Casserole With Mushrooms and Butter Beans
This healthy vegan and gluten-free casserole contain mushrooms, butter beans, and quinoa tricolor. With this casserole, you will get a healthy and yummy dinner or a festive dish that provides you with a lot of nutrients!
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Servings: 4 people
Equipment
- Casserole dish
- Rice cooker
Ingredients
- 2 cup quinoa tricolor
- 1/4 cup dairy-free butter melted
- 2 tbsp olive or vegetable oil
- 1 brown onion chopped
- 3 cloves garlic minced
- 2 cups white button mushrooms sliced
- 1 can butter beans drained and rinsed
- 1/2 cup corn kernels can be frozen
- 1/2 cup peas can be frozen
- 1/2 cup green beans can be frozen
- 1 tsp dried thyme
- salt, pepper to taste
- chives, chopped to garnish
Instructions
- Preheat oven to 200°C.
- Place quinoa in a large saucepan or a rice cooker. Add enough water (about 4 cups) and cook it until tender.
- Meanwhile, heat olive or vegetable oil in a saucepan and add onion and garlic. Sautée until slightly brown, about 2 minutes
- Add mushrooms and cook over medium heat until tender, about 3 minutes.
- Add beans, corn, peas, green beans, and thyme. Stir to combine and cook for an additional 5 minutes.
- Combine 1/2 cooked quinoa with the bean and mushroom mix. Transfer it to a large casserole dish.
- Mix the remaining quinoa with melted butter and spread it on the top of a casserole mixture.
- Place the casserole in the oven and bake for 10 minutes.
- Garnish with chives and enjoy!