Thai Quinoa Casserole

Here is a vegetarian dish that is healthy and delicious. It makes a great side for meat lovers too.  If you like spicy you can kick it up a notch or if you like mild go light on the curry powder and the cayenne.  

Ingredients:

(for main dish)
1 Cup uncooked quinoa, rinsed and drained
1 Small red onion, chopped
11/2 Cups broccoli, chopped
11/2 Cups cauliflower florets, chopped
11/2 Cups frozen shelled edamame
1 Red bell pepper, diced
1 Cup water
1 14 Oz. can coconut milk
11/2 tsps. curry powder
1 tsps. ground ginger
Pinch of cayenne pepper
1 tsps. sea salt

(for peanut sauce)
1/2 Cup creamy peanut butter
1/2 Cup water
2 Garlic cloves, minced
4 TBSP rice vinegar
4 TBSP tamari or soy sauce
2 TBSP honey
2 tsps. ground ginger
1/2 tsps. red pepper flakes

Preparation:

Prepare peanut sauce by combining all ingredients in a bowl. Mix well and set aside. 

Preheat oven to 350 degrees. Spray a large casserole dish with cooking spray. Add uncooked quinoa to casserole dish, spreading evenly. Top with onion, broccoli, cauliflower, edamame, and red bell pepper. 

In a mixing bowl, combine water, coconut milk, curry powder, ginger, cayenne and salt. Mix thoroughly and pour mixture over quinoa and vegetables until well coated. Top with half of the peanut sauce and cover with foil. Bake for 50 minutes covered. Remove foil and bake for an additional 10-15 minutes or until all liquid has been absorbed by the quinoa. Top with remaining sauce and serve.