Filled with savory peanut flavor and veggies, this Peanut & Quinoa Edamame Bake is perfect for weeknights as it requires just 15 minutes of active time!
Drawing inspiration from my the flavors of my quinoa edamame salad and the simplicity of my quinoa pesto bake, this peanut and quinoa edamame bake is packed with veggies and super simple to make.
This is a dump & bake casserole, so the quinoa cooks completely in the oven. If you're looking for an easy nontraditional casserole, this is a great option!
It's a bit different from your typical casserole because it's not cheesy or sliceable. Instead, baking quinoa in one pot in the oven is just an easy approach to making a relatively hands-off dinner!
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Recipe summary
- Uses fresh veggies, frozen veggies, and pantry staples. This can be modified into a no-chop casserole by replacing fresh diced bell pepper with thawed frozen peppers and a handful of matchstick carrots.
- Time: Requires about 15 minutes of prep time (chopping vegetables and toasting sesame seeds) and 45 minutes of hands-off cooking time.
- Flavors: If you like peanut butter, this recipe is for you! The seasonings are very similar to those in my peanut stir fry sauce. Sliced green onions and toasted sesame seeds add extra fresh and toasty flavor at the end.
- Dietary: This quinoa bake is vegan (dairy-free & egg-free) and gluten-free if using tamari in place of soy sauce.
Ingredients
- Quinoa: Any variety or color of quinoa works.
- Mukimame: This is the name for shelled edamame. Mukimame is available in the freezer aisle by the veggies.
- Veggies: Frozen peas, green onions, red bell pepper, and chopped carrots. Frozen veggies should be thawed before adding to the baking dish, or it will take a lot longer for the vegetable broth to heat up.
- Peanut butter and peanuts: These are key flavorings, adding toastiness and depth to the bake. I use creamy peanut butter, but imagine chunky would work just fine!
- Seasonings: Ginger, garlic, soy sauce, rice vinegar, and sesame oil. Use tamari to make this recipe gluten-free. I use dry ginger and garlic in this recipe for convenience, but it's even better with freshly grated ginger and garlic.
Step-by-step photos
This is a pretty straightforward recipe:
- Add all ingredients, except for sesame seeds and half of the sesame oil and peanuts, to an 8x8-inch or similarly sized baking dish.
- Stir well and cover tightly with a lid, foil, or an upside-down baking sheet.
- Bake until the quinoa is fluffy, about 40 minutes. Remove from the oven and stir. The image above shows the cooked casserole before stirring.
Variations and swaps
- Rice instead of quinoa: White rice works as a direct swap with quinoa. The cook time should also be about the same. Brown rice does not work as a direct swap, as it requires 50% more liquid and about 50% more cook time. Rinse rice well before adding to the baking dish.
- No chop version: Replace chopped carrots with a handful of matchstick carrots. Frozen bell peppers and onions are available at some grocery stores, and are a great swap for fresh chopped peppers, just make sure they are thawed before using. I don't recommend omitting the onions, if possible, as they add a lot of flavor.
- Other nut butters: I imagine this recipe would also work with cashews/cashew butter, almonds/almonds butter, etc. For a nut-free option, sunflower seed butter/sunflower seeds are a good choice. Tahini would also work.
- Quicker cook version: If you've tried more of my dump & bake recipes, you might know that heating up the liquids first results in a shorter cooking time in the oven. I like to boil water or veggie broth in my electric kettle before adding it to the baking pan (make sure to use a pan that can handle boiling water, if using this method.) Cut the covered cook time down to 25-30 minutes when using pre-heated broth.
- Want to up the protein? Add sesame tofu with each serving.
Storage notes
Quinoa casserole is best within 3-4 days. Keep leftovers refrigerated in a closed container.
I have not tried freezing this specific recipe, but have had success with previous quinoa casseroles as quinoa typically freezes very well. Let the casserole cool before freezing either in individual portions or as an entire recipe. Let thaw overnight before reheating.
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Peanut & Quinoa Edamame Bake
Made with quinoa, a blend of fresh and frozen veggies, and the flavors from peanut stir fry sauce.
