Lemon Dill Quinoa Casserole | Vegan + Dump-and-Bake

GFGluten FreeNFNut FreeOFOil FreeVVegan

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 This dump-and-bake Lemon Dill Quinoa Casserole is bright, fresh, and so. dang. delicious. Plus you only need 10 ingredients & 10 minutes of prep time to make it! Vegan & Gluten-Free.

I never expected my dump-and-bake casseroles to become such a huge hit on the blog, but you have spoken—you love the dump-and-bakes and I’m here to deliver! 😉 After several requests, I’ve finally decided to make one with quinoa. And dare I say, this Lemon Dill Quinoa Casserole might just be my new favorite. 

This dump-and-bake Lemon Dill Quinoa Casserole is a light, bright, and veggie-packed twist, rather than the heavier casseroles you might be used to. This fresher take on the original is the perfect recipe for when you’re in the mood for something that’s hearty and full of flavor, but not so heavy that it leaves you feeling stuffed or sluggish.

lemon dill quinoa casserole in white bowl topped with green goddess tahini dressing and a gold fork


Ingredients for lemon dill quinoa casserole arranged inside a casserole dish. Clockwise text labels read white beans, garlic powder, lemon, vegetable broth, zucchini, quinoa, dill, and corn

I was inspired to make this recipe because of YOU! After so many requests for a quinoa-based dump-and-bake, I started testing recipes in my kitchen, and this one is a winner. I promise. The fluffy quinoa and creamy white beans in this dish add lots of hearty plant-based protein, while warm-weather vegetables like zucchini and corn bring delicious flavor and texture. To tie everything together—we’re adding fresh lemon juice + zest, as well as garlic, and a bit of fresh dill to bring SO MUCH bright, zingy, and fresh flavor to this dish! And for the final touch of heartiness and creamy texture, I suggest topping the finished casserole with my Green Goddess Tahini Dressing 🙂


Two side by side photos of a white casserole dish. The first one is the ingredients before baking, and the second one shows the casserole after baking

Did I mention you’ll only need 10 minutes of prep time and 10 ingredients to make this Lemon Dill Quinoa Casserole? It is the ultimate “no-worries recipe”—all you do is dump the ingredients into a casserole dish, bake, and you’re ready to go! While it’s cooking, you get to spend your time doing whatever you’d like. Does it get any more fuss-free than that?!

  1. Add the broth, lemon juice, and garlic to a pot, whisk well, and bring to a boil.
  2. Add the beans, zucchini, corn, quinoa, half of the dill, and the lemon zest to a casserole dish and mix evenly across the bottom of the dish. 
  3. Pour the boiling liquid over the casserole (make sure that all of the quinoa is submerged), then cover and bake.
  4. Remove from the oven and let sit for 5 mins, then uncover and mix in the remaining dill, plus additional salt and pepper, to taste. 

Baked lemon dill quinoa casserole mixed up with a wooden spoon in the casserole dish on marble background

Now that we can all agree that we love dump-and-bakes, I’m feeling more inspired than ever to keep finding delicious combinations for set-it-and-forget-it casseroles like this one! I mean, what’s not to love about an all-in-one dish that leaves you feeling satiated and your tastebuds feeling over the moon?! Plus, these easy dump-and-bake dishes make *the perfect* meal prep for quick weeknight dinners or ready-to-go lunches for work or school. Store those yummy leftovers in your fridge for up to 5 days! 🙂

lemon dill quinoa casserole in white bowl topped with green goddess tahini dressing and a gold fork

If you’re looking for more delicious dump-and-bake recipes, you’ll also love this Buffalo Cauliflower & Chickpea Casserole, this Cheesy Broccoli Rice Casserole, and this Southwestern Black Bean Casserole!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Lemon Dill Quinoa Casserole | Dump-and-Bake

 This dump-and-bake Lemon Dill Quinoa Casserole is bright, fresh, and so. dang. delicious. Plus you only need 10 ingredients & 10 minutes of prep time to make it! Vegan & Gluten-Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 45 minutes
  • Yield: Serves 2 to 4 1x
  • Category: Main
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


