’s yumminess justice…)



2 cups cooked quinoa (follow instructions on package to prepare).

1 can cream of mushroom soup (or cream of whatever soup).

1 cup chopped veggies (your choice). I like to use zucchini, bell peppers and mushrooms, basically whatever you have in the fridge.

1/2 cup shredded cheese.  Cheddar or mozzarella work well.

4 tbsp Parmesan cheese.

Salt and pepper to taste.

Fresh herbs like mint, parsley or basil can give it a nice kick if you have some around.



Preheat the oven to 350 degrees and spray a 8×8 inch casserole dish with non-stick cooking spray.

Mix together all of the ingredients in a bowl, except for 2 tbsp of Parmesan cheese.

Pour the mixture into the casserole dish and spread evenly.

Sprinkle the remaining Parmesan cheese on top of the casserole, covering the whole top with a light layer of it.

Bake for about 35 minutes, or until the top is a nice golden brown.



This recipe makes about 4 generous (and healthy) servings, and is even filling enough to be a light meal on its own.  It also goes great with chicken or fish.


Stay tuned for my new art piece coming soon!

Enjoy your weekend,




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