Sun-dried Tomato Quinoa Casserole


Sun-dried Tomato Quinoa Casserole
Sun-dried Tomato Quinoa Casserole

Quinoa is a gluten-free 100% whole grain with an impressive amino acid profile rarely found in other grains. It was once considered the “grain of the gods” in ancient times, and is now popular because of it’s extremely high protein content!  When you eat quinoa, your body is also accessing a great source of iron and fiber. The possibilities are endless, you can combine with veggies for a savory dish, or even make a breakfast cereal out of quinoa by boiling it with berries.


  • 3 cups red quinoa
  • 1 cup sliced sun-dried tomatoes
  • 2 zucchini, chopped
  • 1 white onion, chopped
  • 1 large red pepper, chopped
  • 1 cup of parsley & cilantro, chopped
  • 1-2 cups brown mushrooms, sliced
  • 6 cups of organic vegetable broth
  • 2 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp chipotle seasoning (optional)
  • pink Himalayan salt to taste


1. Here’s a little cooking tip for quinoa: for every 1 cup of quinoa, add 2 cups of water or vegetable broth, then turn the heat up on high until it comes to a boil. Once it’s boiling, turn your heat all the way down to low and cover the pot. Let your quinoa cook until you see all of the water has evaporated and the quinoa is fluffy at the top. Don’t stir it or fuss with it, and you’ll come out with perfectly cooked quinoa everytime!

2. Add in your veggies into a sauce pan with coconut oil and sauté until soft.

3. Place your veggies in a bowl and combine with the cooked quinoa. Garnish with fresh chopped parsley, a dash of Himalayan salt and enjoy!



Sheleana Aiyana

Sheleana is passionate about getting back to nature through real food and empowering women to walk the feminine path of self-care and deep self-awareness. She's a birth doula in Vancouver, BC She's an avid reader, intuitive culinary goddess and cat lady in the making.