Vegan Thai Quinoa Casserole

Ingredients

• Quinoa

  Uncooked

  1 ½ cup or 255g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Garlic

  Raw

  2 cloves, minced or 6g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ¾ cup or 396g

• Raisins

  Seedless

  1 cup (not packed) or 145g

• Coconut oil

  2 tbsp or 27g

• Salt

  Table

  ½ tsp or 3g

• Curry powder

  Spices

  1 ½ tsp or 3g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Chili powder

  Spices

  ⅛ tsp or 0.3g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

Directions

1. Preheat oven to 350 F. Chop green onion, jalapeno, bell peppers; mince garlic.
2. Rinse the quinoa thoroughly and boil in water for 7-10 minutes. Drain and set aside.
3. In a large skillet (cast iron, preferably), cook the garlic in the coconut oil on medium heat. After a minute, add the red bell and jalapeno peppers, cayenne, curry powder and chili powder. Cook for 6 minutes.
4. Add the sauteed mixture to the quinoa. Stir in the black beans, cilantro, raisins, coconut milk and salt.
5. Transfer the mixture to an 8×11 dish and cook for 30-40 minutes. Enjoy!

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