This easy Quinoa Cheeseburger Casserole has all the cheeseburger flavor you love but in healthy, gluten-free weeknight dinner form!
Yes, I am fully telling you to put pickles, mustard, and tomatoes in quinoa. I realize how suspicious that sounds, but this weird little combo has turned into one of the best things to come out of my kitchen. The first time I made it, I fully expected to take a swing and a miss at the cheeseburger vibes I was aiming for. But the first bite hit me with all those familiar flavors—beefy, cheesy, tangy, and a little briny from the pickles—and I immediately forced my husband to try it to confirm I wasn’t imagining it. Spoiler: He agreed.
Quinoa is already a regular on my dinner lineup, so it’s not shocking that it ended up in casserole form. I’ve done everything from BBQ chicken quinoa bowls to slow-cooker pumpkin curry with eggs and quinoa, so this just felt like a natural progression. But this version might be the one that finally gets the picky people in your house on board. The texture’s hearty, the beef is juicy, and the sharpness of the mustard cuts through everything in the best way. Then you get that crunch from the chopped pickles and a whole lot of cheese melted over the top, because if we’re calling it cheeseburger casserole, we are not skimping on the cheese.
I had real doubts about how this would land with Mr. FFF, who tends to resist anything that’s “inspired by” something else. He’s usually very literal about food and does not trust creative interpretations. But even he admitted it gave him cheeseburger energy in a cozy, baked version that somehow works without needing to be explained. Now he actually asks for it, which I’m pretty sure counts as a full-blown endorsement.
Is This Quinoa Cheeseburger Casserole Healthy?
This casserole is certainly healthier than your standard cheeseburger. You’ve got lean ground beef as your main protein source, quinoa providing fiber and even more protein, and tomatoes bringing in some vitamin C and potassium. By using low-sodium beef broth and low-fat cheese, I’ve also tried to keep the sodium and fat levels down further.
This recipe is naturally gluten-free, and you can make it dairy-free if you use your favorite non-dairy shredded cheese. It’s a surprisingly well-rounded dish for something that tastes like comfort food.
Quinoa Can Be A Culinary Chameleon
Quinoa is the unsung hero of this recipe because it’s neutral enough that it lets all those other burger flavors shine. Actually, that’s why I love using quinoa in all kinds of casserole recipes. It’s filling, hearty, good for you, and just perfectly mild enough that you can dress it up with just about anything. It also holds up better than rice or pasta because it doesn’t get soggy after a few days in the fridge. So, the next time you’re in the mood for a grain bowl or experimental recipe, bust out the quinoa. It can do it all!
How Do I Store Leftovers?
Store your leftover casserole in an airtight container in the fridge for up to 4 days. You can also freeze individual portions in freezer-safe bags or containers for up to 2 months.
Serving Suggestions
This is a cozy, filling, and warming dish to have by itself, but it also goes great with a number of sides. I love it with a serving of Sautéed Green Beans or even some Butternut Squash Fries to keep it within the realm of healthy burger-joint-inspired meals. Air-Fryer Onion Rings are another great option here, too. If you prefer something lighter, try a refreshing Green Salad or Mâche Salad.
Ingredients
- 2 teaspoons olive oil
- 1/2 pound 93% lean ground beef
- 1/2 cup onion diced
- 2 teaspoons garlic minced
- 1 cup + 2 tablespoons low-sodium beef broth
- 1 can petite diced tomatoes (14 1/2 ounces)
- 1 tablespoon tomato paste
- 1/2 tablespoon prepared yellow mustard
- 1/2 teaspoon salt
- pinch black pepper
- 1/2 cup quinoa
- 3/4 cup reduced-fat shredded cheddar cheese
- 1/4 cup dill pickles plus additional, for garnish
Instructions
- Heat the olive oil in a large, high-sided pan on medium-high heat. Add in the beef, onion, and garlic. Cook, breaking up the beef, until fully cooked and no longer pink, about 5-7 minutes.
- Add in the broth, diced tomatoes, tomato paste, mustard, salt, and pepper and stir until well mixed. Then, stir in the quinoa until well mixed.
- Bring the mixture to a boil. Once boiling, cover the pan, turn the heat to low, and cook until the quinoa absorbs the water and is creamy, about 1 hour.
- Once cooked, stir in the cheese and pickles.
- Garnish with extra pickles, if desired, and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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