Equipment
- 1 8x8-inch baking dish or similarly sized
Ingredients
- 1 cup dry quinoa rinsed in a fine mesh sieve
- 1 ¾ cup vegetable broth
- ½ cup roasted peanuts divided
- 1 bunch green onions sliced; green and white parts separated
- 1 medium red bell pepper diced
- 1 large carrot peeled and diced
- 12 ounce bag frozen mukimame thawed (shelled edamame; about 2 cups)
- ½ cup frozen peas thawed
- ⅓ cup peanut butter more for drizzling, if desired
- 2 tablespoons soy sauce or tamari
- 1 tablespoon chili garlic sauce optional; makes it a little spicy
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil divided
- ½ teaspoon ground ginger or 1 inch freshly grated ginger
- ½ teaspoon garlic powder or 2-3 cloves grated garlic
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons sesame seeds
Instructions
- Preheat the oven to 375F.
- To an 8x8-inch or similarly sized baking dish, add the rinsed quinoa, vegetable broth, ¼ cup of the roasted peanuts, the white parts of the sliced green onions, diced bell pepper, diced carrot, thawed mukimame, thawed peas, peanut butter, soy sauce, optional chili garlic sauce, rice vinegar, 1 teaspoon sesame oil, ground ginger, garlic powder, salt, and pepper.
- Stir well to combine. Cover tightly with foil, an oven-safe lid, or an upside down baking sheet. Bake at 375F for 35-45 minutes. I peek at the quinoa at the 35 minute mark and continue cooking 5-10 minutes as needed.
- Meanwhile, heat a skillet on the stove over medium heat. Add the remaining 1 teaspoon toasted sesame oil. Once hot, add 2 tablespoon sesame seeds and the remaining ¼ cup peanuts. Toast until the sesame seeds are golden, just 3-5 minutes. Remove from the heat and set aside.
- Remove the cooked quinoa from the oven. Stir to fluff. Top with the toasted sesame seeds and peanuts and sliced green onions. Add an extra drizzle of peanut butter, if desired. Enjoy!
Video
Notes
- Quicker cook version: If you've tried more of my dump & bake recipes, you might know that heating up the liquids first results in a shorter oven cook time. I like to boil water or veggie broth in my electric kettle before adding it to the baking pan (make sure to use a pan that can handle boiling water, if using this method.) Cut the covered cook time down to 25-30 minutes covered when using pre-heated broth.
- No chop version: Replace chopped carrots with a handful of matchstick carrots. Frozen bell peppers and onions are available at some grocery stores, and are a great swap for fresh chopped peppers, just make sure they are thawed before using. I don't recommend omitting the onions, if possible, as they add a lot of flavor.
- Rice instead of quinoa: White rice works as a direct swap with quinoa. The cook time should also be about the same. Brown rice does not work as a direct swap, as it requires 50% more liquid and about 50% more cook time.
Nutrition
Serving: 1servingCalories: 583kcalCarbohydrates: 54gProtein: 29gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 13gTrans Fat: 0.01gSodium: 878mgPotassium: 1111mgFiber: 14gSugar: 8gVitamin A: 4144IUVitamin C: 53mgCalcium: 162mgIron: 6mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
Ali B. says
I made this last night and it was SO good! The fresh ginger and garlic with the chili ginger sauce + peanut butter really give this dish a lot of layers flavor-wise. We also added a bit of chili crisp at the end for an extra little kick. I doubled the recipe which just about doubled the cook time for the quinoa, but now we'll have leftovers to eat all week which is why I love casseroles so much.
Cassidy Reeser says
Yesss this is what these dump & bake casseroles are all about! Love the chili crisp addition too, I'm sure that took things to the next level.
C says
The dish is great but it takes SO much longer than it says it does here. After 35 minutes covered, the quinoa had barely cooked and almost no liquid had absorbed. I've made it twice and both times it took almost an hour and needed to be uncovered for the second half.
Cassidy Reeser says
First off, thanks for making the recipe and leaving feedback! I've found a variation of ~10 minutes with different styles of dishes but I'm surprised it's barely even cooked at 35. Are you thawing the edamame first? If you want to make this again and want speed up the cooking time, I would heat the vegetable broth before adding it to the dish. This usually cuts the covered cook time down to 25 for me, so maybe it would cut cook time to 35 for you. I wouldn't remove the foil/lid until the quinoa is completely cooked.
Lucy says
I barely ever leave comments but I’ve made this tonight and it is so delicious! Thank you for sharing - cooked a few of your recipes and they’re always great.
Cassidy Reeser says
Thanks so much for leaving a review, I'm happy to see this recipe getting some love!