Lemon Dill Quinoa Casserole | Dump-and-Bake

Step 1

Preheat the oven to 375F and set a 9×13″ or similar pan aside.

Step 2

Add the broth, lemon juice, and garlic to a medium pot; whisk well and bring to a boil over high heat.

Step 3

In the meantime, add the beans, zucchini, corn, quinoa, half of the dill, and the lemon zest to the casserole dish. Mix them around and spread evenly across the bottom of the casserole with a spatula.

Step 4

Once the liquid comes to a boil, carefully pour it over the casserole. Use a spatula to make sure all of the quinoa is submerged, then cover with a lid or a layer of parchment paper (optional) followed by a layer of aluminum foil. Place in the middle rack of the oven and bake for 35 minutes.

Step 5

Remove the casserole from the oven and let sit for 5 minutes, then uncover and mix in the remaining dill, plus additional salt and pepper, to taste. Serve warm with Tahini Green Goddess Dressing, or as desired. Leftovers will last in the fridge for up to 5 days.