An easy quinoa casserole that's vegan and gluten free features summer zucchini and delicious, slow roasted tomatoes.
You can slow roast the tomatoes ahead of time and keep them in an airtight container for up to 1 week. Bring them to room temperature before using in the quinoa casserole. The chimichurri sauce also be made ahead of time and stored up to 2 weeks. Or, you can make the chimichurri sauce while the tomatoes are roasting.
If desired, you could add fully cooked ground chicken, turkey, or pork. Mix with the quinoa and vegetables.
Have any summer vegetables that are looking a little wilty? This quinoa casserole is quite adaptable. Cooked greens or eggplant would make a nice addition.
Ready to step it up? Use a homemade chicken or vegetable stock instead of store bought and make your own beans on the stovetop or in a slow cooker.