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    Home » Dinner » Kale and Mushroom Quinoa Bake

    Published on Oct 9, 2019 by Alena Kharlamenko, MS, RD | Last modified on Dec 3, 2020

    Kale and Mushroom Quinoa Bake

    167 shares
    Jump to Recipe Print Recipe

    This kale and mushroom quinoa bake with Brussels sprouts and smoked Gouda cheese is a great vegetarian and gluten-free dish to meal prep for the week.

    Kale and Mushroom Quinoa Bake in a baking dish

    When was the last time you ate quinoa? TBH it's been a minute since I've had quinoa because I just haven't been feeling it lately. That might be because I went crazy with it (like everyone else) during the Quinoa Craze of 2014. And then as all things I go a little too crazy with, I didn't want it anymore.

    However, there was one thing that did reignite my love for quinoa: this quinoa bake with kale, mushrooms, Brussels sprouts, Gouda cheese, and Pecorino Romano cheese. Someone please stop me from making it over and over again so that I don't get sick of it too.

    This quinoa bake is packed with delicious fall cruciferous vegetables like kale and Brussels sprouts to help you meet your daily fiber needs. Also, quinoa provides fiber and plant-based protein as well, making it incredibly filling.

    Not only is it healthy, but by baking it, you get that cheesy and gooey on-the-inside and crispy on-the-outside perfection. Plus, the Gouda cheese adds a nice smoky flavor so even meat-eaters won't mind the fact that there's no meat!

    Quinoa Bake Ingredients:

    • Quinoa
    • Brussels sprouts
    • Mushrooms
    • Kale
    • Garlic + onion
    • Smoked Gouda cheese
    • Pecorino Romano

    How to Make This Kale and Mushroom Quinoa Bake

    • quinoa in a bowl
    • quinoa and vegetables in a bowl
    • quinoa, vegetables, and cheese in a bowl

    Preheat the oven to 400 degrees Fahrenheit.

    How to cook quinoa:

    • Rinse and dry quinoa.
    • Combine 1 cup quinoa and 1 ¾ cup water in a medium saucepot and bring to a boil.
    • Cover and reduce heat to medium-low; simmer for about 15 minutes or until the water is absorbed. Fluff with a fork.

    While the quinoa is cooking, saute the veggies. In a medium pan or skillet, heat olive oil on medium heat. Add chopped onion and cook for 1-2 minutes. Add Brussels sprouts and cook for 3 minutes. Then add mushrooms and garlic and cook for another 3 minutes. Season with salt and red chili flakes.

    Combine the quinoa and veggies in a large bowl and mix in the Gouda and Pecorino Romano cheese. BONUS TIP: save some Pecorino Romano cheese (about ¼ cup) to top the dish with before you put it in the oven!

    Place the mixture in a ceramic 8x8 baking dish. Top with the remaining cheese.

    Bake in the oven for 15-20 minutes. Serve immediately. You can store the quinoa bake in an airtight container and consume within 4-5 days.

    • Kale and Mushroom Quinoa Bake in a spoon

    Looking for more delicious fall recipes? I think you'll like this butternut squash kale salad or this butternut squash farro salad!

    Kale and Mushroom Quinoa Bake in a baking dish

    Kale and Mushroom Quinoa Bake

    This kale and mushroom quinoa bake with Brussels sprouts and smoked Gouda cheese is a great vegetarian and gluten-free dish to meal prep for the week.
    5 from 6 votes
    Print Pin Rate
    Course: Appetizer, Main Course, Side Dish
    Cuisine: American
    Keyword: casserole, comfort food, fall, quinoa, winter
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Servings: 4
    Author: Alena Kharlamenko, MS, RD

    Ingredients

    • 1 cup quinoa, rinsed and drained
    • 1¾ cup water
    • 1 tablespoon extra virgin olive oil
    • ½ medium red onion
    • 1 pound Brussels sprouts, sliced
    • 6 ounces mushrooms
    • 4 cups kale
    • 1 clove garlic
    • ½ teaspoon salt
    • ¼ teaspoon red chili flakes
    • 1 tablespoon lemon juice
    • ½ cup smoked Gouda cheese
    • ½ cup Pecorino Romano cheese (divided)

    Instructions

    • Preheat oven to 400 degrees Fahrenheit. Cook the quinoa: Rinse and dry quinoa. Combine 1 cup quinoa and 1 ¾ cup water in a medium saucepot and bring to a boil. Cover and reduce heat to medium-low; simmer for about 15 minutes or until the water is absorbed. Fluff with a fork.
    • While the quinoa is cooking, saute the veggies. In a medium pan or skillet, heat olive oil on medium heat. Add chopped onion and cook for 1-2 minutes. Add Brussels sprouts and cook for 3 minutes. Then add mushrooms, kale, and garlic and cook for another 3 minutes. Season with salt, red chili flakes, and lemon juice.
    • Combine the quinoa and veggies in a large bowl and mix in the Gouda and ¼ cup Pecorino Romano cheese (save ¼ cup Pecorino Romano cheese for the next step).
    • Place the mixture in a ceramic 8x8 baking dish. Top with the remaining cheese.
    • Bake in the oven for 15-20 minutes. Serve immediately.

    Notes

    You can store the quinoa bake in an airtight container and consume within 4-5 days.

    Pin this for later!

    kale and mushroom quinoa casserole

    Did you make this recipe? I'd love to hear what you think in the comments!

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    Comments

    1. Nancy Doda says

      January 09, 2022 at 2:07 pm

      5 stars
      Sweet potatoe, kale soup is yummy. I used chili pepper in soup while cooking and added as needed when serving.

      Thanks,

      Wondered what other cheese i can sub for smoked gouda in the kale bake recipe?

      Reply

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    Welcome to my tiny New York City kitchen!

    I'm Alena Kharlamenko - the registered dietitian, self-taught home cook, recipe developer, and taste taster behind the scenes here at Alena Menko Nutrition. Here you'll find healthy, and delicious recipes that are simple and quick to make.

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