This post contains affiliate links. Please see our disclosure policy.

This delicious, hearty, fluffy quinoa casserole is packed with amazing Indian spices, toothsome chickpeas, and lots of veggies. 1 Pan 1 Step dump and bake. No need to stand around to saute anything! Gluten-free, Nutfree

quinoa chickpea casserole in a bowl with lime wedge and green onion
Hungry for more?
My quick start guide has tips and secrets with easy recipes that you will LOVE!
Please enable JavaScript in your browser to complete this form.

This is a super quick, dump-and-done casserole dish. The technique is similar to my rice and chickpea casserole (baked chana pulau), but we make this dish with quinoa instead of rice and a different flavor profile.

It needs 1 baking dish, and just 1 step. No need to stand around to sauté each step and to keep an eye on the veggies and quinoa.

You can change the spices to your preference, add a different protein like white beans, other beans, tofu, vegan chicken or other! .

If you want to mix up the spices, try a cajun spice blend or just curry powder or Ethiopian Berbere other spices instead of the Indian spices in this recipe. It will still turn out really great! 

quinoa chickpea casserole in the pan

We just add all of the aromatics at the bottom with the spices and the sauces and then top it with the quinoa and chickpeas and some broth. Cover with parchment and bake. That’s it!

The baking cooks the aromatics at the bottom of the pan, and it will turn out really deliciously. They kind of get roasted slowly, and everything starts to boil and cook in the oven, and the quinoa gets evenly cooked, as well.

Take the dish out, and you can mix in some finely chopped broccoli at this point. If you want a creamier version, then also add in a little bit of non-dairy yogurt or non-dairy cream and mix in.

Top this with some lime juice, chopped onion, or other crunchy veggies and herbs, like green onion or cilantro, and serve.

close-up of quinoa chickpea casserole in the pan

Why You’ll Love this Quinoa Casserole

  • dump-and-done one step baking process
  • packed with flavor, fluffy quinoa, veggies, and chickpeas
  • easy, one-pan meal
  • customizable! Use your favorite spices to make it your own.
  • Gluten-free and nutfree. easily made soy-free
quinoa chickpea casserole in a bowl with lime wedge and green onion

Spicy Quinoa Casserole

5 from 16 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4
Course: casserole, Main, Main Course
Cuisine: Indian
This fluffy quinoa casserole is packed with amazing Indian spices, toothsome chickpeas, and lots of veggies. 1 Pan 1 Step dump and bake. No need to stand around to sauté. It comes together quickly and easily. Gluten-free, soyfree, Nutfree
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 
 

  • 1 teaspoon oil
  • 1/2 cup chopped onion
  • 2 tablespoons ginger garlic paste, or 5 cloves garlic, minced and 1” of ginger, minced
  • 2 teaspoons Kashmiri chili powder, or use paprika
  • 1 tablespoon soy sauce, , use tamari for gluten-free or omit
  • 1 tablespoon ketchup
  • 1/4 teaspoon black pepper
  • 1/2 red or green bell pepper, chopped or thinly sliced, or use a mix of both
  • 1/4 cup chopped carrots
  • 1 cup dry quinoa, washed and drained
  • 15 ounce can chickpeas, drained, or 1 1/2 cups of cooked chickpeas
  • 2 1/4 cup water or stock, heated until boiling
  • 1/2 teaspoon salt
  • green onion, pepper flakes, chopped nuts and/or seeds, fresh herbs, and lemon or lime juice, for garnish

Instructions 

  • Preheat the oven to 400° F (205° C).
  • In a 9×11” or similar-sized baking dish, add the oil at the bottom of the pan and spread evenly, then add in the onion, ginger garlic paste/mince, Kashmiri chili powder, soy sauce, ketchup, black pepper, and bell pepper and toss to mix really well. Even this mixture out at the bottom of the dish, then sprinkle the carrots, quinoa, chickpeas on top, and spread but do not mix with the bottom layer. (they will roast on the bottom, while the quinoa cooks on top ).
    Alternatively, bake the aromatics for 10 mins then continue with adding the carrots quinoa, chickpeas.
  • Add salt to the water. Heat up the water or stock, if you haven't already, until almost boiling, and then pour it lightly all over the baking dish. Lightly even it out, top the baking dish with parchment paper, and bake for 40 to 45 minutes. Check in at the 35-minute mark to see if the quinoa is done or not and also lightly stir the mixture, if the edges are starting to scorch. Cover with parchment again, and continue to bake for another 5 minutes, if the quinoa isn't done yet.
  • Take the baking dish out of the oven, let it sit for another 5 minutes or so. You can add in about 1/2 cup of finely-chopped broccoli while the quinoa is still hot, mix in, and then cover it with parchment and let it sit for 5 to 6 minutes. The heat of the casserole will blanch and cook the broccoli. If you would like a creamier version, then fold in 1/4 cup of non-dairy cream or non-dairy yogurt at this point, and mix in.
  • Mix and fluff the quinoa really well, then serve in bowls topped with some crunchy green onion, cilantro, or chopped onion and some pepper flakes or black pepper and a good dash of lime juice or lemon juice. Some nuts or seeds will also be great garnish

