YOUR SOLIN GENERATED RECIPE
Baked Vegetable and Quinoa Casserole
Quinoa and crisp garden vegetables baked in a creamy, protein-rich Greek yogurt and egg white base for a satisfyingly savory finish.
INGREDIENTS
0.5 cup cooked quinoa
0.75 cup non-fat Greek yogurt
0.5 cup liquid egg whites
0.25 cup black beans
0.5 cup chopped zucchini
0.5 cup chopped red bell pepper
0.5 cup chopped baby spinach
2 tbsp nutritional yeast
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
0.5 tsp onion powder
1 tsp olive oil
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with the olive oil.
Sauté the chopped zucchini and red bell pepper in a skillet over medium heat for 3-4 minutes until just tender.
In a large mixing bowl, whisk together the Greek yogurt, liquid egg whites, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper.
Stir in the cooked quinoa, black beans, sautéed vegetables, and baby spinach until the mixture is well combined.
Pour the mixture into the prepared baking dish and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the center is set and the edges are slightly golden brown.
Let the casserole cool for 5 minutes before slicing to allow it to firm up.