Pastel vegano de quinoa al horno con queso

Ingredientes

• 2 cups water
• 2 tsp salt
• 1 cup quinoa
• 1 tbsp olive oil
• 1 small onion, chopped
• 4 cups chopped kale
• 1 clove garlic, minced
• 1-28oz can diced tomatoes, drained (reserve the liquid)
• 1/4 tsp salt
• 1/8 tsp black pepper
• 3 dashes green dragon sauce, sriracha or your favorite hot sauce (optional)
• 1- 15.5oz can pinto beans
• 1/2 cup frozen corn
• 1-8oz bag Mexican Blend Cheese ( vegan or regular)

Preparación

1. 1

   Bring water to boil in a medium size saucepan. Add alt and quinoa, reduce heat and simmer, covered, for 15-18 minutes. Drain well and set aside

2. 2

   Preheat oven to 375F. Coat a 10.5 x 7 baking dish with cooking spay

3. 3

   In a large non stick skillet, heat olive oil. Cook onion over medium heat for 2 minutes. Add kale and cook for 2 minutes until it starts to wilt. Add garlic and continue cooking for another 2 minutes. Add tomatoes and green dragon sauce (if using). Season with salt and pepper, cook for 5 more minutes and set aside

4. 4

   In a large bowl, combine quinoa, beans, corn kale mixture, 1 cup reserved tomato liquid and 1/2 of vegan Shreds. Transfer to the baking dish and bake for 45 minutes

5. 5

   Remove form the oven, sprinkle the remaining cheese on top and bake for 3 more minutes or until the cheese has melted. Serve warm