Baked Quinoa and Potato Casserole with Aymara Cheese

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A hearty Bolivian-inspired casserole combining staple potatoes and quinoa, layered with tangy Aymara cheese and fragrant herbs. This latin american-inspired vegetarian ready in about 75 minutes pairs quinoa, water, crumbled Aymara cheese or feta for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup quinoa
• 2 cups water
• 3, peeled and thinly sliced medium potatoes
• 1 cup, crumbled Aymara cheese or feta
• 1 small, finely chopped yellow onion
• 3, minced garlic cloves
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup vegetable broth

Instructions

1. Step 1: Preheat the oven to 375°F. Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: While quinoa cooks, heat 3 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped yellow onion and 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
3. Step 3: In a large bowl, combine cooked quinoa, sautéed onion and garlic, 1 tsp dried oregano, 1/4 cup chopped fresh cilantro, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
4. Step 4: Lightly grease a 9x9 inch baking dish. Layer half of the thinly sliced 3 peeled medium potatoes evenly on the bottom. Spread half of the quinoa mixture over the potatoes, then sprinkle with 1/2 cup crumbled Aymara cheese.
5. Step 5: Repeat layering with remaining potato slices, quinoa mixture, and top with the remaining 1/2 cup crumbled cheese. Pour 1/2 cup vegetable broth evenly over the top to help steam the layers.
6. Step 6: Cover with foil and bake for 40 minutes. Remove foil and bake an additional 15 minutes until the potatoes are tender and the cheese is golden on top. Let cool 10 minutes before serving.