This is one baked quinoa recipe you have to try to judge.

I don’t know where I got the recipe, and I can’t really describe the taste of it, so it’s one that requires experiential judgment. I liken it to the flavours of a lasagna while having a completely different texture; quinoa instead of pasta, and cauliflower instead of meat or veggies. Have I mentioned before that I don’t really like cauliflower? But I make recipes that are good so that I eat it anyway, cause vegans need all the things! The tomato and cheez, with the spices on the roasted cauliflower give that Italian-ish flavour.

This is in my Spring/Summer repertoire even though it does require an oven, but you could easily make it in Winter as well.


1 c quinoa
1.5 cauliflower heads, chopped
2 tbsp olive oil
1 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp black pepper
14 oz can of tomato sauce
1 8 oz package of vegan cheez shredz (I use Daiya’s Pepperjack Style Shreds but you can also use cheddar)

Preheat the oven to 400 F. Cook the quinoa. On a baking sheet, combine the cauliflower, olive oil, salt, pepper, oregano, and basil and roast for 20 minutes. Transfer the cooked quinoa into a large bowl and add the tomato sauce, half the cheez, and salt to taste (I typically don’t add any). When the cauliflower is done, transfer it to an 8x8 pan. Add the quinoa over the cauliflower, and top with the remaining cheez. Bake for 20 minutes. Serves 4, or more with smaller servings.

In the photo, I used Gusta‘s cheez as well, which is a darker colour than the pepperjack Daiya. I added some leftover parsley after baking too, and that provided some nice colour.

Tip: You can double this recipe for more servings, using a 9x13 baking pan.

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