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Vegan High-Protein Casserole

A creamy, protein-packed casserole that comes together in one pan, perfect for busy weeknights and family-friendly dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 265
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup quinoa Rinsed before cooking
  • 2 cups vegetable broth To cook quinoa
  • 1 can black beans, drained and rinsed
  • 1 cup corn, frozen or fresh
  • 1 red bell pepper, diced
  • 1 zucchini, diced
Spices
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
Garnish
  • Fresh cilantro For garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until quinoa is fluffy.
  3. In a large mixing bowl, combine the cooked quinoa with black beans, corn, bell pepper, zucchini, cumin, chili powder, salt, and pepper.
  4. Transfer the mixture into a greased casserole dish.
Cooking
  1. Bake for 25-30 minutes until the vegetables are tender.
  2. Garnish with fresh cilantro and serve warm.

Notes

Let it cool a bit before diving in; those flavors deepen even more. Store in the fridge for up to 5 days or freeze for later use.