Veggie friendly meals: Quinoa and Black Bean Veggie Casserole
June 22, 2017
As a vegetarian for over 21 years now, I'm constantly getting asked for my favorite fast, veggie-friendly recipes. Here is one that I whipped together this week during a Skype call with one of my favorite biz-buddies from Los Angeles. It's SO fast to whip up and will last you the entire week.
1 cup quinoa
2 cups water
2 medium-sized peppers (I used a yellow and orange one)
3 cups spinach
1 medium zucchini
1 small onion or 2 shallots
(optional) 1/2 a soyrizo
1 jar of enchilada sauce or green salsa
1 can of kidney beans
1 can of black beans
1 jar red salsa
Optional - 1 can of black olives, 1/2 cup shredded cheese, guacamole/ sour cream/ cilantro/ chives to top
Prepare your quinoa according to package directions
Chop all of your veggies into 1/4 inch chunks or as preferred
Rinse your beans over cold water and set aside in a large mixing bowl. When your quinoa is cooked, combine it with your beans and set aside.
Heat your oven to 325 degrees
Layer a large casserole dish as follows:
Pour your jar of enchilada sauce or green salsa evenly along the bottom
Top with 2 cups of spinach and a handful of your veggie mix
Add quinoa/ bean mix and pat down with a large spoon
Top with a layer of soyizo, some red salsa, and 1 cup more spinach
Add a second layer of your quinoa/ bean mix, add the rest of your salsa and veggies, then top with cheese and black olives
Cook at 325 for 20 minutes, then crank up your oven to 400 and cook for another 10 minutes, or until cheese is golden brown
Cool and serve with a spoonful of gauc, sour cream, chives, etc.
Makes 8-10 servings. Highly recommend using your largest casserole dish or dutch oven, or using 2 pans if you want to freeze one for later!
*** This dish makes for a perfect post-workout meal. Specifically, your cardio workouts. It's higher in carbs so it's great to refuel those glycogen stores burned in a long walk, bootcamp, swim, etc, especially if you're within an hour of that workout! ***