Beautifying Quinoa/Rice Bake with Broccoli and Kidney Beans









  • 1 cup of uncooked quinoa or brown rice, rinsed and drained
  • 5 cups of good quality vegetable stock
  • 1 medium sized onion, diced
  • 2 cloves garlic, minced
  • 1 cup of mushrooms, sliced
  • 1 small head of broccoli, stemmed and cut into little florets
  • ½ red capsicum, cubed
  • 1 cup of garden peas, frozen
  • ½ cup of corn, frozen
  • 400g or 1 tin of red kidney beans
  • 5 – 4 cups of tomato paste or diced tomatoes, drained
  • 1 tsp dried oregano
  • 1 tsp dried basil leaves
  • Black pepper to taste
  • 2 eggs
  • ¾ cup of almond milk or yoghurt
  • 5 cups of shredded cheese, if using
  • 1 TBSP of chopped fresh parsley



  1. Pre-heat your oven to 180 degrees and spray your baking dish lightly with oil.
  2. Cook your quinoa/brown rice in a small pot with 1.5 cups of good quality vegetable stock until fluffy and no water left.
  3. In the meantime, in a large pan heat the olive oil and cook onion and garlic until fragrant. Add mushrooms, broccoli, capsicum and frozen vegetables and cook for about 3-5 minutes or until slightly underdone and still crunchy.
  4. Add the cooked quinoa/brown rice, rinsed and drained beans, tomato paste or tomatoes, herbs and pepper and combine well.
  5. Take from the heat and transfer into your prepared baking dish.
  6. In a cup or little bowl, mix together your eggs and almond milk. Season with good quality salt and pepper to taste if you are not using cheese on top.
  7. Sprinkle with cheese if using and bake for 30 minutes or until golden brown and crispy.
  8. Top with fresh parsley just before serving.
  9. Enjoy with a beautiful fresh salad.


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