Video

Notes

To change up the flavor profile, use Jamaican curry powder, cajun spice blend, or a chili powder blend. You can also add in some garam masala or curry powder with the current recipe, as well. It is complementary with the flavor profile. The recipe profile is adapted from my schezwan fried rice.  
To make this with rice, use 1 cup of white basmati rice and reduce the water to 2 cups.
This recipe is gluten-free and nut-free. You can use some chopped nuts and seeds for garnish, but they are not necessary for the recipe.
To make it soy-free, use coconut aminos.
For gluten-free, use tamari instead of soy sauce.

Nutrition

Calories: 369kcal, Carbohydrates: 62g, Protein: 17g, Fat: 7g, Saturated Fat: 1g, Sodium: 511mg, Potassium: 681mg, Fiber: 12g, Sugar: 8g, Vitamin A: 2154IU, Vitamin C: 23mg, Calcium: 90mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!
quinoa, broth, and other casserole ingredients in bowls on a kitchen counter

Ingredients and Substitutions

  • aromatics – Onion and ginger garlic paste roast slowly in the sauces and spices at the bottom of the pan.
  • sauces – Soy sauce and ketchup add umami, salty, and sweet notes to the dish.
  • ground spices – Kashmiri chili powder and black pepper add even more amazing flavor!
  • veggies – Carrots and bell peppers bring in even more textures and flavors to this quinoa casserole.
  • quinoa – You can use quinoa or rice in this casserole.
  • chickpeas – Chickpeas complement quinoa so well, and they add protein to the dish. Use other beans or tofu for variation
  • water or stock – Boiling hot water or vegetable stock adds the moisture you need to cook the quinoa and soften the chickpeas.
  • garnishes – Add even more flavor and texture by topping with green onion, pepper flakes, chopped nuts and/or seeds, fresh herbs, and lemon or lime juice.

💡 Tips

  • The edges of this casserole can being to scorch, and quinoa can cook more quickly depending on your pan, oven, etc, so check in at 35 minutes and stir, if needed.
  • If you want to add even more veggies, you can finely chop 1/2 cup of broccoli and add this in at the end of baking. The residual heat from the quinoa casserole will steam the broccoli to perfection!
  • For a creamy casserole, add some non-dairy yogurt or non-dairy cream just before fluffing the quinoa.

How to Make Spicy Quinoa Casserole

Preheat the oven to 400° F (205° C).

In a 9×11” or similar-sized baking dish, add the oil at the bottom of the pan and spread evenly, then add in the onion, ginger garlic paste, Kashmiri chili powder, soy sauce, ketchup, black pepper, and bell pepper and toss to mix really well. Even this mixture out at the bottom of the dish. Then sprinkle the carrots, quinoa, chickpeas on top, and spread but do not mix with the bottom layer. 
Don’t mix the aromatics in they will roast on the bottom, while the quinoa on top cooks.
Alternatively, bake the aromatics for 10 mins then continue with adding the carrots quinoa, chickpeas.

mixing ginger garlic paste, sauces, and spices in the pan
mixing in the onion
adding the veggies to the pan
adding the quinoa to the pan

Add salt to the water. Heat up the water or stock, if you haven’t already, until almost boiling, and then drizzle it lightly all over the baking dish. Lightly even it out, top the baking dish with parchment paper, and bake for 40 to 45 minutes.

