Description
Green veggies, crunchy quinoa, and a creamy, dairy-free sauce make this savory casserole a new comfort food favorite.
Ingredients
- 3 cups chopped kale, packed
- 3 cups cooked quinoa
- 2 cups broccoli, chopped
- 1/2 cup onion, chopped
Sauce
- 1 can whole coconut milk (15 oz)
- 1-15 oz. can cannellini beans, drained
- 1/4 cup nutritional yeast (what is nutritional yeast? i'll explain! click here.)
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- 1/2 teaspoon thyme
- 1/2 teaspoon rosemary
- pinch of cayenne (optional)
Instructions
- Preheat oven to 375º.
- Make quinoa. For directions on making quinoa, click here.
- While the quinoa is cooking, add the sauce ingredients to a blender and process until well-combined.
- Grease an 8 x 8 casserole pan. In a large bowl, mix the kale, quinoa, broccoli, and onion. Add to the casserole pan.
- Pour the sauce over the ingredients evenly and bake for 40 minutes.
- Allow to cool and enjoy!
- Category: Main
Nutrition
- Calories: 267
- Sugar: 3.2 g
- Sodium: 43.7 mg
- Fat: 14.6 g
- Saturated Fat: 9.3 g
- Unsaturated Fat: 5.3 g
- Trans Fat: 0 g
- Carbohydrates: 32.1 g
- Fiber: 9.2 g
- Protein: 15.9 g
- Cholesterol: 0 g