Cheesy Quinoa Bake With Greens

Recipe By: Chef Rosemary Rutland  -  Originally Published: 4/4/2013


Serve as a flavorful vegetarian entrée or a tasty side dish.  Packed with protein and vitamins, guests will be impressed with the nutty flavor of quinoa and gooey cheddar cheese.  Courtesy of Chef Rosemary Rutland

  • Servings: Serves 4
  • Prep Time: More than 60 Minutes
  • Cook Time: Less than 30 Minutes
  • Level: Intermediate
  • Course: Entrée; Side Dish


​1 small bunch of kale or Swiss chard (stems and ribs removed), sliced into 1/2-in. strips (about 2 c. packed)

1/2 Tbsp. olive oil

1/2 c. leeks, chopped into 1/4-in. dice (white and green parts only)

1/4 c. finely chopped red bell pepper or peeled, seeded Roma tomato

3/4 c. quinoa, rinsed and drained

1 garlic clove, minced

1 1/2 - 2 c. vegetable stock (or chicken stock or water)

salt and freshly ground pepper, as needed

1/8 tsp. salt-free herb seasoning of choice, such as Penzey’s Mural of Flavor

1/8 tsp. crushed red pepper flakes

1 large egg, room temperature

1/2 c. milk (2% or whole)

2 c. shredded sharp cheddar cheese, divided

1/4 c. Panko bread crumbs

1 finely sliced scallion, for garnish​


​Prepare a medium-sized pot of boiling salted water.  Blanche greens until tender, about 3 minutes for kale and 2 minutes for Swiss chard.  Drain, cool and squeeze dry.  (Alternatively, cook in a large skillet over medium heat with 1 Tbsp. oil until tender.  Remove from pan.)

Heat the oil in a large skillet over medium-high heat.  Add leek and bell pepper or tomato.  Cook, stirring occasionally, for 5 minutes or until tender. 

Stir in quinoa and garlic.  Cook uncovered for 3 - 4 minutes, or until grains start to turn opaque.  The quinoa will not be completely cooked at this point.

Add 1 1/2 c. vegetable stock, a pinch of salt and black pepper, seasoning herb blend and red pepper flakes.  Cover and reduce heat to medium-low and simmer for 15-20 minutes, until most liquid has been absorbed.  Cooking time will depend on the quinoa.  

Remove from heat and let stand for 5 minutes.

Preheat oven to 350°F/180°C.  Coat an 8x8-in. baking dish with cooking spray.  

Whisk together eggs and milk in a large bowl.  Fold in quinoa mixture and 1 1/2 c. cheese.  Stir to combine and let some of the cheese melt.  At this point the mixture should be a little soupy.  Add a bit more liquid if necessary.

Transfer to prepared baking dish and top within remaining 1/2 c. cheese and bread crumbs.  Bake 25 - 35 minutes until browned around the edges.  

Remove from oven, cut and serve.  Top with scallions as garnish.

Thanks to Chef Rosemary Rutland of​ for this recipe.