Simple ingredients mix up in a snap and then bake to golden perfection for an easy, cheesy meal enjoyed by kids and adults alike!
Delicious recipes that allow for seasonal adjustments rank high in my book. Originally, I developed this baked quinoa dish because I wanted to use this wholesome grain in a new way–and my 10-year-old isn’t fond of the texture when presented as a salad or pilaf, let alone all by itself.
So, I incorporated eggs, cheese, veggies, and a few other odds and ends. And guess what? It was a hit!
I truly love this dish too. If I’m lucky enough to have leftovers, this dish makes a perfect lunch or second dinner. Sometimes, I top my piece with chopped avocado and tomatoes to make a deliciously satisfying meal.
As for the seasonal component, broccoli, kale, and spinach are excellent alternatives to the zucchini. I haven’t incorporated sautéed mushrooms yet, but that addition is next on my list. (If you try it first–perhaps with some Asiago cheese–please provide feedback!)
In the recipe notes, I’ve included a number of other ways to adapt this quick and easy, all-in-one meal. And for tips on cooking this mildly nutty-tasting ancient grain, take a peek at this Perfectly Cooked Quinoa post.
An iPhone photo of a recent dinner (February 2022) served with Air Fryer Broccoli. To make that, toss florets with olive oil to lightly coat and salt and pepper to taste. Air fry in a single layer at 400℉ for 10-12 minutes or until crisp-tender and lightly charred in spots.
July 2012
- 2 cups (290g/10.2 oz) cooked quinoa (from ¾ cup uncooked, see notes)
- 3 large eggs
- ¼ cup (60ml/2oz) milk
- 1 cup (4½-5oz) shredded zucchini, squeezed of excess moisture (see notes)
- 1 cup (4oz) shredded sharp cheddar cheese
- ½ cup (55g/2oz) finely diced ham (your favorite deli ham works well; see headnote for options)
- â…“ cup mix of mild chopped herbs (like basil, chives, parsley, and dill; omit or add ½ dried Italian seasoning if you don’t have any on hand)
- ¼ cup minced yellow onion
- ¾ teaspoon kosher salt and ¼ teaspoon freshly ground pepper
- 2-3 tablespoons grated Asiago or Parmesan cheese
-
Preheat the oven to 375℉ and lightly grease a 9×9-inch baking dish.
-
Lightly beat the eggs with the milk in a large bowl. Add all remaining ingredients except the Parmesan or Asiago and spread into the prepared dish. Sprinkle the remaining cheese over the top.
-
Bake for 20-25 minutes or until just set and the top is lightly golden. If desired, stop cooking a minute or two early and broil, watching carefully, to further brown the top.
Quinoa Tips: Always rinse and drain well before cooking; this will eliminate any trace of bitter flavor. Red, white, or tri-color quinoa may be used. Leftover or previously cooked quinoa works very well in this recipe. This How to Cook Perfect Quinoa post offers specific details and troubleshooting.
Flavor upgrade for the quinoa: To achieve a slightly nutty flavor, you can sauté the rinsed and drained quinoa over medium-high heat in about a tablespoon of olive oil until dry and slightly toasted. Stir frequently so as not to burn as quinoa dries. Then, add the liquid and simmer, uncovered, over low until cooked through, about 12-15 minutes. To get the correct amount for this recipe, start with ¾ cup (141g) of dry quinoa and, after sautéing, add 1 cup plus 2 tablespoons (10oz) water. You could also cook the quinoa in chicken or vegetable stock for added flavor.
The zucchini: I grate the zucchini on the coarse side of a box or hand grater then squeeze out the excess moisture with a paper towel or clean tea towel.
Variations:
• Broccoli is an excellent alternative to the zucchini. Frozen and thawed broccoli that has been similarly squeezed of its moisture works well, as does chopped leftover roasted broccoli. When roasted, enough moisture has been cooked out that squeezing is not necessary.
• You could also try spinach, treating frozen the same way as the zucchini or frozen broccoli. Fresh spinach should be steamed or sautéed to wilt, and then the excess moisture should be removed.
• Mixing up the cheese is fair game (an Italian blend or crumbled feta would be nice), and cheese lovers may absolutely go a heavy on the measurement.
• A handful or sliced olives offers another complementary flavor addition.
this looks delicious! too bad not vegan tho (egg-free), as my son is allergic! have you or anyone else tried this without egg or with something to replace the egg?
Hi Jennifer,
I have not tried this recipe without the eggs. Here is a link to some possible egg replacers if you are tempted to try. I hope it is helpful!
http://funnfud.blogspot.com/2008/08/eggless-recipes-baking-substitutes-egg.html
made this for dinner tonight, my first time cooking quinoa, was amazing, my BF even gave it a 10 ot of 10, definite addition
So glad you both enjoyed, Karen! Thank you for passing along the great review!
