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  • Ready In:
  • Makes 12 cups

This easy, cozy casserole melds tender quinoa with roasted cauliflower, green peas, and a zesty marinara sauce.

Ingredients

  • 2 cups dry quinoa
  • 3½ cups vegetable broth, divided
  • ½ medium onion, cut into ¼-inch dice (1 cup)
  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 medium head cauliflower, cut into 1-inch florets (about 6 cups)
  • 1 tablespoon white wine vinegar
  • Sea salt and freshly ground black pepper
  • 3 cups store-bought marinara sauce
  • 1 cup frozen green peas, thawed

Instructions

  1. In a large saucepan combine quinoa and 3 cups broth. Bring to a boil; then reduce heat to low and cover pan. Simmer 20 minutes. Remove from heat and let stand 10 minutes. Drain off any excess water, if needed.
  2. In a skillet, combine onion, garlic, Italian seasoning, and ¼ cup broth; cook over medium for 10 minutes or until onion is tender, adding more broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add cauliflower to skillet and cook 10 to 15 minutes more, or until cauliflower is just starting to get tender. Do not overcook. Add vinegar and season with salt and pepper.
  3. Preheat oven to 350℉. Fluff quinoa with a fork; then spread it in an even layer in the bottom of a large casserole dish. Cover quinoa with an even layer of marinara sauce, followed by cauliflower and green peas on top. Bake uncovered 20 to 25 minutes, until there is browning on the cauliflower. Serve warm.

Comments (17)

(4.75 from 8 votes)
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Denise2 months ago
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New to this way of eating. My husband asked if there was more. Big win! Question: Do you add the remaining broth at once while cooking the cauliflower or do you continue to add it 1-2 T at a time?

Char2 months ago
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I am allergic to tomatoes! Bad deal. I love them. Is there another kind of sauce?

Gail1 month ago
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You could try Alfredo, Bechamel, Pesto or roasted Red Pepper sauce.

Marilyn4 months ago
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What would be a good substitute for the peas. They are my least favorite veggie.

Forks Over Knives4 months ago
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Hi Marilyn! Perhaps you could try chopped carrots, they would pair nicely with the marinara sauce and add a little sweetness similar to the peas. Enjoy!

Mary Lee Spitz7 months ago
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Can the casserole be frozen once baked or will it get mushy when next thawed out?

Mane De la Luz7 months ago
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I added some parsley and gave it a nice taste!
Thanks for the recipe

Nancy8 months ago
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Do you cook the quinoa first?

c8 months ago
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yes, you cook it. Step 1.

Nancy8 months ago
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Nevermind! I just reread and saw it says dry quinoa so I am assuming it is uncooked.

Lisa Fogel1 year ago
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very good. I first did it with potato on the bottom layer, instead of quinoa, and added some sunflower seed and pomegranate seed in my bowl when I ate it. I like that is can be made as a great base and then things can be added when eaten. I made it with quinoa the second time and just as good! wholesome and healthy and hearty. my husband likes spicy, so he added hot sauce in his bowl.

Deb1 year ago
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I was hoping for more…we love all the ingredients, but found the recipe to be rather bland. I added sautéed veggies to use up the leftovers, since the recipe fills a 9×12 dish.

Andrea1 year ago
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Surprisingly simple and delicious! I used frozen cauliflower and it worked well.

Alina1 year ago
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Can I use millet or some other grain instead of quinoa?

Xena8 months ago
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I love amaranth, so much cheaper than quinoa and higher in protein, so I make this with amaranth, millet would give the overall dish more texture and a nuttier flavour. That would be a good thing though as like others have said, we found it a bit bland and on the next batches, increased herbs to 3 Tablespoons and a tablespoon of both onion and garlic powder as well

Priscilla1 year ago
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Very delicious and simple! Filling without making me feel heavy.

Anita1 year ago
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Tasty, filling and full of goodness! Thanks for sharing.

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Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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