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  • Writer's pictureJenn Clayton

Quinoa Casserole

Hearty, delicious and FULL of Fall flavor! Super low WW points and clean eating!

Makes a GREAT side dish or meal!! The perfect pairing of sweet & savory!

Full recipe in video below!


1 cup uncooked Quinoa

12 ounces cubed Butternut Squash

3 small Carrots

1 small Sweet Potato

4 cloves Garlic

2 tablespoons Vegetable Broth

2 tablespoons Nutritional Yeast

1 teaspoon Stone Ground Mustard

1/2 teaspoon Onion Powder

1 teaspoon Salt

1 Red Bell Pepper- diced

1 15 ounce can Black Beans- drained & rinsed

1 15 ounce can Corn- drained

Cook Quinoa according to package instructions.

Steam or boil squash, carrots, sweet potato and garlic until soft. When cooked, add potato mixture, veggie broth, nutritional yeast, mustard, onion powder & salt puree in a blender or food processor until smooth.

Mix sauce, quinoa, pepper, beans and corn together and add in sauce. Stir to combine.

Spray a 6x9 baking dish with nonstick cooking spray and add mixture to dish. Spread evenly and bake a 375 for 20-25 minutes or until cooked through. Enjoy!

8 Servings:

3sp (blue)

0sp (purple)

6sp (green)

201 Calories

6 Servings:

4sp (blue)

0sp (purple)

8sp (green)

268 Calories

Recipe inspiration from

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