Description
This fall-inspired quinoa casserole offers a warm, comforting dish packed with vibrant vegetables, protein-rich vegan chicken, and flavorful spices baked together in a creamy coconut milk sauce. It’s perfect for a wholesome vegan meal that combines nutritious ingredients with a hint of spice and the freshness of lime and green onions.
Ingredients
Scale
Baked Quinoa:
- 1 can (13.5 oz) coconut milk
- 2 tbsp soy sauce
- 1 tbsp chili garlic sauce
- 2 tbsp vegetable oil
- ½ yellow onion, chopped
- ½ tsp salt
- 4 cloves garlic, minced
- 2 tsp ginger, grated
- 4 oz vegan chicken, cut into small pieces
- 4 oz shiitake mushrooms, sliced
- ¼ tsp red pepper flakes
- 1 cup dry white quinoa
- 1 medium carrot, sliced
- 1 cup broccoli florets
- ½ red bell pepper, julienned
For Topping:
- 1 tbsp sesame oil
- Lime juice (to taste, approximately 1-2 tbsp)
- Chopped green onions (about ¼ cup)
Instructions
- Preheat Oven: Preheat your oven to 375ºF to get it ready for baking the casserole.
- Make Coconut Milk Sauce: In a small bowl, whisk together the coconut milk, soy sauce, and chili garlic sauce. Set this mixture aside for layering later.
- Sauté Aromatics and Vegan Chicken: Heat the vegetable oil in a non-stick pan over medium heat. Add the chopped yellow onion and salt, and sauté for 2-3 minutes until softened. Add minced garlic, grated ginger, vegan chicken pieces, sliced shiitake mushrooms, and red pepper flakes; cook while stirring frequently for another 3-4 minutes to combine flavors and cook the vegan chicken.
- Combine in Baking Dish: Remove the pan from heat and transfer its contents to a 9×9 inch or similar-sized baking dish.
- Add Vegetables and Quinoa: Add the dry white quinoa, sliced carrots, broccoli florets, and julienned red bell pepper into the baking dish. Mix everything gently to evenly distribute the ingredients.
- Pour Coconut Milk Mixture: Evenly pour the reserved coconut milk sauce over the quinoa mixture. Press down any quinoa that sticks out above the liquid or along the sides so it is fully submerged.
- Bake the Casserole: Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
- Rest After Baking: Once baking is complete, remove the casserole from the oven and let it sit, still covered, for 10 minutes to finish absorbing moisture and flavors.
- Add Toppings and Serve: Drizzle sesame oil, squeeze lime juice over the casserole, and sprinkle chopped green onions on top. Mix gently before serving warm. Enjoy your hearty and flavorful quinoa casserole!
Notes
- The vegan chicken can be substituted with pressed extra firm tofu cut into bite-size cubes for an alternative plant-based protein option.
- Adjust chili garlic sauce quantity to control the spice level according to your preference.
- Be sure to press the quinoa down in the baking dish so it’s fully submerged to ensure even cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
