It’s a simple casserole — make it on the weekend for a quick weeknight meal or lunchbox option! It freezes well too.
1 cup quinoa, rinsed
2 cups butternut squash, diced (ok to buy pre-cut butternut squash)
3 tbsp. olive oil – divided
2 shallots, diced
2 cloves garlic, diced
1 red bell pepper, seeded and diced
1 tbsp. fresh lime juice
2 tsp cumin
1 tbsp. chili powder
1 tsp dried 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, or more to taste
1/4 tsp pepper
1 can (about 2 cups) unsalted black beans, drained
11/2 cups shredded cheddar cheese
1 ripe avocado, sliced (optional)
1/2 cup plain 2% Greek yogurt (optional)
- 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). Serves 6-8