Quinoa Taco Bake With Guacamole

This veggie casserole is filled with nutritious ingredients like squash, bell peppers, and quinoa, making it a delicious and nourishing meal for your family.

By Alyssa Shultis | Experience Life

Makes 6 to 8 servings
Prep Time 15 minutes
Cook Time 45 minutes

Ingredients

2 tbs. extra-virgin olive oil
½ yellow onion, chopped
1 small winter squash, peeled and cubed
1 bell pepper, diced
1 12-oz. block extra-firm tofu, drained
1 ½ tsp. chili powder
1 tsp. paprika
1 tsp. garlic powder
1 tsp. sea salt
1 cup dry quinoa, rinsed
1 15-oz. can black beans, drained and rinsed
2 ½ cups vegetable broth
4 oz. soft goat cheese, crumbled

Guacamole

2 avocados
¼ cup minced red onion
3 tbs. lemon juice
Pinch sea salt
10 grape tomatoes, halved

Directions

STEP 1

Preheat oven to 400 degrees F.

STEP 2

Heat a large saucepan over medium heat. Add the olive oil and heat until shimmering, then add the onion and cook for three to four minutes, until translucent. Add the squash, stir, and cook for another five to seven minutes, until slightly softened. Add the bell pepper and cook for three to four minutes more.

STEP 3

Pat the drained tofu with a kitchen towel to dry the surface, then use your hands to crumble the tofu into the pan. Add the chili powder, paprika, garlic powder, and salt. Stir to combine.

STEP 4

Place the tofu mixture in a 9-x-13-inch baking dish. Add the quinoa, black beans, and vegetable broth, and stir to combine. Sprinkle with the goat cheese and bake, covered, for 30 minutes.

STEP 5

Meanwhile, mash the avocados, red onion, lemon juice, and sea salt together in a large bowl. Stir in the halved grape tomatoes. Let the casserole cool for 10 minutes, then serve with the guacamole.

Photography by: Terry Brennan

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