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–+ servings
A quinoa and vegetable bake in a casserole dish.
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Curried Quinoa Bake with Vegetables

This Curried Quinoa Bake with Vegetables makes for an easy, one-pot, weeknight meal full of plant-based protein. Makes for an easy vegetarian main dish or a delicious side dish. Gluten-free, vegetarian, and vegan.
The original recipe was update in 4/2024.
Course Main Course, Side Dish
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
Calories 334kcal
Author Tessa

Ingredients

  • 1 cup white quinoa
  • 2 cups frozen broccoli florets
  • 2 cups sliced mushrooms (baby bella or cremini)
  • 3 teaspoons minced garlic
  • 1 15-ounce can chickpeas drained and rinsed
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon curry powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ½ teaspoon onion powder
  • ¼ teaspoon ground ginger
  • pinch of ground cinnamon
  • 1 cup water or vegetable broth
  • 15 oz full fat coconut milk 1 can
  • 1 lime optional
US Customary - Metric

Instructions

  • Preheat oven to 450 degrees Fahrenheit. Rinse quinoa in a fine-mesh strainer.
  • Spray a 9x9 (or 2 ½ to 3 quart) baking dish with cooking spray. Add quinoa, broccoli florets, sliced mushrooms, garlic, and chickpeas, followed by the salt, pepper, curry powder, cumin, coriander, onion powder, ginger, and cinnamon. Stir gently to partially combine. 
  • Pour water over veggies and quinoa. Cover baking dish tightly with aluminum foil. Bake for 20 minutes. 
  • After 20 minutes, carefully remove dish from oven, uncover (careful of steam), and gently stir. Recover tightly with foil and return to oven. Bake for 10 more minutes. 
  • Remove from oven and add coconut milk, stir in gently. Place foil back on tightly and bake for 5 to 10 more minutes. 
    I like removing at the 5 minute mark to have a little extra liquid, but this is most certainly personal preference.
  • Uncover, fluff, squeeze juice of one lime (if using), and season with more salt and pepper if desired. Stir to combine and serve in bowls immediately.

Notes

If your canned coconut milk has separated, that's okay, add all contents of the can to the baking dish.
To store: Store leftovers in an airtight container in the refrigerator for 2-3 days.

Nutrition

Serving: 1g | Calories: 334kcal | Carbohydrates: 35g | Protein: 11g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 429mg | Potassium: 647mg | Fiber: 7g | Sugar: 1g | Vitamin A: 215IU | Vitamin C: 29mg | Calcium: 78mg | Iron: 5mg