Thursday, April 9, 2015

Mexican Quinoa Casserole

This has taken too long to post.  Many apologies for anyone waiting...

This is so easy.  If you like quinoa and you could eat Mexican flavors nearly everyday, PLEASE try this!  The original recipe is on, #304705.  I switched it up so it wouldn't be quite as spicy; I wanted others here to eat it, too.  Anyone who wanted could then dust it with chipotle powder and/or hot salsa for that extra kick! 

MEXICAN QUINOA CASSEROLE - 2 quart baking dish (7x11 works for me)

14-15 ounce can of Mexican (stewed) tomatoes or Rotel tomatoes
15 (+/-) ounce can of black beans, drained
1/2 of a red pepper, chopped                                             Set oven to 400F.
1/4 C jalapeno, sliced - optional               Mix all ingredients together. Place in baking
1 C frozen corn - optional                      dish.  Cover with foil.  Bake 35 minutes.
1 1/2 C broth (I use chicken)                        Uncover; stir.  Without foil, return to
3/4 C quinoa (I always rinse well, drain)       oven.  Bake 25 minutes more, stirring
1/2 tsp granulated garlic                             after 15 minutes to get the uncooked
1/2 tsp cumin (or more!)                         quinoa mixed in.  Mix again with 5 minutes
1/4 tsp coriander                                    to go, if needed.  Remove from oven.  Add
1/4 tsp freshly cracked black pepper      cheese, if using, and either return dish to
                                                              oven to melt OR tent foil over top and wait
1 C grated cheese (Mexican blend)        5 minutes.                    Garnish as desired.

If you use a can of broth, save what's left and refrigerate.  Nice to add when reheating in the next day or two. 

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