Garlicky Golden Quinoa Casserole

ByJanelle Carss

If you are a garlic lover you’re going to be obsessed with this Garlicky Golden Quinoa Casserole! Richly savoury and full of umami flavour, it’s also packed with protein from tofu, edamame and plenty of whole foods. Perfect for an easy weeknight dinner or meal prep!

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https://youtu.be/NTYdVjoTSUo

Ingredients & Inspiration

I was inspired to make this recipe by Yeung Man Cooking’s Golden Fried Rice, as it looked so bright, delicious and full of flavour. But I wanted it to be more protein rich and have a little more sustenance, so I swapped the rice for quinoa and added edamame for extra protein, et voilá, you get Garlicky Golden Quinoa Casserole! Each serving contains 29 grams of plant-based protein and is just over 400 calories.

Plus, by making this a dump and bake casserole, there’s less hands-on-time spent cooking, as everything just goes into the casserole dish and into the oven.

What You’ll Need:
  • garlic
  • onion
  • broccoli
  • red bell pepper
  • red chili flakes
  • extra firm tofu
  • frozen corn
  • hemp seeds
  • frozen shelled edamame beans
  • uncooked quinoa
  • nutritional yeast
  • soy sauce or tamari
  • ground turmeric (for the golden colour)
  • black pepper and salt
  • veggie broth

How to Make Garlicky Golden Quinoa Casserole

The convenience of a dump and bake casserole is unmatched by any other dish, in my humble opinion, which is just another reason to make this Garlicky Golden Quinoa Casserole. Other than it being a healthy, high-protein, whole food plant based meal, it could also be used as anti-vampire weaponry. All that garlic (10 cloves, to be exact) would keep a whole neighbourhood safe for a week!

  1. Preheat oven to 375F and grab large casserole dish. Rinse the quinoa and spread into an even layer in the bottom of the dish. Then add the garlic and onion, chopped broccoli and bell pepper, frozen corn, edamame beans, nutritional yeast, turmeric, salt and pepper. Stir to combine.
  2. Pour over the hot veggie broth and soy sauce and stir everything to combine. Cover with foil and bake for 45 minutes. Remove from oven and remove foil, stir and bake for another 15 minutes uncovered.
  3. Garnish with chopped green onions and extra red chili flakes and enjoy!

Winner, Winner, Garlicky Dinner

If you’ve got a head of garlic laying around your kitchen threatening to dry up on you, this Garlicky Golden Quinoa Casserole is the perfect recipe to use it up! Because let’s be real for a moment: you can truly never have too much garlic in a recipe… right?

If you loved this recipe you might also enjoy my Smoky Lentil Casserole, Vegan Sausage & Egg Casserole, or Lentil Shepherd’s Pie!

If you made this recipe and loved it, don’t forget to share them on Facebook or Instagram and tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!

Janelle Carss

Garlicky Golden Quinoa Casserole

5 from 1 vote
If you are a garlic lover you're going to be obsessed with this Garlicky Golden Quinoa Casserole! Richly savoury and full of umami flavour, it's also packed with protein from tofu, edamame and plenty of whole foods. Perfect for an easy weeknight dinner or meal prep!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Canadian
Calories: 405
Ingredients Method Video Notes

Ingredients
  

  • 10 cloves garlic, minced
  • ½ medium onion, diced
  • 1 medium broccoli crown, cut into small florets
  • 1 red bell pepper, diced
  • 1 12 oz block extra firm tofu, shredded
  • 1 cup frozen corn, slightly thawed
  • 2 cups frozen shelled edamame beans, slightly thawed
  • ¾ cup uncooked quinoa, rinsed
  • ⅓ cup hemp seeds
  • ¼ cup nutritional yeast
  • 2 tbsp soy sauce or tamari
  • ¾ tsp ground turmeric
  • ½ tsp red chili flakes
  • ½ tsp black pepper
  • salt to taste
  • 3 cups hot veggie broth

Method
 

  1. Preheat oven to 375F and grab large casserole dish. Add the quinoa and spread into an even layer. Then add the garlic and onion, chopped broccoli and bell pepper, frozen corn, edamame beans, nutritional yeast, turmeric, salt and pepper. Stir to combine.
  2. Pour over the hot veggie broth and soy sauce and stir everything to combine. Cover with foil and bake for 45 minutes. Remove from oven and remove foil, stir and bake for another 15 minutes uncovered.
  3. Let cool for 10 minutes before serving. Garnish with chopped green onion and extra red chili flakes and enjoy!

Notes

Macros per serving (serves 6):
  • 405 calories
  • 29g protein
  • 39g carbs
  • 16g fats

There's more where that came from

2 Comments

  1. 5 stars
    Most everyone in our family, including the toddler enjoyed this just as written. Who knew grated tofu would taste so awesome?!? My teen son has an ‘aversion’ to quinoa, he says it’s a ‘texture thing, mom’. Insert eye-roll here. Anyhow, what would I need to change to make this with say, rice?

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