Lunch: Mexican Quinoa Casserole

Mexican Quinoa Casserole,Feb 2014

Ingredients

Cooking spray
3 teaspoons olive oil
1 onion, diced
1 large green pepper, diced  
2 cloves garlic, minced  
2 cups quinoa
1 cup low-sodium, reduced-fat chicken broth
2 ½ cups water
1 (15.5 ounce) can no-salt added, black beans (rinsed and drained)
1 (14.5 ounce) can diced tomatoes
1 tablespoon chili powder
1 teaspoon cumin
¼ teaspoon ground black pepper
1 ½ cups reduced-fat shredded, cheddar cheese

Instructions

Preheat the oven to 350 degrees F. Spray a 9x14-inch baking dish with cooking spray.
Heat the olive oil in a pot over medium-high heat. Add the onions and green pepper, and sauté until the onions turn clear. Add the garlic and sauté for another 30 seconds.
Add all remaining ingredients except the cheddar cheese. Bring to a boil. Reduce the heat and simmer 20 minutes.
Pour quinoa mixture into the baking dish and spread evenly. Top with cheddar cheese and bake 10 minutes until the cheese is melted and slightly golden.
MAKE IT GLUTEN-FREE: Use gluten-free chicken broth and confirm all other ingredients are gluten-free, and this recipe can be made gluten-free.

Share Mexican Quinoa Casserole