Quinoa Casserole
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.
Servings 8 servings
Calories 237kcal
Ingredients
- 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
- ½ teaspoon of onion powder
- ¼ teaspoon of salt
- 1 large jalapeño, diced
- ¾ 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.
Notes
Use up whatever veggies you have on hand to make this quinoa casserole a truly filling meal.
Nutrition
Calories: 237kcal | Carbohydrates: 46g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 404mg | Potassium: 742mg | Fiber: 9g | Sugar: 6g | Vitamin A: 10482IU | Vitamin C: 32mg | Calcium: 67mg | Iron: 3mg