Summer Quinoa Casserole with Slow Roasted Tomatoes

An easy quinoa casserole that’s vegan and gluten free features summer zucchini and delicious, slow roasted tomatoes.

6 medium tomatoes (about 800g)
5 cloves garlic, minced
2 tablespoons olive oil
1/4 teaspoon coarse salt
1/4 teaspoon fresh ground pepper
Quinoa Casserole
1 cup quinoa
2 cup sweet corn kernels
2 cup diced zucchini
1 can 14.5-ounce black beans, rinsed and drained (or 2 cups cooked)
1 cup chopped walnut pieces
1/2 cup chimichurri sauce
8 ounces queso fresco (optional)

View the full recipe at The Seasoned Vegetable →