Roasted quinoa and vegetable casserole
This hearty casserole uses root vegetables and protein-rich quinoa for a one-dish meal that reheats beautifully. Use pre-prepped squash to save time getting it into the oven.

My prize from Bob’s Red Mill… thumbs up on the cookbook!

Many thanks to Bob’s Red Mill for this wonderful prize package that arrived on my doorstep after my last trip out of town. I love quinoa and had never tried teff… and the cookbook by Leslie Cerier looks fantastic! The first recipe I tried was her Roasted Vegetable and Quinoa Casserole. Yum!

The renovation: Only because I didn’t have all of the ingredients… I used spaghetti squash instead of butternut squash, celery and carrots for the beets and celeriac root, added some chopped kale stalks, and used homemade veggie stock instead of water. I also changed how the dish gets assembled, so that all the quinoa got cooked properly. I love that you could just add the quinoa in here for a one-dish meal. It would never have occurred to me to do that!

Suitable for:
vegan, gluten-free, reduced-sugar diets

Not for:
low-sodium or migraine diets

Roasted quinoa and vegetable casserole

Roasted veggie-quinoa casserole: Meatless Monday

3 from 1 vote
Prep Time 45 mins
Cook Time 45 mins
Total Time 1 hr 30 mins
Course Dinner
Cuisine American
Servings 8 servings


  • 1 spaghetti squash fall squash
  • 2 carrots
  • 3 stalks celery
  • 1/2 cup kale chopped, stems
  • 1/2 cup black beans cooked, sprouted black beans
  • 6 cloves garlic
  • 1 cup quinoa red or tan
  • 1-1/2 cups vegetable stock (low-sodium)
  • 1 tsp sea salt kosher salt (omit for low sodium diet)
  • 3 tbsp olive oil (extra virgin)


  • The prep for this recipe took a long time (about 45 minutes). Look for pre-prepped butternut squash to help speed things along. Note: You must use a casserole dish with a lid, or the quinoa will dry out and not cook properly. I used a mixture of red and tan quinoa in the photo.
  • Preheat the oven to 400°. Wash the vegetables and place them in a large mixing bowl as you prep them. Peel the squash, cut in half, remove the seeds and strings, and cut into a 1/2" dice.
  • Scrub the carrots and celery, remove the tops, and cut into a 1/2" dice.
  • Wash and then chop the tough kale stems. Finely mince the garlic and add half to this bowl along with the sprouted beans. Pour half the oil and spices over the vegetables and toss together.
  • Rinse and drain the quinoa.Spray a large casserole dish that has a lid. Add the drained quinoa, stock, and the rest of the oil, garlic, and spices and mix thoroughly. Pour the vegetables on top, put on the lid, and bake for 45 minutes. Check to see if the vegetables are done. (With my old oven, this dish took 75 minutes to cook.)
  • Top with Daiya mozzarella-style cheese shreds (if vegan) or 8 ounces crumbled organic goat cheese or feta cheese.


Per serving:
  • 181 calories
  • 7 g fat
  • 1 g saturated fat
  • 4 g monounsaturated fat
  • 1 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 468 mg sodium (187 mg sodium with salt omitted, use salt-free broth to reduce sodium further)
  • 220 mg potassium
  • 26 g carbohydrate
  • 6 g fiber
  • 3 g sugars
  • 5 g protein
  • 5 Weight Watchers Points Plus
Lightly adapted from Gluten-Free Recipes for the Conscious Cook by Leslie Cerier.