Originally Posted by SollysMom
This sounds delicious! Recipe please?
Layer 1: Start with a lightly oiled 8"X12" pan. 2 1/2-3 cups cooked Quinoa (I like 3 cups; I think the more the merrier.)
Layer 2: 2 cups Hummus, either homemade or store bought (Be careful not to break up the quinoa layer when spreading the hummus.)
Layer 3: 5 1/2-6 cups Roasted Veggies. The actual recipe calls for fennel bulb, zucchini, and red or yellow bell pepper; however, it also suggests substitutions such as mushrooms, blanched broccoli, thinly sliced eggplant, kalamata olives. My husband and I have added onions and we've also used whatever bell peppers we have on hand, mostly green.
To roast the veggies, toss them with 2 TBS Olive oil, 2 tsp balsamic Vinegar, 1/4 tsp salt and freshly ground black pepper. Bake at 450 for 15-18 minutes.
After the casserole is assembled, bake at 375 for 20-25 minutes. When it is done cooking, drizzle with Olive Oil. You may also sprinkle with herbs such as parsley or basil.