Delicious and with a big protein punch, this vegetarian quinoa bake is a favorite for meatless dinners.
Do you do Meatless Monday? I don’t, really. But I do try to eat at least one vegetarian dinner per week.
At my house, we’re really used to a lot of protein so when I do make a meatless dinner, I try to make sure it’s really hearty and satisfying in the protein department. I love this recipe because it’s gluten-free and high in that needed protein because of the quinoa.

Video: Italian Cauliflower and Quinoa Bake:
Double Protein
One of the tricks to satisfying this protein need is to include at least two protein sources per meal. Today’s recipe for Italian Cauliflower and Quinoa Bake uses both high-protein quinoa and also cheese. Combined with the meaty texture of roasted cauliflower, it’s satisfying from the first mouthful.
Quinoa Tip
If you ever find quinoa bitter, it might be a good idea to try rinsing it more thoroughly. This is true even if it says that it’s pre-rinsed. I actually did some tests recently to figure out how best to prepare quinoa. I taste-tested cooked quinoa that had not been rinsed prior to cooking with quinoa that had been rinsed. The difference was definitely there. Furthermore, I then tested if the amount of time spent rinsing it mattered and it really does. Quinoa that has been rinsed for 5 minutes has less bitterness once cooked than quinoa rinsed for 30 seconds or 2 minutes.
To rinse the quinoa, measure it into a fine mesh sieve. Use the sprayer from your kitchen faucet to hit the quinoa with strong jets of water. Rub the quinoa between your fingers as you rinse it for 5 minutes under the water. I know it sounds like a long time, but it’s worth trying if you’ve ever disliked quinoa but want to use it in more recipes.
Note that the recipe below has you cook the quinoa in step #3. You can instead use leftover cooked quinoa. If you make quinoa for this recipe, I recommend making a double batch so that you can use the leftovers in this Quinoa Salad Bowl with Lemon-Hummus Dressing or in this delicious Quinoa and Feta Side Dish Recipe.
And if you love quinoa, I think you’d really like farro as well. You can learn how to cook farro here, and then try this recipe for Beef and Farro Soup and this one for Special Fried Farro.
Seasonings To Use
The recipe below calls for dried oregano and basil. However, if you have some store-bought Italian seasoning, that will work perfectly. Even better, try using some Italian Sausage Seasoning. And don’t worry, even though it says sausage in the title, it’s still vegetarian – it’s simply the seasonings typically used when making Italian sausage, no sausage included. I hope you love this recipe!
More Italian Recipes
Here are links to some of my favorite all-time Italian recipes:
- One-Dish Italian Chicken and Cauliflower Dinner
- Sun-Dried Tomato Chicken Pasta Dinner
- Asiago Tortelloni Alfredo With Grilled Chicken
- Chicken Pasta Bake With Creamy Alfredo
- The Amazing No-Boil Pasta Bake
- Italian Chicken Breasts
- Italian Roasted Cauliflower
- The Best Fresh Basil Pesto Recipe
I also think you’d enjoy some other vegetarian dishes, like this farro recipe that has a lovely creamy sauce and spinach and this Lemon Broccoli. Enjoy! -Christine xo
Print
Italian Cauliflower and Quinoa Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Baked
- Cuisine: Italian
DESCRIPTION
Delicious and with a big protein punch, this vegetarian quinoa bake is a favorite for meatless dinners.
Ingredients
- 30 oz. cauliflower florets
- 2 Tbsp. olive oil
- 1 tsp. salt
- 1/2 tsp. dry oregano
- 1/2 tsp. dry basil
- 1/4 tsp. black pepper
- 1 cup uncooked quinoa, well-rinsed
- 30 oz. tomato sauce (no sodium, add salt to taste)
- 8 oz. shredded mozzarella, divided
Instructions
- Preheat oven to 400°F.
- In a 13 x 9-inch pan combine cauliflower, olive oil, salt, oregano, basil, and black pepper. Toss and roast until cauliflower is lightly browned in spots, about 20 minutes.
- Meanwhile, cook quinoa according to package directions (will yield about 3 cups cooked). Drain if needed and fluff with a fork. Transfer it to a medium bowl and add the tomato sauce, 4 ounces of the cheese and salt to taste (if desired).
- Remove the cauliflower from the oven and add the quinoa mixture to it. Stir. Top with remaining cheese.
- Bake until cheese is melted and tomato sauce is bubbly, 15-20 minutes.
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Laura says
Great recipe!!!!! I’m a recent vegetarian and it reminds me of chicken parmesan, so good and I will definitely be making again. Thanks so much!
★★★★★
Christine Pittman says
You’re welcome, Laura! You should try this Zucchini Parmesan too then, it’s great served over pasta. And I’ve got a small collection of great Vegetarian Main Dishes on my other site for easy browsing.