Skip to content


Your cart is empty

Cozy Quinoa Casserole

print this page

This recipe can be made with more vegetables and/or without meat. 


*2 cups Chicken stock

*1 large Onion, peeled and diced

*1 Tablespoon Roasted Garlic Olive Oil or Fresh Basil Olive Oil 

*8 Cremini (or white) mushrooms, thinly sliced

*2/3 cups Butternut squash (fresh or frozen), diced or sliced - I add more!

*1 red pepper - chopped

*1 lb. Ground Chicken (optional)

*2 teaspoons Poultry seasoning

*1 teaspoon Sea Salt

*1/3 teaspoon Ground Pepper

*2 cups vegetable stock 

*1 1/2 cups Quinoa, uncooked, rinsed

*1/3 cup Parsley, minced

*1 cup Monterey Jack cheese, shredded

*Fresh Lemon to squeeze 


Preheat oven to 350F. In a skillet, sauté onion in olive oil on medium-high heat for 2-3 minutes or until translucent.
Add mushrooms, squash, garlic and cook for 2-3 minutes. Add chicken, breaking it into small pieces as it browns, about 3-4 minutes.
Add poultry seasoning, salt, pepper, chicken stock and quinoa to pan and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Transfer ingredients from pan into 9"X9" casserole dish or baking pan.

Mix in parsley and 1/2 cup of cheese. Sprinkle the remaining cheese on top of casserole. Bake 30 - 35 minutes.

This recipe is good reheated, served with fresh squeezed lemon. 

*Recipe adapted from Kitchen Basics chicken stock box