I doubled this batch, and OMMITTED the HAM, and got 8 servings. It was delicious.
As calculated on MyFitnessPal, Per serving 182 calories, Carbs 8, Fat 10 g, 10 grams protein
Thank you for the helpful information, Jamie. I am so glad you enjoyed!
Just wanted to let you know I made this. I changed it up some but my lord this was awesome! http://www.thekitchenwhisperer.net/2012/08/04/summer-vegetable-quinoa-ranch-gratin/
I am thrilled you were inspired by the original recipe and adore your adaptations! I just shared a link on my Facebook page along with your mouth-watering photo!
Pingback: Summer Vegetable Quinoa Ranch Gratin
Just had this for dinner tonight and it was awesome. Omitted the ham to keep it vegetarian. This will be a frequent dish in the summer as we try to use up all the zucchini in the garden.
I am thrilled you enjoyed it, Kim. Thanks so much for your comment!
I just saw your recipe and I have all of the ingredients. Guess what we are having for dinner? Sounds so yummy!
Let me guess…this??!! I hope you love it! Thank you for letting me know!
Hi Ann…I just adore the ingredients in this but without the ham…I still think this will rock…thank you xoxo
One of the things I love about this recipe is that it’s so easy to adapt. It will be great without the ham, too! Cooking the quinoa in vegetable or chicken stock will add extra flavor as well.
Ann, your recipe was featured in today’s Manic Monday Party http://bobbiskozykitchen.blogspot.com/2012/07/manic-monday-party-8.html
I hope you will drop by and link up some more great recipes!
How would you adapt this to a 9×13 pan?
Hi Debra, You could double the recipe, which would produce a somewhat thicker layer, and bake for a little extra time. You should be able to tell it’s done when the center is set and the top is lightly golden.
Yum! Did mine w/ spinach and chopped grape tomatoes. Can’t wait to try it!!!
Sounds like a perfect combination, Mary! I can’t wait for you to try either!
Always looking for new quinoa recipes… and this looks great. Thanks for sharing at Foodie Friends Friday.
I just picked up some quinoa the other day. Thanks for sharing this on Manic Monday, now I have an idea of what to do with it!!
You will love it, Bobbi: )
CONGRATULATIONS!! Your recipe has been chosen to be Today’s Feature Post from Cast Party Wednesday! Thank You for sharing your recipe with us!
—Sheryl @ Lady Behind The Curtain—
http://www.ladybehindthecurtain.com/?p=32048
What a wonderful surprise! Thank YOU for choosing my recipe. I feel honored to have it chosen amidst so many delicious dishes!
Pingback: Lady Behind the Curtain » Today’s Feature Post – Cast Party #51
Ann, you are a Fit Feature this week!!! You had the most popular recipe and I can see why….this looks awesome! 🙂
This recipe is one of my favorites for many reasons–but especially because it is the one way my kids actually enjoy quinoa–so that truly makes me happy. Thank you so very much, Amee!
What a clever way to use quinoa! Bravo Ann!
Have you ever served this cold, or room temperature?
I have eaten the leftovers cold because I wasn’t patient enough to let them reach room temperature! This dish is good cold; I like to top with chopped tomato and avocado for a salad-like spin also. Room temp would probably be better yet. Leftovers are also delicious reheated gently in the microwave.
Do you have any nutritional info….mainly calories per serving? I have printed the recipe and can’t wait to try it…..beautiful!
Hi Anita,
As of yet, I have not done nutritional information. I have heard there are programs into which you can type ingredients to get the specifics but have not researched them yet. I will say there are lots of nutritious ingredients in this baked quinoa, and it’s tasty and really satisfies me: ) Let me know if you try and thanks for the comment!
Made it tonight and it was stellar! I will be making this again and again. According to Caloriecount.about.com one serving is 344 calories…I used an 9×9″ square dish totaling 6 servings. Thanks again for such a wonderful recipe!
I am thrilled you enjoyed it, Anita, and appreciate your passing along the calorie count. Very good to know! To me, that sounds like a very satisfying serving with a very reasonable calorie intake!
What an interesting use of quinoa. I’ve never seen it baked in a casserole! Beautiful!
Thanks, Jackie! I thought the texture would be really good. It was an experiment that has been a hit here!
This looks so good. I just got more quinoa today, I have fresh zucchini, and a potluck dinner after church this week. I know what I’ll be taking….thank you.
Yay! I hope it is a hit, Nadine! Thanks for the comment and feel free to share your opinion!