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Kale and Mushroom Quinoa Bake in a baking dish
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5 from 5 votes

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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: casserole, comfort food, fall, quinoa, winter
Servings: 4
Author: Alena Kharlamenko, MS, RD


  • 1 cup quinoa, rinsed and drained
  • 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)


  • 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.


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