Corn Chowder Quinoa Casserole (vegan, gf)

INGREDIENTS

2 cups

plain unsweetened non-dairy milk (almond or soy preferred)

1 1/2 cups

frozen or fresh corn kernels

1 cup

uncooked, rinsed quinoa or millet*

1 cup

vegan vegetable stock

1/2 cup

finely chopped onion

3/4 cup

seeded and diced red bell pepper

2 tbsp

extra-virgin olive oil

1 tsp

Dijon mustard

large bay leaf

1 14 ounce can

cannellini beans (white kidney beans) or

navy beans, drained and rinsed*

1/2 tsp

(rounded) sea salt

freshly ground black pepper

1 tbsp

extra non-dairy milk (if needed)

few pinches of cayenne, or a few dashes of hot sauce*

1 tbsp

freshly squeezed lime juice*

3 tbsp

finely chopped fresh flat-leaf parsley