Mediterranean Quinoa Casserole Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mediterranean quinoa casserole is a hearty vegetarian main loaded with roasted vegetables, sun-dried tomatoes, and fresh herbs, topped with melted mozzarella and feta. It's ready in an hour and full of Mediterranean flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 ½ cups uncooked quinoa
- ¼ cup EACH: sun-dried tomato pesto, chopped artichoke hearts (from a can), and chopped kalamata olives
- 2 tablespoons chopped sun-dried tomatoes (packed in oil)
- 1 tablespoon Italian seasoning
- 2 cloves garlic (grated with a Microplane or very finely minced)
- 1 teaspoon EACH: sea salt and pepper
- 1 cup grated mozzarella (divided)
- 1 cup crumbled feta cheese (divided)
- 2 bell peppers (chopped)
- ½ red onion (sliced)
- Cherry tomatoes and fresh basil or parsley (to serve)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 797mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 625mg
- Calcium
- 237mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 797MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.