Quinoa Casserole

This casserole is protein-packed! It has quinoa AND beans. So next time you get asked where you get your protein from you can tell people, “quinoa, duh” This yummy dish is an easy way to use up the veggies in the fridge. Use it as a side or main dish!

Quinoa Casserole

Stephanie Lundstrom

This casserole is protein packed! It has quinoa AND beans. This yummy dish is an easy way to use up the veggies in the fridge. 

5 from 1 vote

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Prep Time 30 mins

Cook Time 25 mins

Total Time 55 mins

Course Dinner

Cuisine American

Servings 8 servings

Calories 237 kcal

METHOD Oven

DIET Vegan

Ingredients

  

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• 1 cup of uncooked quinoa
• 12 ounces of cubed butternut squash
• 3 small carrots
• 1 small sweet potato
• 4 garlic cloves
• 1 Tablespoon of miso paste
• 2 Tablespoons of veggie broth
• 2 Tablespoons of nutritional yeast
• 1 teaspoon of stone ground mustard
• 1/2 teaspoon of onion powder
• 1/4 teaspoon of salt
• 1 large jalapeño, diced
• 3/4 medium red pepper, died
• 15 ounces of black beans, drained and rinsed
• 15 ounces of canned corn drained and rinsed

Instructions

 

• Cook Quinoa according to package, set aside.
• Steam butternut squash, carrots, sweet potato and 3 garlic cloves in a double boiler until soft. (Chop everything about the same size to they cook evenly)
• When cooked, add all steamed veggies to a blender or food processor along with remaining garlic, miso paste, veggie broth, nutritional yeast, ground mustard, onion powder, salt. Blend until smooth.
• Mixed sauce into quinoa along with jalapeño, red pepper, beans, and corn and put in on oven safe dish
• Bake at °375 for 25 minutes.

Nutrition

Calories: 237kcalCarbohydrates: 46gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 404mgPotassium: 742mgFiber: 9gSugar: 6gVitamin A: 10482IUVitamin C: 32mgCalcium: 67mgIron: 3mg

Keyword casserole, dinner, plant based in a budget, plant-based, quinoa, quinoa casserole, vegan, vegan casserole, vegan protein, vegetarian

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