Heat up your grill and Preheat oven to 350° 
Ingredients
- 2 large organic zucchini
- 2 organic red peppers
- 2 organic red onion
- 4 cups cooked quinoa
- 6 cups black refried beans
- 1 cup coconut cream
- 2 cups chopped green olives
- 1 egg or chia egg
- 1 teaspoon Simply Organic Oregano
- 1 teaspoon Simply Organic Basil
- 1 teaspoon organic black pepper
- 1/2 teaspoon Simply Organic Coriander
- 1 teaspoon Simply Organic Cumin
- 1 teaspoon organic Ancho Chile
- 1 teaspoon sea salt
- 1/2 cup olive oil
- 1 tablespoon organic lime juice
- 4 tbs. balsamic vinegar
- 2 tsp. organic agave syrup
- 16 oz. jar of your favorite organic salsa. I used mango/peach.
Directions
Cut the zucchini length wise so you get 4 pieces out of each zucchini.
Cut the pepper in thirds.
Cut the onion in large slices so they don’t fall apart on the grill.
These are going to marinade in a covered bowl or zip lock bag for
at least 30 minutes.
MARINADE
In the bowl mix together: 1/2 cup olive oil, 4 tbs. balsamic vinegar,
2 tsp. Agave, oregano, basil, salt, pepper,
Add the veggies tipping and turning so they get coated in marinade. Marinade 30 minutes.
When the time is up for the marinade, go outside, enjoy the weather and grill them.
THE FILLING
All ingredients will be layered in a lasagna pan.
Quinoa is first. Beat the 1 egg OR chia egg into the quinoa. Salt and pepper to taste. Mix well into the quinoa. Evenly spread on the bottom of the lasagna pan. Shake a bit of red pepper flakes on the quinoa.
Next, thickly spread the 6 cups of refried black beans. Try not to disturb the quinoa layer on the bottom. Sprinkle with the powdered cumin and ancho chile. Salt and pepper to taste.
Layer on the zucchini, strips of red pepper, and grilled red onion.
Top off with cut green olives
Pour the 16 oz. jar of salsa over the entire top of the lasagna.
To the 1 cup of Kite Hill add 1 tablespoon of lime juice and mix well.
Pour that over the top too.
Bake at 350 degrees for 45 minutes or until heated throughout.