Sun-Dried Tomato and Feta Quinoa Casserole

This vibrant Sun-Dried Tomato and Feta Quinoa Casserole is a delightful vegetarian meal, bursting with Mediterranean flavors. The combination of chewy quinoa, tangy feta, and sweet sun-dried tomatoes creates a symphony of textures and tastes that will make this a family favorite. This comforting casserole is perfect for weeknight dinners or a potluck!

Imagine the warmth of a perfectly balanced bite: fluffy quinoa blended with creamy Greek yogurt, salty feta, and the punchy sweetness of sun-dried tomatoes. It’s a quick and easy dish that will transform your kitchen into a Mediterranean haven.

Recipe Details

• Flavor Profile: Savory with a bright, tangy finish, thanks to the sun-dried tomatoes and feta.
• Texture: A delightful mix of fluffy quinoa, creamy yogurt, and the slight chewiness of sun-dried tomatoes.
• Prep Time: 15 minutes
• Cook time: 45 minutes
• Difficulty: Easy – perfect for beginner cooks.

What You’ll Need

This simple casserole comes together with a handful of fresh ingredients. You’ll need quinoa as the base, complemented by flavorful sun-dried tomato pesto and vegetables. A blend of mozzarella and feta cheese provides a salty and creamy element. Finally, a touch of vegetable stock melds everything together. Garnishing with fresh basil at the end enhances the flavors for a finished dish.

Ingredient Notes

• Sun-Dried Tomato Pesto – Provides a rich, concentrated tomato flavor.
• Greek Yogurt – Adds a creamy texture and a subtle tang.
• Mozzarella Cheese – Melts beautifully and provides a mild, creamy flavor.
• Feta Cheese – Adds a salty, tangy kick. Make sure to buy good quality feta!
• Spinach – Adds a fresh, slightly earthy element.
• Sun-Dried Tomatoes – Use sun-dried tomatoes packed in oil for the best flavor.
• Red Onion – Provides a subtle bite and sweetness.
• Italian Seasoning – Adds depth and complexity.
• Vegetable Stock – Adds moisture and flavor, helping the quinoa to cook and the flavors to meld.
• Fresh Basil – Adds a fragrant, fresh, slightly peppery flavor.

Add-ins and Substitutions

• Spice it up: Add a pinch of red pepper flakes for a touch of heat.
• Add Protein: Cook some grilled chicken or chickpeas and stir it in.
• Use Different Veggies: Sauté some chopped zucchini and bell peppers along with the red onion.

How to Make Sun-Dried Tomato and Feta Quinoa Casserole

This recipe is as simple as it is delicious! Follow these easy steps to create a beautiful and flavorful casserole:

1. Get Started: Preheat your oven to 360°F (180°C).
2. Prep the Quinoa: Place the quinoa in a fine-mesh colander and rinse under cold water for about 1 minute. Drain well.
3. Cook the Quinoa: In a saucepan, combine the rinsed quinoa and 3 cups of water. Bring to a boil, then lower the heat. Cover, and simmer for 15 minutes, or until all the water is absorbed.
4. Combine the Ingredients: Transfer the cooked quinoa to a baking dish. Mix in the sun-dried tomato pesto, Greek yogurt, ¾ cup mozzarella, ½ cup feta, chopped spinach, chopped sun-dried tomatoes, sliced red onion, Italian seasoning, and vegetable stock (or water).
5. Season and Bake: Taste the mixture and add salt if needed. Sprinkle the remaining ½ cup mozzarella cheese on top. Cover the baking dish with foil. Bake in the preheated oven for 30 minutes.
6. Finish and Serve: Remove the casserole from the oven. Sprinkle with the remaining ¼ cup feta, 2 tablespoons of chopped sun-dried tomatoes, and basil. Serve immediately.

Pro Tip: Rinsing your quinoa before cooking removes any bitterness and helps the grains to separate as they cook. This ensures a fluffy base for the casserole.

Recipe Tips

• Don’t overcook the quinoa: Overcooked quinoa can become mushy. Keep a close eye on it towards the end of the simmering time.
• Adjust the salt: The amount of salt needed will depend on the saltiness of your feta cheese.
• Use quality ingredients: The better the quality of your ingredients, the more delicious your casserole will be.

FAQs

1. Can I use a different type of cheese? Yes, you can substitute other cheeses like goat cheese, or a blend of Italian cheeses.
2. Can I use pre-cooked quinoa? Yes, cook 3 cups of quinoa if your going that route.
3. How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.

Serving Suggestions

• Serve with a fresh green salad with a light vinaigrette.
• Enjoy it alongside some grilled chicken or fish.
• Add a squeeze of fresh lemon juice for extra brightness.

Make This Recipe in Advance

You can prep the quinoa up to 2 days in advance and store it in the refrigerator. You can also assemble the entire casserole (up until the final sprinkle of feta and tomatoes) and refrigerate it before baking. Just add a few extra minutes to the baking time.

Sun-Dried Tomato and Feta Quinoa Casserole

---

• Author: Emma Hart
• Total Time: 55
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This vibrant casserole combines chewy quinoa, tangy feta, and sweet sun-dried tomatoes for a Mediterranean-inspired vegetarian dish. Perfect for weeknights or potlucks, it’s packed with flavor and comforting textures.

See also  Creamy Skillet Cajun Chicken Alfredo

---

Ingredients

Scale 1x2x3x

1 cup uncooked quinoa

1 1/2 cups vegetable stock

1/2 cup sun-dried tomato pesto

1/2 cup crumbled feta cheese

1/2 cup shredded mozzarella cheese

1/2 cup plain Greek yogurt

1/2 cup chopped sun-dried tomatoes (packed in oil)

1/4 cup finely chopped red onion

1 cup fresh spinach, chopped

1 teaspoon Italian seasoning

Fresh basil, chopped (for garnish)

---

Instructions

Preheat oven to 375°F (190°C)
In a medium saucepan, cook quinoa in vegetable stock according to package instructions
Stir in sun-dried tomato pesto, chopped sun-dried tomatoes, red onion, and Italian seasoning
Remove from heat and mix in Greek yogurt and half the feta and mozzarella cheese
Transfer mixture to a greased casserole dish
Top with remaining cheese
Bake for 25 minutes or until golden and bubbly
Cool slightly and garnish with fresh basil before serving

Notes

Use high-quality feta for best flavor.
Add grilled chicken or chickpeas for extra protein.
Substitute zucchini and bell peppers for added veggies.
Store leftovers in an airtight container in the fridge for up to 3 days.

• Prep Time: 15
• Cook Time: 40
• Category: dinner
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 portion
• Calories: 320
• Sugar: 2g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 5g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 35mg