Quinoa casseroles are a great way to pack extra nutrition into each and every meal. This recipe gives casseroles some flair and incorporates Southeast Asian flavors. I've also added a ton of hearty root vegetables for added color and texture. To bump up the protein, feel free in mix in some rotisserie chicken or cubed extra firm tofu.
Quinoa Curry Casserole
Ingredients:
2 cups cooked quinoa
1 tbsp olive oil
1 yellow onions, thinly sliced
3 garlic cloves, finely minced
2 cans coconut milk
1 tablespoon green curry paste
2 tbsp sriracha hot sauce
1 sweet potato, peeled and cubed
1 russet potato, peeled and cubed
1 red pepper, thinly sliced
2 cups cubed butternut squash
2 carrots, peeled and sliced
1/4 cup fresh basil, chiffonade
salt and pepper, to taste
Directions:
Step 1: Preheat the oven to 375 degrees Fahrenheit.
Step 2: Heat the olive oil in a large saucepan over medium high heat. Add the onion and garlic and cook until fragrant, about 30 seconds to 1 minute. Add the curry paste and continue cooking. Next, add the coconut milk and sriracha and mix ingredients until well combined. Cook for 3 to 5 minutes until coconut milk has slightly thickened. Remove from heat.
Step 3: Add the vegetables and cooked quinoa to a baking dish. Pour the sauce over the top and mix until sauce and ingredients are evenly distributed.
Step 4: Bake the casserole for 20 to 25 minutes until golden brown and bubbly.
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