Ingredients:

  • 1.5 cups (255g) White or Tri-color Quinoa, thoroughly rinsed
  • 2.5 cups (600ml) Low-sodium Vegetable Broth
  • 1 tsp (5ml) Smoked Paprika
  • 1 tsp (5ml) Garlic Powder
  • 1 medium (200g) Zucchini, diced into ½ inch cubes
  • 1 large (150g) Red Bell Pepper, chopped
  • 1 cup (150g) Frozen Sweet Corn
  • 1 can (400g) Black Beans, drained and rinsed
  • 1 small (100g) Red Onion, finely diced
  • 3 tbsp (45ml) Runny Tahini
  • 1/4 cup (15g) Nutritional Yeast
  • 1 tbsp (15ml) Fresh Lemon Juice
  • 0.5 tsp (2.5g) Sea Salt
  • 0.5 tsp (2.5g) Cracked Black Pepper

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Rinse the quinoa. Place 255g of quinoa in a fine mesh sieve and run cold water over it for 60 seconds until the water runs clear.
  3. Prep the vegetables. Dice the zucchini, red pepper, and onion into uniform 1/2 inch pieces.
  4. Whisk the liquid binder. In a small bowl, combine 600ml vegetable broth, 45ml tahini, lemon juice, smoked paprika, and garlic powder until smooth and emulsified.
  5. Combine dry ingredients. In your 9x13 baking dish, spread the rinsed quinoa, black beans, corn, and chopped vegetables.
  6. Season the mix. Sprinkle the nutritional yeast, salt, and black pepper over the dry mix and toss gently with a spoon.
  7. Add the liquid. Pour the broth mixture over the grains and vegetables until everything is submerged.
  8. Initial Bake. Cover the dish tightly with foil and bake at 190°C (375°F) for 35 minutes until the quinoa is tender.
  9. Final Crisp. Remove the foil and bake for another 10 minutes until the top looks matte and edges sizzle.
  10. Rest the dish. Let the casserole sit on the counter for 5 minutes before serving.