This roasted veggie quinoa casserole is a plant based comfort food dish. Fresh and flavorful, and a hearty vegan entree that suits just about any diet.
recipe originally published February 1, 2017
Whole Foods Casserole
When someone asks about my casserole recipes, I usually have to point them to my enchiladas or lasagnas - I don't have too many real, actual casserole dishes.
This colorful Roasted Veggie Quinoa Casserole has been dinner for us twice in two weeks - it is easy, pretty quick, and flavorful. With freshness, protein, and layers of texture - this dish is versatile too - change the spices and veggies and you've got another casserole!
The leftovers are great too - I warm them up in a wrap or over crisp cool greens. This freshness will be in regular rotation around here...
Migraine Diet Plan
This Roasted Veggie Quinoa Casserole recipe comes from an essential lifestyle guide for anyone suffering migraine, vertigo, Meniere's disease - The Migraine Relief Plan.
Very few people know this, but in early 2016 I was diagnosed with chronic migraine, which is associated with severe pain more days per month than not. My treatment team now includes a neurologist and, along with my naturopath and primary care, we are stopping at nothing to reverse this. One of the first areas I focused on was diet - and this book has been a great help.
Stephanie shares vital information gathered from her own experiences with migraine, vertigo and Meniere's - this book is a benefit of her vast knowledge. While the recipes within this book are not primarily vegan, there are a few and they are delicious. Also, many of the recipes have vegan substitutes.
I recommend this book to anyone with migraines, people who know migraine sufferers and want to understand and help, and anyone wanting to transition to low sodium, 'cleaner' eating and optimal health. This is more than a cookbook, it is an information packed lifestyle resource.
Whatever You Focus On Gets Bigger - in this case, vibrant, fresh food!
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Roasted Veggie Quinoa Casserole
This plant based comfort food dish is fresh and flavorful. A hearty vegan entree that suits just about any diet.
- 1 cup (175g) quinoa, any color
- 1 cup (250mL) filtered water
- 1 (1.5–2 pound [680–900g]) butternut or other fall squash
- 2 large carrots, peeled and cut into ½-inch dice
- 3 stalks celery, cut into ½-inch dice
- ½ cup chopped kale, stems included
- ½ cup cooked no-salt-added or low-sodium black beans, drained (optional)
- 6 cloves garlic, minced
- ¼ cup (60mL) organic extra virgin olive oil
- 2 tablespoons no-salt-added medium–hot curry powder
- 1 ½ cups (375mL) low-sodium vegetable stock
- Put the quinoa and filtered water in a glass bowl and set aside to soak while you are prepping the vegetables.
- Peel the squash, cut it in half, remove the seeds and strings, and cut into a ½-inch dice. Add to a large mixing bowl, along with the carrots, celery, kale, black beans, if using, and garlic.
- Drizzle the oil over the vegetables and toss. Sprinkle with the curry powder and toss until evenly coated. Set aside.
- Preheat the oven to 400°F (200°C). Spray or oil a large lidded casserole dish. If you don’t have a lid, cut a piece of aluminum foil to cover. Set aside.
- Drain and rinse the quinoa.
- Add the drained quinoa and stock to the casserole dish. Gently agitate the dish to distribute the quinoa evenly, while keeping it submerged in the liquid.
- Carefully add the vegetables evenly on top, spreading with a spatula and keeping as much of the quinoa in contact with the liquid as possible.
- Bake, covered or wrapped tightly in foil, for 35 to 45 minutes, or just until the vegetables are fork-tender.
- Remove from the oven, uncover, and let rest for a few minutes before serving.
- Cooks’ Note: You must use a casserole dish with a lid, or cover your dish tightly with foil, or the quinoa will dry out and not cook properly. Choose pre-prepped or frozen butternut squash to shorten prep time. You can prep all the vegetables a day ahead. It’s important to cut them uniformly; the small dice allows them to cook through.
dairy, egg, soy and gluten free, vegan recipe
Amount Per Serving: Calories: 138Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 202mgCarbohydrates: 36gFiber: 6gSugar: 2gProtein: 6g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Roasted Veggie Quinoa Casserole recipe shared with permission from The Migraine Relief Plan copyright 2016 Stephanie Weaver - published by Surrey Books, an imprint of Agate Publishing, Inc.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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You are obviously a fighter. You can do this. Good on you for facing this head on and searching out different paths to ameliorate your symptoms.
That being said this casserole looks to be just the dish to finish off winter! Thank you
Casey the College Celiac says
YUM! I hope your head feels better soon...and enjoy many more delicious meals like this one!
Stephanie Weaver, MPH, CWHC says
Kristina, so sorry to hear you have been battling chronic migraine! I truly hope my book helps in your quest. For your vegan readers, 57 of the 75 recipes can be veganized! Thank you for the beautiful review. XOXO