White Bean Quinoa Bake

Ingredients

• 3 medium (300 g)courgettes, sliced
• 170 g (1 cup)uncooked quinoa, rinsed
• 400 gcannellini beans, rinsed
• 1red pepper, sliced
• 165 g (250 ml)sweetcorn kernels
• 500 gtomato pasta sauce or marinara sauce
• 250 ml (1 cup)water
• 15 ml (1 tablespoon)Italian seasoning
• 300 gwhole-milk ricotta

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C.

2. 2

   Combine the ingredients

   In an 20 cm square baking dish, combine the courgettes, quinoa, cannellini beans, red pepper, sweetcorn, tomato sauce, Italian seasoning and water. Stir thoroughly, then cover tightly with foil or an oven-safe lid.

3. 3

   Bake the quinoa

   Bake, covered, for 40–45 minutes, until the quinoa is mostly cooked and the liquid is simmering. Take the dish out of the oven and stir the quinoa.

4. 4

   Add the ricotta

   Dollop the ricotta over the bake and spread it gently with the back of a spoon into an even layer.

5. 5

   Finish the bake

   Return the dish to the oven uncovered and bake for a further 30 minutes, until the ricotta is golden.

What is a white bean quinoa bake?

This is a one-dish casserole in which quinoa cooks in tomato sauce and water alongside beans and vegetables. It draws on Mediterranean-style ingredients, including cannellini beans, courgettes, pepper and Italian herbs.

Here, a generous ricotta topping adds a creamy contrast to the tomato-rich quinoa. Since the grains cook directly in the dish, there is no need to boil them separately.

Nutrition and macros by portion

The nutrition label shows one serving as written: 432 calories, 19g protein, 52g carbs, 19g fat.

The quinoa, sweetcorn and beans provide much of the carbohydrate, while the ricotta contributes a substantial share of the fat and some protein; the beans and quinoa also add protein. Serve a portion with a green salad or extra vegetables to round out the plate.

Why the ingredients work

Quinoa and liquid: Rinsing the quinoa helps remove its natural surface coating, while the water and tomato sauce provide the liquid it needs to cook in the oven.

Beans and vegetables: Cannellini beans add substance, and the courgettes, pepper and sweetcorn bring a mix of flavours and textures. Cut the vegetables into similar-sized pieces so they cook evenly.

Ricotta: Whole-milk ricotta makes a soft, creamy top layer. Spreading it gently helps cover the bake without mixing it into the quinoa.

Getting the covered bake right

A snug cover holds in steam while the quinoa cooks. Use foil or a close-fitting oven-safe lid, and make sure the foil is secure around the dish.

The first bake is a useful checkpoint: the quinoa should be mostly cooked and the liquid simmering before you stir it and add the ricotta. If it is not there yet, follow the recipe's doneness cues rather than adding the topping early.

Checking texture and doneness

Quinoa: After the covered bake, stir through the dish and check that the grains are softening. The final uncovered bake finishes the quinoa as well as browning the topping.

Ricotta: The finished surface should be golden, while the layer beneath stays creamy. Because ovens and dishes can vary, use the colour and texture cues alongside the stated cooking time.

Timing the two stages

The quinoa and vegetables bake covered for 40–45 minutes, followed by another 30 minutes uncovered with the ricotta on top. Allow time for both stages when planning the meal.

Stir the quinoa between the stages, then spread on the ricotta and return the dish to the oven. That sequence lets the grains cook before the topping begins to colour.

What to serve alongside

Serve the bake as a complete main course, or pair it with a simple green salad dressed with lemon or vinegar. The fresh, crisp side contrasts with the soft quinoa and creamy topping.

Crusty bread is another option for scooping up tomato sauce. If serving a larger group, add a side of steamed greens or roasted vegetables.

Recipe notes & tips

• Rinse the quinoa thoroughly before adding it to the dish.
• Cut the courgettes and pepper into similar-sized pieces for more even cooking.
• Cover the dish tightly so steam stays inside during the first bake.
• Stir the quinoa after the covered bake before adding the ricotta.
• Spread the ricotta gently to make an even layer without stirring it into the filling.

Variations

• Add spinach: Fold in a handful of fresh spinach when you stir the quinoa between bakes.
• Use chickpeas: Swap the cannellini beans for rinsed chickpeas.
• Change the vegetables: Replace the sweetcorn with diced aubergine or extra pepper.
• Add a cheesy finish: Scatter a little grated hard cheese over the ricotta before the final bake.
• Bring some heat: Stir chilli flakes into the tomato sauce before baking.

Common mistakes to avoid

• Loose covering: Steam can escape and slow the quinoa's cooking; seal the foil or use a close-fitting lid.
• Skipping the rinse: Unrinsed quinoa can taste bitter; rinse it under cold water before use.
• Adding ricotta too soon: The topping needs the first covered cooking stage to happen before it goes on.
• Expecting fully cooked quinoa after the first stage: It should be mostly cooked then, with the uncovered bake completing it.
• Overmixing the topping: Stirring ricotta into the filling loses the creamy top layer; spread it gently over the surface.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat portions in the oven or microwave until piping hot throughout; add a splash of water if the quinoa seems dry.

Frequently asked questions