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Double-Quinoa Casserole with Asparagus and Dill

Photo: Kerri Conan

BY The Editors

PUBLISHED April 23, 2024

Vegan whole grain casseroles are the teenagers in the extended family of classic gratins. They’re hip but not too hippie, and rich in all the best ways. Especially when you use light and fluffy quinoa and finish the top with a layer of seasonal vegetables and herbs. And to take the recipe over the top, while the casserole bakes, pop some of the quinoa to pass at the table for last minute crunch.

First let’s talk non-dairy milk, which for better or worse has been dubbed “malk.” You definitely want unsweetened, with as few gums, starches, and other additives as possible. Go for a rich, neutral taste – like oat or rice milk – or try a complementary full-flavored nut milk like cashew, almond, or hazelnut. Naturally sweet coconut will even work, as long as the vegetable on top is sort of on the bitter side. 

Now about that vegetable: Asparagus is just one of dozens of options that can – and should! – change with the seasons. Try ribbons of cabbage or chard, whole green beans or snap peas. The directions in this recipe result in soft sliced asparagus because, well, we think a luxurious texture goes best in casseroles. For more of a crisp-tender approach, increase the baking time in Step 3 to 30 minutes, and scatter the vegetables over the top for a final 5 to 10 minutes of baking.

 

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This recipe is from “Excuse Us, but We’re Having a Moment With Quinoa.”

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Double-Quinoa Casserole with Asparagus and Dill

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Makes 4 to 6 servings 1x

Time About 1 hour

Units Scale

Ingredients

Instructions

  1. Heat the oven to 400°F. Get a 9- by 13-inch baking dish handy; you can also use any shallow baking dish that holds at least 3-quarts (no need to grease it). Put the quinoa in a strainer and rinse under running water. Remove 1/2 cup for the popped quinoa and let it sit; as the grains absorb the water from rinsing they’ll puff a bit.
  2. Peel, halve, and slice the shallots. You should have 1 packed cup. Put 3 tablespoons of the olive oil in a large, deep skillet or large pot over medium heat. When it’s hot, add the shallots and sprinkle with salt. Cook, stirring occasionally until they’re soft and browned in places, about 10 min.
  3. Add the 1 1/2 cups quinoa in the strainer and cook, stirring constantly, until their herby smell hits you, about a minute. Stir in the oat milk and raise the heat to high to just bring to a boil. Transfer the quinoa mixture into the baking dish. (It will be very soupy.) Bake, uncovered and undisturbed, for 20 minutes.
  4. While the casserole bakes, wash and dry the skillet or pot. Trim the asparagus and cut the stalks on the bias into 1-inch pieces. Toss with the remaining tablespoon olive oil and some salt. Chop the dill. When the quinoa has baked for 20 minutes, the kernels will be tender but still pretty soupy. Scatter the asparagus on top and continue baking until the slices darken and are super soft, 20 to 25 minutes.
  5. Make the popped quinoa: Put the clean skillet or pot over medium heat. When it’s hot (and dry), add the reserved 1/2 cup rinsed quinoa along with 2 tablespoons water. Cook, stirring frequently, until the water evaporates and the kernels begin to skitter, toast, and pop. (Actually, what happens is somewhere between an audible pop and a subtle poof.) Adjust the heat as necessary so they’re active without burning. When they’re smelling toasty and have become round rather than flat, remove from the heat and sprinkle with salt and pepper (or the other seasonings mentioned above). Stir and transfer to a small serving bowl.
  6. When the casserole is ready, garnish with the dill and serve hot or at room temperature, passing the popped quinoa at the table.

—Recipe developed by The Bittman Project for Bob’s Red Mill

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