Quinoa Plus Casserole Recipe

Name: Quinoa Plus Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups quinoa, washed and toasted (see Quinoa-Toasted); 1 1/2 cups wild rice, washed; 4 1/2 cups low sodium vegetable broth; 1/2 cup water; 8 slices turkey bacon, chopped; 3 medium carrots, peeled and grated; 3 stalks celery, peeled and chopped (peel ribbed side like a carrot); 1 large red onion, chopped; 3 scallions, sliced (white & green parts); 6 medium white mushrooms, sliced; 3/4 cup frozen green pea, thawed at room temp; fresh ground pepper, to taste (I use alot); butter, 1 pat; 2 cooked chicken breasts, cubed (Your choice but extra protein not needed)

Servings: persons

1 1/2 cups quinoa, washed and toasted (see Quinoa-Toasted)
1 1/2 cups wild rice, washed
4 1/2 cups low sodium vegetable broth
1/2 cup water
8 slices turkey bacon, chopped
3 medium carrots, peeled and grated
3 stalks celery, peeled and chopped (peel ribbed side like a carrot)
1 large red onion, chopped
3 scallions, sliced (white & green parts)
6 medium white mushrooms, sliced
3/4 cup frozen green pea, thawed at room temp
fresh ground pepper, to taste (I use alot)
butter, 1 pat
2 cooked chicken breasts, cubed (Your choice but extra protein not needed)

1
Place large saucepan over high heat with 4 cups of broth.
2
Bring to a boil and add rice. Stir and cover.
3
Bring heat to med-low and cook until all the broth is absorbed, about 45 minutes.
4
In the last twenty minutes of cooking, add quinoa with 1/2 cup of boiling water. Stir and cover. Continue cooking on med-low heat.
5
As rice is cooking, fry bacon til crisp. Remove and drain on paper towel.
6
Pour out any extra oil but don't wipe pan clean.
7
Add all the vegetables except peas to coated pan and stir fry about 10 minutes.
8
When rice mixture is done, fold in bacon, all vegetables including peas. (This is where I add the pepper).
9
Use butter to grease your casserole dish. Add mixture to dish.
10
Bake covered, in a pre-heated oven at 350 degrees for 30 to 40 minutes.
11
If you choose to use the chicken, add with the vegetables.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups quinoa, washed and toasted (see Quinoa-Toasted), 1 1/2 cups wild rice, washed, 4 1/2 cups low sodium vegetable broth, 1/2 cup water, and more.

Yes, Quinoa Plus Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quinoa Plus Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions