Description
This Fall-Inspired Quinoa Casserole is a comforting, flavorful vegan dish perfect for chilly weather. It combines white quinoa with a savory blend of coconut milk, soy sauce, chili garlic sauce, vegan chicken, shiitake mushrooms, and colorful vegetables. Baked until tender and topped with fragrant sesame oil, lime juice, and fresh green onions, this casserole is both nourishing and easy to prepare, making it an ideal main course for family dinners or gatherings.
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
Topping:
- 1 tbsp sesame oil
- Lime juice (to taste, approximately 1 tbsp)
- Chopped green onions (about 2 tbsp)
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) to ensure it’s at the correct temperature for baking the casserole.
- Prepare Coconut Milk Mixture: In a small bowl, whisk together the coconut milk, soy sauce, and chili garlic sauce until fully combined. Set this savory liquid blend aside for later use.
- Sauté Aromatics and Vegan Chicken: Heat vegetable oil in a non-stick pan over medium heat. Add chopped onion and salt, sautéing for 2-3 minutes until softened. Then add minced garlic, grated ginger, vegan chicken pieces, sliced shiitake mushrooms, and red pepper flakes. Stir frequently and cook the mixture for another 3-4 minutes until fragrant and the vegan chicken is lightly cooked.
- Combine Ingredients in Baking Dish: Remove the pan from heat and transfer the sautéed mixture into a 9×9 inch baking dish or a similarly sized casserole dish. Add the dry quinoa, sliced carrots, broccoli florets, and julienned red bell pepper. Mix everything evenly to distribute the ingredients well.
- Add Coconut Milk Mixture and Prepare for Baking: Pour the coconut milk mixture evenly over the quinoa and vegetables in the baking dish. Press down any quinoa that sticks out above the liquid to ensure it’s fully submerged. Cover the dish tightly with aluminum foil to trap moisture while baking.
- Bake the Casserole: Place the covered baking dish into the preheated oven and bake for 45 minutes. This allows the quinoa to cook fully and absorbs the flavors of the sauce and vegetables.
- Rest After Baking: After baking, remove the casserole from the oven but keep it covered. Let it rest for 10 minutes to finish cooking and allow the flavors to meld perfectly.
- Add Finishing Touches and Serve: Drizzle 1 tablespoon of sesame oil, squeeze fresh lime juice to taste, and sprinkle chopped green onions over the casserole. Gently mix to combine all flavors. Serve the quinoa casserole warm and enjoy this hearty, flavorful vegan dish.
Notes
- The vegan chicken can be substituted with pressed extra firm tofu, cut into bite-sized cubes for a different texture.
- If you prefer less spice, reduce or omit the chili garlic sauce and red pepper flakes.
- Feel free to add other fall vegetables like butternut squash or sweet potatoes for additional seasonal flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 cup (approx. 150g)
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
