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.
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
Preheat the oven to 400 degrees Fahrenheit.
How to cook quinoa:
- Rinse and dry quinoa.
- Combine 1 cup quinoa and 1 3/4 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 1/4 cup) to top the dish with before you put it in the oven!
Place the mixture in a ceramic 8×8 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.
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
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 3/4 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 1/4 cup Pecorino Romano cheese (save 1/4 cup Pecorino Romano cheese for the next step).
- Place the mixture in a ceramic 8×8 baking dish. Top with the remaining cheese.
- Bake in the oven for 15-20 minutes. Serve immediately.
Notes
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