Chili Quinoa Casserole

Easy, breezy, beautiful… Casserole!

I am in love with this casserole!  It’s easy to make, it combines a heap of colorful, nurturing, whole foods, AND it is lick-the-bowl yummy!  I like this for dinner, and I love it as leftovers, particularly re-heated and served over lettuce for a delicious mid-day salad… Now, if you’ll excuse me, I have to go warm up some leftovers!  Enjoy!

Chili Quinoa Casserole

  • Servings: 6
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  • 6-7 c vegan chili
  • 1 c quinoa (tricolor preferred)
  • 1 c vegetable broth
  • 1 c water
  • 16 oz butternut squash (frozen, diced)
  • 16 oz broccoli florettes (frozen, chopped)
  • 1/2 c chopped green onion
  • guacamole
  • hummus
  • hot sauce
  • *served over spring mix lettuce


1. Preheat oven to 350 degrees Fahrenheit.
2. Place quinoa, vegetable broth, and water in a sauce pan and bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed (10-15 min)
3. On a parchment lined baking sheet, spread broccoli and butternut squash in an even layer.
4. Bake for 20-25 minutes, flipping half-way through.
5. Once quinoa and vegetables are finished cooking, combine them with the chili in a large baking dish (lined with parchment paper, if needed).
6. Bake for 30 minutes.
7. Serve warm and top as desired.

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