Saturday, June 29, 2019

Mexican Quinoa Casserole

▪ 1/2 cup water
      ▪1 clove garlic, minced
▪ 1 cup uncooked quinoa
▪ 28 oz can diced tomatoes, with liquid
▪ ½ cup water
▪ 2 tbsp nutritional yeast (optional)
▪ 1 tsp cumin
▪ 1 tsp oregano
▪ ½ tsp chilli powder (more if you like things spicy)
▪ Salt & freshly ground pepper
▪ 15 oz can black beans, rinsed and drained
▪ 1 cup frozen corn
▪ 3 cups baby spinach
▪ Toppings of choice: vegan sour cream, avocado, cilantro, vegan cheese, etc.

Instructions Note: I believe i precooked my quinoa in my pressure cooker, and left out the 1/2 cup water
1 Preheat oven to 350F.
2 Sauté (onion) and garlic in a small amount of water until onions are translucent. Remove from heat; and transfer to oven-safe casserole dish.
3 Add quinoa, diced tomatoes (with juice), water, nutritional yeast, tomato paste and spices. Stir to combine.
4 COVER and place in oven and set timer for 60 minutes.
5 Carefully remove casserole from oven and stir in spinach. It will wilt from the heat.
6. Top with sour cream, diced avocado and/or cilantro and serve.

Makes 5 servings Nutrition (Minus toppings) Calories 278 Fat 3g Carbs 53g Sugars 7g Fiber 11g Protein 12g Adapted from Video

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