Ingredients

• 2 large zucchini, red peppers, red onions
• 4 cups cooked quinoa
• 6 cups black refried beans
• 1 cup coconut cream
• 2 cups chopped green olives
• 1 egg or chia egg
• Oregano, Basil, Black Pepper, Coriander, and Lime essential oil
• Powdered Cumin
• Powdered Ancho Chile
• Salt to taste
• 1/2 cup olive oil
• 4 tbs. balsamic vinegar
• 2 tsp. yacon syrup
• 16 oz. jar of your favorite 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.
In the bowl mix together: 1/2 cup olive oil, 4 tbs. balsamic vinegar,
2 tsp. yacon syrup, 2 drops each of Oregano and Basil essential oil.
Add the veggies tipping and turning so they get coated in marinade.
When the time is up for the marinade, go outside, enjoy the weather and grill them.
All ingredients will be layered in a lasagna pan.
Quinoa is first. Beat the 1 egg. Add 1 drop each Basil and Oregano. 2 drops
each Black Pepper and Coriander. Salt to taste. Mix well into the quinoa. Evenly spread on the bottom of the lasagna pan.
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 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 coconut cream add 4-6 drops Lime essential oil, and mix well.
Pour that over the top too.
Bake at 350 degrees for 45 minutes or until heated throughout.