February 25, 2016

Pulled Pork and Mushroom Quinoa Casserole

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This cheesy pulled pork and mushroom quinoa casserole is a fantastic way to put leftover pulled pork to good use! Filled with quinoa, mushrooms and spinach, it’s hearty and satisfying. Gluten free with dairy free option.

A blue baking dish filled with Pulled Pork and Mushroom Quinoa Casserole.

Raise your hand if you pretty much always have tons of leftovers whenever you make pulled pork. Yes? Yes?

I know I sure do. This recipe for crockpot chocolate stout pulled pork is still my go-to favorite. But it does make quite a bit. 

And while I love to freeze some and enjoy the rest in tacos, one can only eat tacos for so many days straight.

Which is how this pulled pork and mushroom quinoa casserole was born. To give myself (and you!) another fun option to put that pork to good use.

A baking dish filled with Pork Casserole with bowls in the background.

For today’s dish, the highlight is what else, but that awesome, fantastic pulled pork.

The combo of the pork along with the onion, mushrooms and spinach is just so so flavorful on its own.

And then combined with good-for-you quinoa and some cheese?

Happiness my friends. Total and complete happiness.

A white bowl filled with Pork and Mushroom Quinoa Casserole with a baking dish in the background.

Additional Quinoa Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

A simple and cheesy pulled pork and mushroom quinoa casserole recipe that the whole family will love! A fantastic use for leftover pulled pork!

Pulled Pork and Mushroom Quinoa Casserole

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

This cheesy pulled pork and mushroom quinoa casserole is a fantastic way to put leftover pulled pork to good use! Filled with quinoa, mushrooms and spinach, it’s hearty and satisfying. Gluten free with dairy free option. 

Ingredients

  • 1 cup uncooked quinoa, rinsed
  • 2 cups low-sodium vegetable or chicken broth
  • 1 ½ tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (8 ounce) package baby bella mushrooms, sliced
  • 2 cups pulled pork*
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded mozzarella cheese, divided**
  • salt and pepper, to taste
  • ¼ cup shredded parmesan cheese***
  • chopped fresh parsley, for garnish

Instructions

  1. Preheat the oven to 350ºF. Lightly spray a baking dish (I use a deeper-style 9x9 inch dish but another casserole dish will also work) and set aside.
  2. Add the quinoa and broth to a medium saucepan. Bring the mixture to a boil. Give it a stir, cover, then reduce the heat to medium-low / low and let simmer for about 15 minutes, until the liquid is absorbed. Turn off the heat and let the pan sit covered for 5 minutes, then fluff the quinoa with a fork. Transfer the quinoa to a large bowl.
  3. Meanwhile, set a medium skillet over medium heat. Add in the olive oil. When hot, add in the onion and cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant.
  4. Add in the mushrooms and cook for about 5 to 7 minutes, until the liquid released from the mushrooms has almost all evaporated. Remove from the heat and transfer the mixture to the bowl with the quinoa.
  5. Add in the pork, spinach and ½ cup of the mozzarella. Mix until well combined, then taste and season with salt and pepper to your liking.
  6. Transfer to the prepared baking dish. Sprinkle the top with the remaining mozzarella and the parmesan.
  7. Cover with aluminum foil and bake for 10 minutes. Remove the foil, turn on the broiler and bake for 5 to 7 minutes, until the cheese is golden and bubbly on top. Garnish with fresh parsley before serving.

Notes

*This crockpot chocolate stout pulled pork is my all-time favorite recipe. I like to use this when I make the casserole. But you can absolutely use whatever pulled pork you like. Note that the stout pulled pork is not gluten or dairy free - so if needed for your diet use a different recipe.

Additionally, depending on how flavorful your pork is on its own, you may or may not need to add salt / pepper to the casserole (with the chocolate stout pork I find that I don’t need to add any). It will just depend. I would also encourage you to use a pork recipe that is nice and moist - it helps keep the casserole from drying out!

**To keep this dairy free - use your favorite non dairy shredded cheese.

***To keep this dairy free - you can either omit the parmesan or just use more of your favorite non dairy cheese.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 382Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 73mgSodium: 1097mgCarbohydrates: 30gFiber: 4gSugar: 16gProtein: 25g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: American / Category: Main Dish
Dairy Free, Gluten Free, Main Dish, Nut Free, Pork, Recipes (ALL), Soy Free
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