It’s hard to believe that this past weekend was one in August. In Indiana. It was absolutely gorgeous! Normally at this time, we are sticking our heads in the freezer, but we had mid-70s for highs this weekend and it dipped down into the 50s at night. With absolutely no humidity. It felt like October! I even had to pull out the sweatpants and sweater to sit outside in the morning. It was glorious.

Even though I know we still have a ton of hot and humid weather in our future, I really chose to embrace the Fall-like days we had this weekend. I had no less than thirteen dozen cups of hot coffee. I wore jeans and boots. And I made bakey, cheesy comfy food.

I think this quinoa bake is a really fun combo of typical “health food” and typical “not-health food”. Yes, it’s chock full of protein-packed quinoa and the veggie superfood cauliflower (fiber! vitamin C! antioxidants!). But it’s also got buffalo sauce and a hefty amount of two different cheeses. It’s cheesy, spicy and incredibly flavorful. I love foods like this. It’s proof that eating healthy doesn’t mean steamed broccoli and baked tilapia for dinner every night. 

I can’t wait until it’s actually Fall and we can eat this in front of a football game with a nice bottle of ice-cold pumpkin ale. With maybe a Pumpkin Spice Latte for dessert. Who else is ready for October?

Buffalo Blue Cheese Quinoa and Cauliflower Bake

Buffalo Blue Cheese Quinoa and Cauliflower Bake

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

I think this quinoa bake is a really fun combo of typical "health food" and typical "not-health food". Yes, it's chock full of protein-packed quinoa and the veggie superfood cauliflower (fiber! vitamin C! antioxidants!). But it's also balanced out with buffalo sauce and a hefty amount of two different cheeses.


  • 1 1/2 cup quinoa
  • 3 cups vegetable broth
  • 1/2 large head cauliflower, chopped roughly
  • 1 clove garlic, minced
  • 1 small onion, diced
  • 1/2 cup crumbled blue cheese
  • 1/2 cup buffalo sauce (add more if you want more spice)
  • 1/2 cup plain Greek yogurt
  • 1/3 cup minced fresh parsley
  • 1 1/2 cup shredded cheddar cheese, divided


  1. Preheat oven to 350°. Spray six ramekins with cooking spray, or an 8x8" baking dish. Set aside.
  2. In a medium saucepan over high heat, combine quinoa and broth. Bring to a boil, reduce heat, cover and simmer until all liquid is absorbed, about 10 minutes.
  3. Mix quinoa with cauliflower, garlic, onion, blue cheese, buffalo sauce, yogurt and 1 cup of the cheddar cheese until well-combined.
  4. Spoon mixture into ramekins or baking dish. Sprinkle tops with remaining cheddar cheese.
  5. Bake in preheated oven for 35-40 minutes or until cheese on top is browned and bubbly and cauliflower is softened.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 252Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 1172mgCarbohydrates: 17gFiber: 3gSugar: 4gProtein: 15g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

What’s your favorite fall weather food? Chili? Cider? Pumpkin pie?

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  1. I finally got around to making this, and I did so in a 8×8 pyrex dish. I noticed a couple of things:
    1. You need to bake it for closer to 45 minutes in the pyrex for the cauliflower to soften.
    2. This tastes more and more amazing the longer it sits. You’ve made a busy college student very happy.

  2. I made this a couple of nights ago for my husband and I. This recipe was AMAZING! Any idea on the nutrition/calorie info?

  3. This was such an awesome idea! I switched it up a little since blue cheese isn’t my thing, but it turned out unbelievably tasty none the less. Thanks for your creative inspiration!

  4. I am!!! But we’re having gorgeous weather for August, so I can’t complain. 😀 I can’t wait to try this recipe! Looks fabulous!!!

  5. Man…this looks goooooood! I’ve been craving fall/winter foods for the past few week and finally broke down and made some chili the other day. Kinda sick of summer foods, and just want to eat warm comfort foods.

    Thanks for this recipe! So excited to dig in to this one!

  6. Hi Cassie, I’ve read your blog for over a year but don’t think I’ve ever commented (I know, bad lurker). But I read it on Google Reader on my phone so it’s not easy to leave comments (that’s my defense and I’m sticking to it). But I just wanted to tell you how much I love your blog. I really appreciate your attitude towards food and weight and eating healthy. So thanks so much! And I can’t wait to try out this recipe. My husband made quinoa for dinner the other night (he hadn’t ever made it before) and didn’t realize that 1 cup made about 4 cups cooked, so we have a TON leftover. Now I know how to use it all up!

  7. This recipe looks wonderful. Perfect timing, we are heading to town today so I can pull the recipe. Thanks! Fall Foods, I love it all, Chilis, squash & pumpkin recipes, apple cider (unfortunetly you can’t buy any of the good fresh stuff here in Montana one thing I miss dearly about Wisconsin), I even love the yard work! I guess I’d go with Chili, something about Packer Sundays and Chili just go hand-in-hand… Dreaming of Autumn…

  8. I am soooo ready for fall! We live in Central PA and it’s been brutal here this summer, too! My favorite food for fall…..anything pumpkin….or apple….or cranberry!!!
    Can’t wait to try this recipe.

  9. This looks absolutely delicious, can’t wait to give it a shot! When fall rolls around, I’m all about the squash – acorn, butternut, pumpkin, you name it!

  10. Ohhh totally awesome! As a vegetarian the one thing I truly miss is Buffalo wings, and I’m always trying to figure out ways to use Buffalo sauce on everything. This looks perfect….wonderful.