Quinoa Casserole Recipe
As a working mom with two kids on the go, meal prep is essential in my house. I have found the Sundays I don’t meal prep, I end up eating whatever I can find between meetings or living off bars to keep me full through a meeting.
Meal prep isn’t easy by any means and it ends up taking a few hours out of your Sunday, but once you get in a good routine, it isn’t that bad. The plus side, you feel really good at the end of the week after you have ate so well! Guess that means you can splurge a little more on the weekends :).
I recently made a quinoa casserole recipe only because I had a bunch of ingredients I needed to use up in my house and turned out to be a hit! It doesn’t take too long to prep and it’s super tasty for a healthy meal. The recipe looks like a of items to prep, but you can just use whatever you have in your house in terms of veggies. This can be eaten as a lunch or dinner throughout the week.
Check out the quinoa casserole recipe below.
- 1/4 diced red bell pepper
- 1/4 diced orange bell pepper
- 1/4 diced green bell pepper
- 1/4 diced white onion
- 5 chopped mushrooms
- 1/4 shredded carrots
- 1/2 tablespoon honey
- 1 tablespoon sriracha (or change amount to your spice level)
- 1/2 tablespoon low sodium soy sauce
- 1 clove fresh grated garlic
- 1/2 tablespoon fresh grated ginger
- 2 chicken breasts (can substitute tofu if desired)
- 1/2 tablespoon coconut oil
- 1 cup quinoa (any quinoa you prefer)
- Cook quinoa as described on package
- Heat the coconut oil in a pan on medium heat
- Add in the chicken or tofu to cook
- Add all vegetables and saute
- Add in honey, sriracha, soy sauce, garlic and ginger
- Spread a layer of quinoa in a casserole dish
- Layer the vegetables, chicken/tofu mixture
- Spread a layer of quinoa in a casserole dish
- Layer the vegetables, chicken/tofu mixture
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