Meatless Monday: Quinoa and bean casserole

The Meatless Monday movement encourages people to do something positive for their health and the environment by going meatless once a week. Try it out for yourself with this delicious recipe!

Going meatless for a night doesn’t mean missing out on a filling and comforting evening meal. This yummy vegetarian casserole offers a fresh way to warm your belly and satisfy your taste buds.

Quinoa and bean casserole

Serving size 4–6

Recipe inspired by hellobee

Ingredients:

• 2 medium sweet potatoes, peeled and sliced into even rounds
• 1 cup dry quinoa
• 1-1/2 cups vegetable broth
• 2 tablespoons ground flax
• 6 tablespoons water
• 1/2 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 cups packed spinach leaves
• 1 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1/4 teaspoon nutmeg
• 1-1/4 teaspoons salt, divided
• 1 cup black beans
• 1/4 cup soy milk
• 1 tablespoon margarine
• 1 teaspoon honey

Directions:

1. In a large pot, place the sweet potato pieces, and cover with water. Bring to a boil, and cook until a fork inserted in their centres indicates they are tender — about 30 minutes. When they are done, drain the water, and set them aside.
2. In a medium pot, place the quinoa and the vegetable broth. Cook the quinoa at a simmer until all the broth has been absorbed — roughly 10–15 minutes. Then remove from heat and set aside.
3. In a small bowl, combine the flaxseeds and water, and let chill in the fridge.
4. In a medium frying pan, place the olive oil, onion and garlic, and heat over medium-low until onions become tender — about 8–10 minutes.
5. Add the spinach to the onions, and heat until wilted — roughly 2–3 minutes.
6. Remove the flaxseed mixture from the fridge — it will have achieved a pudding-like consistency. Stir in the cinnamon, cumin, nutmeg and 1 teaspoon of salt.
7. In a large bowl, combine the cooked quinoa, flaxseed mixture, onion and spinach mixture and the black beans.
8. Place the cooked sweet potatoes in a food processor or blender with soy milk, margarine, honey and a 1/4 teaspoon of salt. Blend until smooth.
9. Grease a 9 x 9-inch baking tray, and pour the quinoa and bean mixture in. Flatten the mixture with the back of a wooden spoon so it is even throughout the pan.
10. Pour the sweet potato mixture over the flat quinoa, and smooth out to the sides and corners.
11. Bake the casserole in the oven for 30–35 minutes or until the edges of the sweet potatoes begin to golden slightly.
12. Remove from the oven, and let the casserole cool for 5–10 minutes before cutting and serving.

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Mexican-fiesta vegetarian stuffed peppers
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