This is one of the very first quinoa casserole recipes on Fit Foodie Finds and is quite possibly my favorite out of all of them! In less than an hour, you can have this delicious Sweet Potato Green Curry Quinoa Casserole ready for the whole family.
This casserole dish really is the ultimate vegetarian meal — it’s protein-packed thanks to protein and has so many veggies. You literally just dump everything into a casserole dish, mix, and bake ?
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This is one of my favorite dump recipes because you literally mix everything up uncooked and bake it. But the even cooler thing about this vegetarian casserole is that you hit your protein and whole grains with one ingredient —> quinoa!
While I know quinoa is actually a seed, I like to think of it as a protein-filled whole grain because you can use it in place of rice. This comforting cooked quinoa casserole is great for those busy weeknights when you want both a nutritious AND delicious dinner, because #goals.
What’s You Need for this Curry Quinoa Casserole
- Quinoa: We used sprouted Quinoa, and it cooks perfectly in 60 minutes for this casserole. Sprouted quinoa is more nutrient-dense and cooks a bit quicker.
- Sweet potatoes: The sweet potato in this recipe is what makes it, so don’t skip it! It adds a natural sweetness and heartiness to the meatless meal.
- Veggies: This curry is packed with vegetables like red pepper, green bell pepper, onion, and sweet peas to add color, flavor, and nutrients.
- Full-fat coconut milk: I’ve tried this healthy casserole with “lite” coconut milk, and it just doesn’t have the same full-bodied flavor. Yes, full-fat coconut milk contains a lot of fat and calories in it, but it’s good fat and essential for this recipe!
- Green curry paste: This paste is the most flavorful ingredient in this dish. It’s a combination of lemongrass, lime leaves, and green chilies, among other spices.
- Spices: Garlic powder, chili powder, turmeric, and basil make up the spices of this flavorful dish.
- Green dragon sauce: AKA green hot sauce, this spicy addition kicks up the heat and adds another layer of flavor to the dish.
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The cool thing about this recipe is that you can pretty much throw in whatever veggies you have on hand! You could use any kind of pepper, potatoes, celery, etc.! Get creative, people—make this your own meal.
Topping Ideas
- Toasted cashews or peanuts
- Fresh basil
- Green onions
- Sesame seeds
FAQ – Quinoa Casserole Recipe
Will regular quinoa work for this recipe?
We didn’t test this recipe with regular quinoa. Therefore, we don’t recommend using regular quinoa because it doesn’t cook the same way, and the results may vary.
Can I make this in an instant pot?
Yes! Place it in an instant pot for 30 minutes on high pressure, then quick release. Or you could place it in a slow cooker for 4 hours on low.
What size casserole dish did you use?
We used a 9×13 casserole dish. You can find it here! It’s a standard size, but if you’re using a smaller dish, you may need to adjust the cooking time.
How to Store & Freeze
More of our Favorite…
Vegan Casserole Recipes
- Mexican Sweet Potato Quinoa Casserole
- Vegan Broccoli and Cheese Casserole
- Vegan Green Bean Casserole
- Vegan Pasta Bake with White Wine Pasta Sauce
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- 1.5 cups uncooked quinoa
- 1 medium sweet potato peeled and diced (2 cups)
- 1 medium red pepper sliced
- 1 medium green pepper sliced
- 1/2 red onion sliced (1/2 cup)
- 1 cup frozen peas
For the Sauce
- 15 oz. canned full-fat coconut milk
- 1 cup vegetable broth or water
- 1/4 cup green curry paste or red curry paste
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground turmeric
- 1 teaspoon dried basil
- 2-3 teaspoons green dragon sauce/sriracaha depending on how spicy you like it
- 1/4 teaspoon salt
- lime juice, for serving
- Preheat oven to 375ºF and spray a standard-size casserole dish with coconut oil cooking spray (be generous!).
- Add all of the ingredients for the quinoa casserole into your casserole dish and toss.
- Next, make the sauce. Whisk together all of the ingredients.
- Add sauce mixture to the casserole dish and use a large spoon to mix all ingredients together, making sure everything is (mostly) covered.
- Cover with tin foil and bake for 30 minutes. Then, remove and stir. It will still be a little soupy, but don't worry this is how it's supposed to be! Place back in the oven for 30 minutes, covered.
- Remove and let cool.
- Top with a squeeze of lime and enjoy
Serving: 1/6 Calories: 561kcal Carbohydrates: 66g Protein: 11g Fat: 28g Fiber: 14g Sugar: 15gOriginal Article
