Quinoa Casserole

2015-04-12
  • Prep Time : 30m
  • Cook Time : 25m
  • Ready In : 1m

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 used up the veggies in the fridge. Use it as a side or main dish!

 

Ingredients

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

Method

Step 1

Cook Quinoa according to package, set aside.

Step 2

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)

Step 3

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.

Step 4

Mixed sauce into quinoa along with jalapeño, red pepper, beans, and corn and put in on oven safe dish

Step 5

Bake at °375 for 25 minutes.

Step 6

CHOW DOWN!

 

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