Cheesy Mushroom Quinoa Casserole


Serves about 6

3 cups cooked quinoa (you’ll need to cook about 1 ½ cups of quinoa)

½ lb / 8 oz / 225 gr mushrooms, cleaned and chopped (either brown, cremini or white button)

1 large onion, finely chopped

3 cloves garlic, minced

2 large free-range organic eggs

1 cup / 8 oz / 225 gr cottage cheese

½ cup / 120 ml sour cream (or plain Greek yogurt)

½ teaspoon fine grain sea salt

½ teaspoon thyme

¼ teaspoon ground black pepper

Pinch red pepper flakes (optional)

½ cup / 2 oz / 50 gr grated Parmesan cheese


Preheat oven to 375°F (190°C) and place a rack in the middle.

Rub a medium-large baking dish with olive oil and set aside.

In a large dry nonstick skillet over medium-high heat, toss and toast the cooked quinoa with thyme, black pepper, and red pepper flakes (if using) for 2 minutes. Season with salt, transfer to a bowl and set aside.

In the same skillet over medium-high heat, sauté the mushrooms in ½ tablespoons of olive oil, sprinkled with a couple of pinches of salt. Stir every minute or so until the mushrooms have released their liquid, about 5 to 6 minutes (depending on the quality of the mushrooms you’re using). Add the onions and cook for another 4 to 5 minutes until translucent.

Stir in the garlic and cook for another minute. Remove from the heat, add the toasted quinoa  and stir until combined.

In a large bowl combine eggs, cheese, and sour cream. Add mushroom/quinoa mixture, stir until well combined, and turn into your prepared baking dish, smoothing it out evenly.

Sprinkle with Parmesan cheese and cover with lightly greased foil.

Bake in the oven for 20 minutes, remove the foil and bake for further 10 minutes or until golden around the edges.

Let rest 10 minutes, then sprinkle with fresh chopped parsley and serve.