Delicious Quinoa Casserole with Brussels Sprouts and Cauliflower

We love quinoa, it's rich in protein, high in fibre and naturally gluten free. In this recipe, you will combine organic quinoa with fresh winter vegetables to make a delicious casserole. To give richness to the dish, you will add cheese. Enjoy this healthy feast and save any leftovers for lunch the next day. Share your plate #youplateit

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SKU: 335 Category:


Delicious-Quinoa-Casserole Ingredients


  • 180 Grams Sweet Potato
  • 0.5 Cauliflower
  • 1 Brown Onion
  • 180 Grams Brussels Sprouts
  • 0.5 Cups White Quinoa
  • 0.75 Cups Tasty Cheese (grated)
  • 0.25 Cups Parmesan Cheese
  • 1 Cups Milk (pantry)
  • 1 Egg (pantry)
  • About 0 Calories Per Serving
  • Makes 2 Servings


Prepare Ingredients:


Prepare Ingredients:

Preheat oven to 220°C. Wash the fresh produce. Cut sweet potato and cauliflower into 1 cm dice. Peel onion, halve, and thinly slice. Thinly slice the Brussels Sprouts.

Roast Vegetables


Roast Vegetables

On a baking tray, toss sweet potato, cauliflower, onion, and Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Arrange in a single layer and roast until tender and golden brown, 15-18 minutes.

Cook Quinoa


Cook Quinoa

Place quinoa, 1 cup water, and a pinch salt in a small pot over high heat. Bring to a boil, then reduce heat to low and simmer until water has evaporated and quinoa is tender, about 10 minutes.

Assemble Casserole


Assemble Casserole

In a medium ovenproof baking dish, whisk together tasty cheese, milk, and egg yolk, discarding white. Season with salt and pepper. Add quinoa and roasted vegetables and stir to combine. Smooth using the back of a spoon and sprinkle over the parmesan.

Bake Casserole


Bake Casserole

Transfer casserole to oven and bake until golden and bubbling, about 10 minutes.



You Plate It:

Divide casserole evenly between plates. Enjoy!


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