Quinoa and Vegetable Casserole with Pinto Beans and Polenta Crust

Quinoa and Vegetable Casserole with Pinto Beans and Polenta Crust

This casserole is delicious and very versatile. I occasionally add cut up cooked chicken breast, chopped greens, or sliced cabbage. It can be made dairy free or you can add shredded cheese to the top before baking.


2 tablespoons avocado or olive oil
1 medium yellow onion, chopped
½ teaspoon sea salt
1 zucchini chopped
1 small/medium red pepper chopped
2 teaspoons cumin
1 teaspoon oregano
½ teaspoon paprika
1 teaspoon garlic powder
½ teaspoon salt
½ cup tomato sauce
½ cup water
1-25 ounce cans of Pinto Beans or 3 cups home cooked beans
1 cup cooked quinoa
Optional: chopped greens such as kale or chard, sliced cabbage, chopped cooked chicken breast, shredded cheese for the top.

Polenta Topping
4.5 cups water
1 teaspoon salt
1.5 cups polenta
1 tablespoon butter or oil



  • Heat oil in skillet, add onions and ½ teaspoon salt. Cook until onions begin to soften
  • Add zucchini, red pepper, cumin, oregano, paprika, garlic powder, and ½ teaspoon salt. Sauté vegetables until soft approximately 5-7 minutes
  • Add beans, quinoa and tomato sauce and combine well with veggies and cook until hot
  • Grease a 9×13 glass pan and pour mixture into pan
  • Set aside
  • Preheat oven to 350°F

Polenta Topping

  • Bring water, salt, and oil to boil
  • Add polenta, then lower and simmer stirring continuously until mixture thickens and a wooden spoon can stand up in the polenta
  • Pour polenta over mixture in 9×13 pan and flatten with an offset spatula or regular spatula

Baking directions

  • Place casserole pan in oven and bake at 350°F for 35 minutes
  • Optional: If you add shredded cheese to the top, then make sure to cover with aluminum foil for the first 35 minutes then remove foil for the last 5 minutes of cooking time.

Love this? Try These..

Vegan Lentil Moussaka with Cauliflower Béchamel

Read More

Kid-Friendly Kale Chips

Read More

Sweet Potato Toasts

Read More

Stir Fried Brown Rice With Veggies

Read More

Smashed Potatoes with Avocado Aioli

Read More

Roasted Garlicky Chickpea and Rice Bowls

Read More
Signup box
Join the Veggieman revolution and never miss a wellness tip, a recipe, or a Veggieman adventure!

    From Best-Selling, Award-Winning Author, Karla Farach

    The Adventures of Veggieman: Food Fight! Is a Revolutionary Children’s Book that Promotes Healthy Eating for Kids. 

    Cover fro Web (1)
    Nutrition · Supplements · Education