This meal was a prime example of thinking outside the box when it comes to cooking Vegan dinners. I really love casseroles for their simplicity but also the fact that one dish contains everything you need in a meal.
I loved the vegetables I chose to put into this casserole, and the sauce really takes the dish to the next level. When I make this I actually double the sauce recipe because 1. I found it was not enough the first time around at 2. it is that good! This is a weeknight meal that you will look forward to eating the next day ❤
Ingredients – Thai Quinoa Casserole
-1 Cup uncooked quinoa, rinsed & drained
-1 medium onion, chopped
-3 Cups broccoli, chopped
-Carrots, desired amount, chopped
-1 1/2 C frozen, shelled edamame
-1 bell pepper, diced
-1 Cup water
-1 14 oz can coconut milk
-1 1/2 teaspoons curry powder
-1 teaspoon ground ginger
-Pinch of cayenne pepper
-1 Tablespoon hemp hearts, optional
Ingredients – Peanut Sauce
-1/4 Cup natural smooth peanut butter
-1/4 Cup water
-1 garlic clove, minced
-2 Tablespoons rice vinegar
-2 Tablespoons tamari
-1 Tablespoon agave
-1/2 teaspoon sesame oil
-1 teaspoon ground ginger
Directions
-For the peanut sauce: Add all of the ingredients together in a bowl & whisk to combine. Set aside
-For the casserole: Preheat oven to 350 °F
-Line a large casserole dish with coconut oil
-Add uncooked quinoa to casserole dish & top with onion, broccoli, carrot, edamame, & bell pepper
-Combine water & coconut milk & stir in curry powder, ground ginger, & cayenne pepper
-Pour water/coconut milk mixture over the quinoa/vegetable mixture until well coated
-Top with 1/2 of the peanut sauce & cover with foil
-Bake for 50 minutes, covered
-Remove the foil (& sprinkle hemp hearts on top if using), & bake for an additional 10 – 15 minutes, or until all the liquid has been absorbed by the quinoa
-Top with remaining peanut sauce & serve
xoxo
I’m sure you have noticed by now that asparagus makes its way into a lot of our meals. When we aren’t eating steamed broccoli as a side, we are eating steamed asparagus with fresh ground pepper. We both love asparagus & it’s an easy way to get some really awesome health benefits. Asparagus is a good source of vitamin K, it is anti inflammatory & contains antioxidants, nourishes the digestive track, is a good source of fiber, & helps fight cancer
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