I have been making this casserole for my husband for almost a decade. I discovered quinoa early in my marriage when I was looking for healthier foods we could eat on a regular basis. I came across quinoa while in a Pinterest search for quick, easy, and healthy meals. I found a recipe for a broccoli and quinoa cup made in a muffin pan and I decided to modify it to make it into a healthy casserole. For years, I would make two smaller casseroles because my husband was vegetarian. I would make him a casserole with cream of mushroom or celery soup and my casserole would have cream of chicken soup. After about a year, I discovered a home made recipe for cream of soup. I started making my quinoa casserole with vegetarian vegetable broth so I could just make one casserole. He is no longer vegetarian so I’m back to using chicken broth in my cream of soup and I add in a lot of chopped up chicken as well. Over the years, I have switched up the vegetables in this casserole but I have finally settled on a standard recipe for my Quinoa Casserole and I’m ready to share it here! My kids love it too. Even my pickiest eater had four bowls a few nights ago. I hope your family enjoys it too!

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Quinoa Casserole

Ingredients

  • 1 cup quinoa
  • 2 cups broth
  • Cream of Soup (1 10 oz can or half of my homemade recipe)
  • 1 cup Broccoli (boiled or steamed)
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 cup chopped cooked chicken (I like to get the pulled chicken breast from the deli)
  • 1 cup of shredded cheese + extra for topping
  • 1 egg
  • Salt, pepper, and other seasonings

Directions

Start your quinoa and 2 cups chicken broth on high. Once it’s boiling, lower the heat and cover. Simmer on low for 15-20 minutes. While the quinoa is cooking, I start the water boiling for my broccoli, prepare my homemade cream of soup, and chop up my chicken. When the quinoa is done I put it in a bowl so it can start cooling down. I add my broccoli, cream of soup, and chicken as they are ready.

Pre-heat oven to 375°

Next I add the frozen vegetables and cheese. The recipe says 1 cup each of broccoli, corn, and peas but you can adjust this to your family’s tastes. I feel like 1 cup each gives the best vegetable to quinoa ratio. Last I add the salt, pepper, and occasionally celery salt or ranch seasoning mix if I feel it. After that is mixed in and I’m happy with the taste of the mixture, I add an egg.

I usually grease a glass baking dish with butter but you could use spray or oil. Pour the mixture in the dish and spread it evenly. Sprinkle some cheese over the top. Cover with foil. Bake for 20-25 minutes. You can take the foil off for the last 5 minutes or so if you want the top to crisp a bit.

 
 

Let me know in the comments what you think if you try it!

About Cherí

My name is Cherí Baker. I live in Utah with my husband and two young boys. I started this blog as a creative outlet and connect with other mothers by sharing my experiences. I believe in constantly bettering myself and each day I try to be a little bit better than the day before. I want to help other moms learn the value in taking care of themselves and becoming the best possible version of themselves they can imagine. I would love to connect with you here, through email, or on Facebook in my Mom Life Simplified Support Group!

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