Check in at the 35-minute mark to see if the quinoa is done or not and also lightly stir the mixture, if the edges are starting to scorch. Cover with parchment again, and continue to bake for another five minutes, if the quinoa isn’t done yet.

adding chickpeas and broth to the pan
quinoa and chickpeas mixed into the broth
quinoa chickpea casserole in the pan after baking

Take the baking dish out of the oven, let it sit for another 5 minutes or so, then remove parchment. You can add in about 1/2 cup of finely-chopped broccoli while the quinoa is still hot, mix in, and then cover it with parchment and let it sit for five to six minutes. The heat of the casserole will blanch and cook the broccoli. If you would like a creamier version, then fold in 1/4 cup of non-dairy cream or non-dairy yogurt at this point, and mix in.

quinoa chickpea casserole in the pan after adding broccoli

Mix and fluff the quinoa really well, then serve in bowls topped with some crunchy green onion, cilantro, or chopped onion and some pepper flakes or black pepper and a good dash of lime juice or lemon juice. 

quinoa chickpea casserole in a bowl with lime wedge and green onion

Frequently Asked Questions

Is this recipe allergy friendly?

This recipe is gluten-free and nut-free. You can use some chopped nuts and seeds for garnish, but they are not necessary for the recipe. Omit the nuts if needed. 

To make it soy-free, use coconut aminos. 

For gluten-free, use tamari instead of soy sauce.

Can I use rice instead of quinoa?

To make this with rice, use one cup of white basmati rice and reduce the water to 2 cups.

How can I change the flavors?

To change up the flavor profile, use some Jamaican curry powder, cajun spice blend, or a chili powder blend. You can also add in some garam masala or curry powder with the current recipe, as well. It is complementary with the flavor profile.

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

You May Also Like

5 from 16 votes (8 ratings without comment)

Leave a comment

If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

19 Comments

  1. Cindy says:

    5 stars
    Fantastic recipe! Delicious! I used kala chana instead of regular chickpeas, and I added the broccoli and green onions.

    1. Vegan Richa Support says:

      Awesome!

  2. Pamela says:

    5 stars
    Made this tonight and it was easy and DELICIOUS! I added lime juice, cashews and green onions at the table. I used Kashmiri chili so no additional heat needed.

    1. Vegan Richa Support says:

      So happy you enjoyed it!

  3. Eva says:

    5 stars
    Made this last night – it’s SO EASY! Love that I could pop it in the oven and let my husband check on it while I was at the gym. So good to have a nice warm, nourishing meal waiting for me when I got home 🙂 I used a silpat on top of the dish instead of parchment paper, and it seemed to work just fine. I doubled the ginger, the onion and the carrot, and used some cauliflower, since I didn’t have any bell pepper. I used cayenne powder, some garam masala, and a nutmeg-pepper BBQ powder, since I don’t have Kashmiri chili powder. Used coconut aminos to keep it GF and soy-free. Served it with sliced green onion and some chopped cashews on top. Delicious! Thank you!

    1. Vegan Richa Support says:

      Thank you for taking the time to comment!

  4. Sue says:

    5 stars
    I really loved this. It was quick, easy and super flavorful. Thanks Richa, for another winner.

    1. Vegan Richa Support says:

      Awesome! Glad you liked it.

  5. Shell says:

    5 stars
    Another great recipe! It makes a lot! I cut the recipe in half so I can use the 1/2 can of chickpeas to make your chickpea brownies which are also awesome! 🙂

    1. Vegan Richa Support says:

      So glad you liked it!

  6. C. Bruce says:

    5 stars
    I made this today! It’s absolutely delicious and so easy. My husband liked it a lot and requested that it be put on the repeat rotation.

    1. Richa says:

      Awesome!!

  7. Char says:

    Can this be made in a crock pot/slow cooker. Please and thanks.

    1. Vegan Richa Support says:

      Yes, use a bit less liquid, pressure cook 1 mins, quick release after 5

    2. Richa says:

      Use time for quinoa in slow cooker

  8. Carol K says:

    5 stars
    Another winner! My husband especially loved this meal-in-a-bowl dinner.So satisfying! My modifications were: I sauteed 1 cup chopped onions, added the garlic and ginger, (I love carmelized onions), I substituted a can of kidney beans for the chickpeas, and paprika+ chili powder for the Kashmiri chili powder. I served with with a yogurt herb lemon sauce on the side. The dish came out as beautiful as it was tastey. Thank you for making our night!

    1. Vegan Richa Support says:

      Awesome!

  9. Linda says:

    5 stars
    I just made this for lunch and was blown away by the deliciousness! I noticed right away that the list of required spices was very small compared to many Vegan Richa recipes, and worried it might be bland. But, I needn’t have worried–it had perfect heat and flavor. It also had perfect proportions, and required no adjustments other than loosely covering the dish with foil, instead of parchment paper because my oven blows parchment paper off. I served it topped with chopped cilantro and toasted slivered almonds. Fabulous! And clean-up was super easy. I will definitely be adding this to my regular menu rotation.

    1. Vegan Richa Support says:

      So glad you liked it!