Southwestern Quinoa Casserole Recipe
Add the water and quinoa to an ovenproof 9-inch sauté pan. Bring to a boil, then turn the heat down to a simmer, cover and cook until all the water is absorbed, about 10 minutes.
Add the green peppers, red peppers, mushrooms, onion, jalapeño, garlic, avocado oil, chili powder and salt to the pan. Cover and cook for about 7 minutes, stirring often.
Preheat oven to 350°.
Turn the flame off, add the cheese sauce, tomatoes, black beans and roasted red peppers and stir well.
Transfer the pan to the lower oven rack and bake for 1 hour.
Garnish with cilantro and green onions and serve. This casserole should last at least a week in the fridge.
Recipe from Easy. Whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families © Melissa King, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.