Last week on a chilly winter evening, I wanted to make a casserole that gave the illusion of being ‘comfort food’ without the calories and heavy post-dinner regret. I came up with a very satisfying dish that left me feeling good! The quinoa and black beans in this dish are high in protein, making it a satisfying one-dish meal.
Roasted Veggie Quinoa Casserole
WHAT YOU’LL NEED
- 1 cup quinoa, any color
- 1 cup water
- 1 large butternut or other fall squash (1½ to 2 pounds)
- 2 large carrots, peeled and cut into ½-inch dice
- 3 stalks celery, cut into ½-inch dice
- ½ cup chopped kale, stems included
- ½ cup canned no-salt or low-sodium black beans, drained
- 6 cloves garlic, minced
- ¼ cup organic extra virgin olive oil
- 2 tablespoons no-salt-added medium–hot curry powder
- 1½ cups (375mL) low-sodium vegetable stock
HOW TO MAKE IT
Put the quinoa and water in a glass bowl and set aside to soak while you are prepping the vegetables.
You can use either frozen or fresh vegetables. Frozen veggies made this recipe a lot quicker to make but fresh vegetables will likely taste better. If going with the fresh option, peel the squash, cut it in half, remove the seeds and strings, and cut into a ½-inch dice. Add to a large mixing bowl, along with the carrots, celery, kale, black beans, if using, and garlic.
Drizzle the oil over the vegetables and toss. Sprinkle with the curry powder and toss until evenly coated. Set aside.
Preheat the oven to 400°F (200°C). Spray or oil a large lidded casserole dish. If you don’t have a lid, cut a piece of aluminum foil to cover. Set aside.
Drain and rinse the quinoa. Add the drained quinoa and stock to the casserole dish. Gently agitate the dish to distribute the quinoa evenly, while keeping it submerged in the liquid.
Carefully add the vegetables evenly on top, spreading with a spatula and keeping as much of the quinoa in contact with the liquid as possible.
Bake, covered or wrapped tightly in foil, for 35 to 45 minutes, or just until the vegetables are fork-tender.
Remove from the oven, uncover, and let rest for a few minutes before serving.