Appalachia Appalachian Food

Chatter’s Quinoa Bake

The girls have been doing more of the cooking lately and I’m glad because they’ve been making some tasty meals. I’ve been taking Chatter’s Quinoa Bake for my dinner at work. When I first saw the dish I didn’t think I’d like it, but I really like it. When I asked her where she found the recipe, she said “You had cut it out and pasted it in your cookbook. I just changed it to make it like I wanted it.”

I guess quinoa bake was a recipe I never got around to trying. I’m glad she did.

Chatter’s Quinoa Bake

  • 1 cup quinoa uncooked
  • 1 tablespoon plus 2 teaspoons olive oil
  • 2 cups chicken stock
  • 1 cup onion diced
  • 1/2 green pepper diced
  • 2 gloves of garlic finely chopped
  • 1 cup zucchini cubed
  • 1 cup yellow squash cubed
  • 1 15oz can black beans drianed
  • 1 cup corn
  • 1/4 teaspoon cumin
  • salt and pepper to taste
  • 1 teaspoon of oregano
  • 1/2 lime juiced
  • 2 cups shredded mozzarella cheese

Preheat oven to 375. Grease a 9 x 13 baking dish and set aside.

Rinse quinoa in a strainer with cold water for a few minutes. Drain well.

In a saucepan heat 2 teaspoons of olive oil over medium high heat and add the quinoa. Cook, stirring frequently for a minute. The quinoa will begin to pop out of the pan so be careful. Add the chicken stock and bring to a boil. Turn the heat down and simmer for about 15 minutes or till the quinoa is done. Set aside to cool.

In a large pan heat 1 tablespoon olive oil over medium heat. Add onions and pepper and cook for a few minutes. Add squash, zucchini, and garlic and cook for a few minutes longer.

Mix sauteed vegetables and quinoa together in a bowl. Add beans, corn, cumin, oregano, salt, and pepper. Mix well.

Pour mixture into greased dish and bake for 30 minutes. Remove from oven and sprinkle cheese on top and bake for an additional 10 minutes or until cheese is melted and slightly browned.


I eat the quinoa bake with ritz crackers or a piece of nut bread and it makes a dandy dinner. The recipe would be easy to modify, depending on what vegetables, spices, or cheese you preferred. I believe the original recipe called for tomatoes and monterey jack cheese.


Subscribe for FREE and get a daily dose of Appalachia in your inbox

You Might Also Like


  • Reply
    b. Ruth
    February 7, 2018 at 10:37 am

    My Asian Quinoa is white not brown…I wonder is there a difference? The grains of my bag of Quinoa looks a bit rounder and larger? I could research, but why when you or your girls may know the answer!
    Thanks Tipper,
    PS…I have eaten a salad made similar to Angies that my son used to make…

  • Reply
    Leon Estes
    February 6, 2018 at 1:49 am

    STOP! When will I ever have time to try this one? I have copied and WILL try some time. We have some Quinoa (“keen-wa”, as my sister in law pointed out) up in the cabinet. Thanks for sharing!

  • Reply
    February 5, 2018 at 6:32 pm

    Oh, thanks for sharing this recipe! I’m going to trade the chicken stock out for vegetable stock and then my family can try it too. Quinoa is such a health seed! It’s hard for my son to get enough protein and since he can’t eat meat as it really flares his ulcerative colitis and he recently developed an allergy to eggs, I’m always looking for food that he can eat and get enough protein and some flavor too. 🙂 I have vegetable soup cooking for dinner tonight. My snow drops are blooming and so is my primrose… and a silly calendula plant has a bud where I can see the orange on it. Spring is definitely ahead of itself here this year. We had 20 degrees hotter than normal all summer and all fall and winter too. Not much snow pack either. hopefully the new year will be mild and not so hot as last year. Have a wonderful day! Again, thanks for sharing!

  • Reply
    February 5, 2018 at 1:28 pm

    I never heard of such a mess, but I bet it’s good. I don’t even know what most of those ingredients are anyway. But I like all the ingredients I know.

    I got some fresh strawberries yesterday at the grocery store, along with some cupcakes to put them in. After I fix the strawberries and cut ’em up, they’ll go down real good. I don’t have any Cool Whip, but I got some mixed up in my fruit salad. I’ll use that! …Ken

  • Reply
    February 5, 2018 at 1:11 pm

    Boy, these recipes look delicious! Looking forward to trying them 🙂 In the new format there doesn’t seem to be a link to a printer friendly version of the recipe? I do love the new format.
    Thank you for all you do, have a blessed day

  • Reply
    February 5, 2018 at 12:12 pm

    Both look yummy! I’ll try them!

  • Reply
    Broccoli Breath
    February 5, 2018 at 10:49 am

    At’s what? A billion little black seeds to get stuck in your teeth and make people look at you funny when you smile? It’s all good though. You aught (or is it ought) to know by now to run to the restroom and check yourself between your eating and your smiling anyhow. Or just grin and have fun with it! “What you lookin at? Have I got somethin in my teeth?”

  • Reply
    Angie Siddall
    February 5, 2018 at 8:45 am

    Quinoa Salad

    1 cup Quinoa 1/2 cup feta cheese cubed
    1-1/4 cup chicken broth 1 cup canned black beans
    2 tbsp olive oil 1/2 cup black olives cut in half
    1 lg. onion chopped fine 1/2 cup roasted sunflower seeds
    2 cloves garlic minced 1 tsp paprika
    1 red pepper chopped fine 1-1/2 tsp cumin
    1 cup frozen peas 1/2 tsp cilantro cut fine (optional)

    cook quinoa in chicken broth. Let cool. Place in a large bowl. Add remaining ingredients to quinoa. Mix in honey lime dressing and serve chilled.

    Honey Lime Dressing

    1/4 cup lime juice
    3 tbsp. liquid honey
    1/4 cup sesame oil AND 1/4 cup walnut combined
    2 cloves garlic minced
    Mix all the ingredients of the dressing into the quinoa mixture. Enjoy best after chilled.
    ** You can also put the frozen peas in with the broth, when the quinoa is almost cooked if you like them a little softer.

    • Reply
      Angie Siddall
      February 5, 2018 at 8:49 am

      Unfortunately, the recipe I sent for Quinoa Salad, didn’t keep the format I had it printed in. It is however legible and really good, especially on a hot summer day when it’s too hot to cook.

  • Reply
    Miss Cindy
    February 5, 2018 at 7:58 am

    Tip, that sounds very good, I’ll have to give it a try! You know that I will not be able to follow the recipe exactly, I never do. I don’t much like to use canned things unless they are home canned. I like quinoa, the picture looks like she used a dark quinoa, I think the taste is the same but it adds to the visual appeal.
    I do enjoy trying new things!

  • Reply
    Angie Siddall
    February 5, 2018 at 7:43 am

    That recipe looks quite simple and healthy to try Tipper, thank you for sharing it. I make a quinoa salad and it is very good also. I will have to locate my recipe and send it to you to see if you like it.
    Have a great week, Angie

  • Leave a Reply