JBF Vegan Thai Quinoa Casserole
- 1 1/2 cup Quinoa
- 2 medium (approx 2-3/4″ long, 2-1/2″ dia Green bell pepper)
- 2 pepper Jalapeno peppers
- 1 can Canned black beans
- 1 3/4 cup Coconut milk
- 2 tbsp Coconut oil
- 1 1/2 tsp Curry powder
- 1 tbsp Turmeric
- 1/2 tsp Sea Salt
- 1/8 tsp Cayenne pepper
- 1/8 tsp Chili powder
- 1 cup Fresh cilantro
- 1/2 cup (chopped Scallions)
- Directions are based on the original recipe of 8 servings
- Step 1
- Preheat oven to 350 F. Chop green onion, jalapeno, bell peppers.
- Step 2
- Rinse the quinoa thoroughly and boil in water for 7-10 minutes. Drain and set aside.
- Step 3
- In a large skillet (cast iron, preferably), cook the turmeric in the coconut oil on medium heat. After a minute, add the green bell and jalapeno peppers, cayenne, curry powder and chili powder. Cook for 6 minutes.
- Step 4
- Add the sauteed mixture to the quinoa. Stir in the black beans, cilantro, coconut milk and sea salt.
- Step 5
- Transfer the mixture to an 8×11 dish and cook for 30-40 minutes. Enjoy!