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Creamy portobello and kale quinoa bake

Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Main meal
Servings: 6
Author: Becca Heyes


  • 300 g quinoa
  • 1 tbsp olive oil
  • 1 onion chopped
  • 8 cloves garlic minced
  • 5 portobellos sliced
  • 1/2 tsp dried thyme
  • 400 g tin chopped tomatoes
  • 75 g curly kale
  • 100 ml single cream
  • 125 g ricotta cheese
  • 50 g vegetarian parmesan-style cheese grated
  • Salt
  • Black pepper
  • 150 g grated cheese I used a mozzarella and cheddar mix


  • Boil the quinoa in a pan of water, according to the instructions on the packet (around 15 minutes). The quinoa is cooked when it is soft and the spiral-shaped germ has detached. Drain off any excess water.
  • Meanwhile, heat the olive oil in a large pan, and add the onion. Cook for a few minutes over a medium heat, and then add the garlic and portobellos. Cook for a further 5 minutes, until the mushrooms are soft.
  • Add the thyme and chopped tomatoes, and bring to a gentle simmer. Leave to cook until any excess liquid has evaporated - around 15 minutes.
  • Heat the oven to 200°C (Gas Mark 6 / 400°F).
  • Add the kale, and cook for a further 5 minutes until it has wilted fully.
  • When the quinoa is cooked, add the cream, ricotta and parmesan, along with plenty of seasoning. Mix well until the cheese has melted.
  • Combine the quinoa mixture with the vegetable mixture, and mix well. Transfer to a large casserole dish, and top with the grated cheese. Bake for around 15 minutes, until the cheese is crispy.