Ever since we saw the Bud Light NFL “Quinoa” commercial, we have been on a quinoa, or should we said queen-oh kick (watch video below to get it). We wanted to mix it up a little bit instead of doing our typical dinners. This was adapted from Detoxinista (a great blog full of recipes) and we just adjusted her recipe to our liking. Like always, this recipe is super easy and VERY flavorful.  This made a good size casserole, granted, we did finish off the entire thing for dinner, but that’s beside the point. You can use this as a side dish or a main entrée. You get your protein in with the quinoa and a nice serving of vegetable as well. It’s a win-win. I wish you all had the pleasure of watching us take the first bite of a new recipe we cooked. I guess you can say we are a little dramatic, ok maybe very dramatic, but our faces are priceless. Eyes closed, fingers crossed and smiles wide in anticipation of each other’s reaction to the first bite. We guess you can say we are easily amused. We love the nights we get to experiment in the kitchen. Anyways, You will not regret trying out this recipe. Like we say at the end of most of our recipe posts, “This may be one of our new favorites!



  • 1 cup dry quinoa, rinsed
  • 2 cups water
  • 2 teaspoon Tamari soy sauce(or you could use olive oil)
  • ½ yellow onion, chopped
  •  1 bag of frozen vegetables (or 5 cups of vegetables, roughly chopped) 


  • 1 cup cooked mashed sweet potato
  • 1.5 cups water
  • ¼ cup nutritional yeast, generous heaping
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon of cayenne pepper
  • ½ teaspoon of garlic powder


  1. Preheat oven to 350. In a small pot over high heat, bring the quinoa and water to a boil, then cover and reduce the heat to low for 15 minutes. The quinoa is ready when all of the moisture has been absorbed. Fluff with a fork and set aside. We cook quinoa in a rice cooker, which makes this dish even easier. All you do is throw your quinoa and water into rice cooker and turn it on. It will ding when it is finished and will stay warm while you prepare the rest of the ingredients.
  2. Sauté the chopped onion in a large pan in Tamari or Olive oil for about 5 minutes, or until tender. Add in the vegetables and let steam for about 10 minutes. You may need to add a dash more of Tamari or even just water to prevent sticking. We seasoned our vegetables with herbs such as oregano, basil, rosemary and thyme. Whatever you choose to flavor your vegetables with will give the casserole that kick of flavor. You can use Tony Chachere, herbs, Greek seasoning, or just simply salt and pepper. The amount of seasoning depends on your preference. 
  3. Now for the sauce. Mix all of the ingredients in a food processor (or blender will do) and blend until completely smooth.
  4. In an oven safe baking dish, combine the sautéed onion and vegetables, cooked quinoa, and sauce. Mix well and adjust any seasonings to taste. Smooth the top with the back of a large spoon and sprinkle a little nutritional yeast on top.
  5. Bake at 350F for 30 minutes. Serve right away, and store any leftovers in the fridge for up to 3 days.