Beans and Quinoa Casserole – Meatless Mondays

Here is the second instalment of  leftovers from the salad jars using both beans and the quinoa and trust me this beans and quinoa casserole is extremely tasty and serves two! (For a change as usually mine only serve one) 

  • 1 cup leftover beans
  • 1 cup leftover quinoa
  • 2 cups mixed frozen veg
  • small handful grated cheese
  • 1 tbsp olive oil
  • 1 tbsp plain flour
  • 1 veggie stock cube
  • sprinkling of parmesan

Firstly boil the kettle and pour out around 250 ml of water and add your stock cube, stir until dissolved. Next slowly heat the olive oil in a small pan and mix in the flour. Allow the flour/oil mix to “cook out” for a minute which basically means slowly stir until the flour is cooked which removes the powdery flavour.

Next add the stock in small amounts stirring (I find a balloon whisk is easiest but my grandparents swear by a wooden spoon!) until the liquid has been absorbed before adding more. Once all the stock has been absorbed, add the cheese a small amount at a time until it has all melted

In a casserole dish add the beans, quinoa and frozen veggies and mix up well. Slowly pour over the sauce and stirring gently to ensure it has all been coated.

Place in the oven at around 180c for 30 minutes or until the top has started to crisp. Serve into bowls (or a plate as a protein packed side dish) then add a small amount of grated parmesan on top.

I like my casseroles a bit more saucey but feel free to keep in the oven a bit longer or add less stock to the roux (fancy french term for the flour/oil mix) This could be a great addition to an american style roast dinner or like eaten like I do just by itself! Let me know in the comments if you try it.


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