Vegan High-Protein Casserole
A creamy and nutritious vegan casserole made with quinoa, black beans, and fresh veggies. Perfect for weeknight dinners!
Ingredients
Casserole Ingredients
- 1 cup quinoa Rinse before cooking
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until quinoa is fluffy.
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, bell pepper, zucchini, cumin, chili powder, salt, and pepper.
- Transfer the mixture into a greased casserole dish.
- Bake for 25-30 minutes until the vegetables are tender.
- Garnish with fresh cilantro and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. Can be frozen for up to 3 months. Reheat thoroughly before serving.