This hearty, vegetarian quinoa casserole is perfect for a crowd. It’s packed with savory mushrooms and kale, and finished with a rich, creamy sauce that makes it feel like pure comfort food!
If you’re looking for a weeknight dinner that is hearty, delicious, and comes together easily, this is the recipe for you! This quinoa casserole is a total game-changer. It’s packed with savory mushrooms, earthy kale, and it’s so creamy and satisfying, you won’t even believe there’s no cheese. It’s perfect for a cozy night in and it makes for great leftovers all week long.
Why This Recipe Works
This isn’t your average quinoa dish! The secret to this casserole is all about layering flavor. It starts with browning the mushrooms and onions in olive oil to build a deep, rich base. The cooked quinoa gives the casserole a great texture and a healthy foundation.
But the real magic is the silken tofu! When it’s puréed and mixed in, it creates a luscious, creamy sauce that makes the casserole feel rich and decadent without any of the heavy cream or cheese.
My Tips & Tricks for the Best Quinoa Casserole
Sauté Your Mushrooms First. This is the most important step for the best flavor! Browning the mushrooms, in a LARGE pan, on their own helps to release their moisture and concentrate their savory taste. It’s the key to preventing your casserole from getting watery.
The Power of Lemon. That little bit of lemon zest at the end is my favorite part! It adds a bright, fresh flavor that cuts through the richness of the mushrooms and the tofu, making every bite feel light and perfectly balanced.
Trust the Tofu. If you’ve never used silken tofu to make a creamy sauce, you’re in for a treat. Just follow the instructions and blend it until it’s perfectly smooth. It is the secret to getting a creamy casserole that tastes like a dream!
Let It Rest. Just like a steak or a roast, giving your casserole a few minutes to rest after it comes out of the oven is a must. This allows all the flavors to set and helps the casserole firm up so it’s easy to serve.
This quinoa casserole is great with sourdough rolls, a green salad, or maple roasted butter nut squash!
I want to know what YOU think, Please review the recipe card!
Quinoa Casserole with Mushrooms & Kale
Ingredients
- 2 cups dry multi-colored quinoa
- 4 cups vegetable broth or water
- 2 lbs baby bella mushrooms sliced
- 1 large onion diced
- 4-6 cloves garlic minced
- 2 tbsp Braggs Coconut Aminos
- 4 to 6 cups of chopped kale stems removed.
- 1 12-16 ounce block silken tofu, drained (not firm)
- 1 tsp salt
- 1 tsp ground black pepper
- Zest of 1 lemon
- Fresh chives for garnish
Instructions
- Purée the Tofu: In a blender or food processor, purée the drained silken tofu until it is completely smooth and creamy. Set aside.
- Cook the Quinoa: In a pot, combine the dry quinoa and vegetable broth. Bring to a boil, then reduce the heat to a low simmer. Cover the pot and cook for about 15 minutes, or until all the broth is absorbed. Set aside.
- Sauté the Vegetables: While the quinoa cooks, heat the coconut liquid aminos in a large skillet or Dutch oven over medium-high heat. Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until they have released their liquid and are beautifully browned.
- Build the Flavor: Add the diced onion to the skillet with the mushrooms and cook for about 5 minutes, until the onion softens. Stir in the minced garlic and cook for another minute until it becomes fragrant. Season with the salt and black pepper, then stir in the Braggs Coconut Aminos.
- Combine and Prep for Baking: In a large bowl, combine the cooked quinoa with the sautéed mushroom and onion mixture. Stir in the chopped kale, the tofu purée, and lemon zest. Mix everything together until the kale begins to wilt and all the ingredients are well combined.
- Bake the Casserole: Pour the mixture into a 9×13-inch baking dish. Bake at 375°F for 20-25 minutes, or until the casserole is hot throughout and bubbling around the edges.
- Serve: Let the casserole rest for a few minutes before serving. Garnish with plenty of fresh chives for a pop of color and flavor. Enjoy!
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
