Thai Quinoa Casserole

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


-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



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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