  • 1 3/4 cups vegetable broth (homemade or store-bought)
  • Juice and zest of 1 lemon, divided (about 3-4 tablespoons of juice)
  • 2 teaspoons garlic powder
  • 2 15-ounce (425 g) cans white beans (I used cannelini)
  • 1 zucchini, sliced and quartered
  • 1 cup (138 g) fresh or frozen corn
  • 1 cup (190 g) dry quinoa
  • 0.66 ounces (18.7 g) fresh dill, chopped and divided in half
  • Salt and black pepper, to taste
  • Tahini Green Goddess Dressing, for serving (Optional)


  1. Prep: Preheat the oven to 375F and set a 9×13″ or similar pan aside.
  2. Boil Liquid: Add the broth, lemon juice, and garlic to a medium pot; whisk well and bring to a boil over high heat.
  3. Mix the Casserole: In the meantime, add the beans, zucchini, corn, quinoa, half of the dill, and the lemon zest to the casserole dish. Mix them around and spread evenly across the bottom of the casserole with a spatula.
  4. Bake: Once the liquid comes to a boil, carefully pour it over the casserole. Use a spatula to make sure all of the quinoa is submerged, then cover with a lid or a layer of parchment paper (optional) followed by a layer of aluminum foil. Place in the middle rack of the oven and bake for 35 minutes.
  5. Serve: Remove the casserole from the oven and let sit for 5 minutes, then uncover and mix in the remaining dill, plus additional salt and pepper, to taste. Serve warm with Tahini Green Goddess Dressing, or as desired. Leftovers will last in the fridge for up to 5 days.


  • Grain Substitutions: If you would like to make this recipe with white rice, bake at at 375F for 45 minutes. If you would like to use brown rice, increase the oven temperature to 400F and bake for 60 minutes. Keep the liquid the same for both substitutions.

Keywords: quinoa casserole, vegan quinoa casserole, lemon dill casserole, white bean casserole

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Would you be able to use dried dill in place of fresh? If so, how much would you use? I just found your site, and all the recipes I have looked at sound so delicious and simple. Thank you.

    1. Sure you can, Laurie! A general rule of thumb for the dried-to-fresh herb ratio: Use one-third the amount of dried herb for the fresh herb called for in the recipe.

  2. Absolutely delicious! didn’t have tahini for dressing (I’m veg not vegan) so used sour cream and a little mayo along with fresh dill, tarragon, basil, parsley etc..) this is so healthy and clean and flavourful tasting.

  3. I made this when you first shared the recipe and it was so delicious!
    Do you think this one along with your other dump and bake recipes will freeze well? Trying to think of some postpartum meals to prepare before delivery!

    1. Making it for the 2nd time. I added a little extra zucchini and some grape tomatoes for color. My husband loved it too. Thanks for this easy tastey recipe.

  4. I made this tonight with one can of beans and it was perfect! The flavors were so yummy. Thank you!

  5. I made this last night as a part of my weekly meal prep and it’s a winner for me! I’m a huge fan of your dump-and-bake recipes – I’ve made the Southwestern Blackbean one countless times. I love how quick, affordable, and nutritious these recipes are, so when I saw this quinoa based one I had to try it.

    This recipe is just what I was looking for to mix up my usual rice based lunches. Tangy, fresh flavor and full of plant protein. Plus, it only bakes for 35 minutes!

    I’d love to see more quinoa dump-and-bake recipes! These have been a lifesaver when I don’t know what to make for the week and don’t feel like cooking.

    1. Thank you Jenna! I definitely plan on making more, they seem to be a reader favorite!

  6. Can’t wait to try this. What other types of sauce do you think would be good on it? I’m not a cilantro fan at all.

    1. Hi Denise, this would also be great with a simple tahini sauce (I have several on the blog), or even some vegan ranch!