Roasted Vegetable and Quinoa Casserole

from Gluten-Free Recipes for the Conscious Cook by Leslie Cerier

Roasted Vegetable and Quinoa Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    spaghetti or other fall squash

  • 2

    carrots

  • 3

    stalks celery

  • ½

    C. chopped kale stems

  • ½

    C. sprouted black beans (or cooked beans)

  • 6

    cloves garlic

  • 1

    C. red quinoa*

  • C. vegetable stock

  • 1

    t. sea salt

  • 3

    T. olive oil

Directions

The prep for this recipe took a long time (about 45 minutes). Look for pre-prepped butternut squash to help speed things along. *Note: You must use a casserole dish with a lid, or the quinoa will dry out and not cook properly. Preheat the oven to 400°. Wash the vegetables and place them in a large mixing bowl as you prep them. Peel the squash, cut in half, remove the seeds and strings, and cut into a 1/2″ dice. Scrub the carrots and celery, remove the tops, and cut into a 1/2″ dice. Wash and then chop the tough kale stems. Finely mince the garlic and add half to this bowl along with the sprouted beans. Pour half the oil and spices over the vegetables and toss together. Rinse and drain the quinoa. Spray a large casserole dish that has a lid. Add the drained quinoa, stock, and the rest of the oil, garlic, and spices and mix thoroughly. Pour the vegetables on top, put on the lid, and bake for 45 minutes. Check to see if the vegetables are done. Top with Daiya mozzarella-style cheese shreds (if vegan) or 8 ounces crumbled organic goat cheese or feta cheese.


Nutrition

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