Quinoa and Vegetable Casserole with Pinto Beans and Polenta Crust
This casserole is delicious and very versatile. I occasionally add cut up cooked chicken breast, chopped greens, or sliced cabbage. It can be made dairy free or you can add shredded cheese to the top before baking.
Quinoa/Beans/Vegetables
2 tablespoons avocado or olive oil
1 medium yellow onion, chopped
½ teaspoon sea salt
1 zucchini chopped
1 small/medium red pepper chopped
2 teaspoons cumin
1 teaspoon oregano
½ teaspoon paprika
1 teaspoon garlic powder
½ teaspoon salt
½ cup tomato sauce
½ cup water
1-25 ounce cans of Pinto Beans or 3 cups home cooked beans
1 cup cooked quinoa
Optional: chopped greens such as kale or chard, sliced cabbage, chopped cooked chicken breast, shredded cheese for the top.
Polenta Topping
4.5 cups water
1 teaspoon salt
1.5 cups polenta
1 tablespoon butter or oil
Quinoa/Beans/Vegetables
- Heat oil in skillet, add onions and ½ teaspoon salt. Cook until onions begin to soften
- Add zucchini, red pepper, cumin, oregano, paprika, garlic powder, and ½ teaspoon salt. Sauté vegetables until soft approximately 5-7 minutes
- Add beans, quinoa and tomato sauce and combine well with veggies and cook until hot
- Grease a 9×13 glass pan and pour mixture into pan
- Set aside
- Preheat oven to 350°F
Polenta Topping
- Bring water, salt, and oil to boil
- Add polenta, then lower and simmer stirring continuously until mixture thickens and a wooden spoon can stand up in the polenta
- Pour polenta over mixture in 9×13 pan and flatten with an offset spatula or regular spatula
Baking directions
- Place casserole pan in oven and bake at 350°F for 35 minutes
- Optional: If you add shredded cheese to the top, then make sure to cover with aluminum foil for the first 35 minutes then remove foil for the last 5 minutes of cooking time.
