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.