Quinoa is a plant-based, complete protein, so this dish packs a real nutritional punch. It's great for potlucks, parties and those cold days when you just want something to help warm you up. The Macadamia-Nut Cheese Sauce makes this dish to-die-for and adds some great fats to the recipe. You load it all up with tons of fresh veggies, and anyone will enjoy this dish.

Serves 5-6


  • 2 cups water
  • 1 cup uncooked quinoa
  • 1 cup diced green bell peppers
  • 1 cup diced red bell peppers
  • 1/2 cup diced mushrooms
  • 1/2 cup diced yellow onion
  • 1 jalapeño, diced (optional)
  • 1 garlic clove, minced
  • 2 Tbsp. avocado oil
  • 1 tsp. chili powder
  • 1 tsp. salt (or, to taste)
  • 2 1/2 cups Macadamia-Nut Cheese Sauce (see separate recipe)
  • 2 cups chopped cherry tomatoes
  • 1 1/2 cups cooked black beans (or one 15-ounce can black beans, drained and rinsed)
  • 1/4 cup chopped, roasted red peppers
  • Chopped cilantro, for garnish
  • Chopped green onions, for garnish


    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.

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