This hearty vegetarian main dish is jam-packed with delicious flavours, and it’s gluten-free, too!

Black bean, quinoa and veggie bake

Serves: 6-8

 Ingredients:

• 1 cup quinoa, rinsed
• 2 cups butternut squash, diced
• 3 tbsp olive oil, divided
• 2 shallots, diced
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and diced
• 1 tbsp fresh lime juice
• 2 tsp cumin
• 1 tbsp chili powder
• 1 tsp oregano
• 1 can (156 ml) tomato paste
• 1 cup water
• 1/4 cup chopped cilantro, plus more for serving
• 1 cup kale, coarsely chopped
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 can (about 2 cups) unsalted black beans, drained
• 1 1/2 cups shredded cheddar cheese
• 1 ripe avocado, sliced (optional)
• 1/2 cup 2% plain Greek yogurt (optional)

Method:

Preheat oven to 400°F.

To prepare quinoa: In a medium saucepan, add quinoa and two cups water. Bring to a boil. Reduce heat, cover, and simmer 12-15 minutes or until water is absorbed. Fluff with a fork and set aside.

To prepare the squash: In 8 x 11 baking dish, combine the butternut squash with 1 tbsp oil. Bake 20-25 minutes or until fork-tender. Remove from oven and set aside.

To prepare the sauce: In a large skillet over medium heat, add remaining 2 tbsp oil. Add shallot, garlic and red pepper. Sauté 5-8 minutes, until vegetables are softened. Add lime juice, cumin, chili powder, oregano, tomato paste, water, cilantro, kale, salt and pepper. Cook, stirring another 5 minutes.

Transfer the sauce to a 9 x 13 baking dish. Add black beans, cooked quinoa and cooked squash. Stir all ingredients together with a large spoon, then smooth it over with a rubber spatula.

Top with cheese.

Bake 10 minutes, then top broil for 5 minutes or until cheese begins to brown.

Let cool slightly. Cut into squares and add to individual serving plates. Top each serving with a dollop of Greek yogurt, cilantro and sliced avocado (optional).

Time-saving tip: Buy pre-cut butternut squash.

Courtesy
Jessica Mulroney@jessicamulroney
Cara Rosenbloom@CaraRosenbloom
Metro.ca