This Mediterranean-style quinoa casserole is the most flavorful meal. It’s a hearty vegetarian main that’s loaded with veggies and herbs and topped with melty mozzarella and feta cheeses. It’s easy enough for weeknights, and it’s ready in an hour!
This all-in-one quinoa casserole is warm, cheesy, and packed with bold Mediterranean flavor. Fluffy quinoa gets mixed with sun-dried tomato pesto, artichoke hearts, kalamata olives, Italian seasoning, garlic, and plenty of cheese, creating layers of savory, salty, and tangy goodness in every bite. Once baked, it’s bubbly and comforting, with roasted bell peppers and red onion adding sweetness and color.
I love using quinoa here because it cooks quickly and has a light, nutty flavor that holds its own against all those big ingredients. The combination of mozzarella and feta gives the casserole both creamy stretch and sharp, briny pops, while sun-dried tomatoes and olives bring that unmistakable Mediterranean depth. Finished with fresh herbs and juicy cherry tomatoes, it tastes vibrant and satisfying without feeling heavy.
Everything is mixed right in the casserole dish, making this recipe especially easy to assemble and even easier to clean up. It’s perfect for making ahead, and the leftovers are arguably even better the next day, making this one of my favorite lunches to look forward to.
Leftovers
Refrigerate any leftovers in a covered container for 3-4 days. They taste great reheated for lunch the next day!
Mediterranean Quinoa Casserole Recipe
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Ingredients
- ▢ 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)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Place the quinoa in a medium-sized pot and add 3 cups of water. Bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes, or until the quinoa is soft and the water has been absorbed. 1 ½ cups uncooked quinoa
- While the quinoa is cooking, prepare the rest of the casserole. Add the sun-dried tomato pesto, artichokes, olives, sun-dried tomatoes, Italian seasoning, garlic, salt, and pepper to a 9×13 casserole dish and mix them together. When the quinoa has finished cooking, add it to the casserole dish along with half of the mozzarella and half of the feta cheese and mix everything until it is well combined. ¼ cup EACH: sun-dried tomato pesto, chopped artichoke hearts (from a can), and chopped kalamata olives, 2 tablespoons chopped sun-dried tomatoes, 1 tablespoon Italian seasoning, 2 cloves garlic, 1 teaspoon EACH: sea salt and pepper, 1 cup grated mozzarella, 1 cup crumbled feta cheese
- Press the quinoa down lightly in the casserole dish and top with the bell peppers, onion, and remaining cheese. 2 bell peppers, ½ red onion
- Bake in the preheated oven, uncovered, for 40-45 minutes, or until the casserole is bubbling and the peppers are soft. Remove the quinoa casserole from the oven and let it sit for 5-10 minutes before serving. Cherry tomatoes and fresh basil or parsley
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Favorite vegetarian dinner recipes
Vegetarian Skillet Enchiladas
Vegetarian Vegetable Korma
Vegetarian Thai Curry with Udon Noodles
Black Bean Veggie Burger – Truly the best ever!
Mediterranean Quinoa Casserole Recipe
Ingredients
- 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
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Place the quinoa in a medium-sized pot and add 3 cups of water. Bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes, or until the quinoa is soft and the water has been absorbed. 1 ½ cups uncooked quinoa
- While the quinoa is cooking, prepare the rest of the casserole. Add the sun-dried tomato pesto, artichokes, olives, sun-dried tomatoes, Italian seasoning, garlic, salt, and pepper to a 9x13 casserole dish and mix them together. When the quinoa has finished cooking, add it to the casserole dish along with half of the mozzarella and half of the feta cheese and mix everything until it is well combined. ¼ cup EACH: sun-dried tomato pesto, chopped artichoke hearts (from a can), and chopped kalamata olives, 2 tablespoons chopped sun-dried tomatoes, 1 tablespoon Italian seasoning, 2 cloves garlic, 1 teaspoon EACH: sea salt and pepper, 1 cup grated mozzarella, 1 cup crumbled feta cheese
- Press the quinoa down lightly in the casserole dish and top with the bell peppers, onion, and remaining cheese. 2 bell peppers, ½ red onion
- Bake in the preheated oven, uncovered, for 40-45 minutes, or until the casserole is bubbling and the peppers are soft. Remove the quinoa casserole from the oven and let it sit for 5-10 minutes before serving. Cherry tomatoes and fresh basil or parsley
https://www.theendlessmeal.com/mediterranean-quinoa-casserole/
