I love toasting my quinoa a bit before cooking it. It gives it an extra nutty flavor.
Enjoy this "super grain" that's not really a grain tonight with your family!
Quinoa & Black Bean Casserole
Quinoa grains (about 1 cup) - I like using the red quinoa
Black beans (1 can or equivalent if doing dry beans)
1/2 cup corn
½ cup salsa (any kind you like)
1 Tbsp Olive Oil
1 medium onion
2 cloves of garlic
1 Anaheim or Poblano chili, roasted
1/2 cup chopped cilantro
1 tsp. cumin
1 Tbsp. hot sauce (my current favorite it Bufalo Salsa Chipotle)
1/2 - 3/4 cup Cheese (Cheddar or Monterrey/Pepper Jack); shredded
Tortillas or Tortilla chips
Cook quinoa to package directions (I toast it in olive oil for a few minutes to give it a nuttier flavor before boiling it in water).
Split and seed the chili pepper and lay face down on a baking sheet. Roast at 475 degrees until skin is blackened (about 4 minutes). Then chop roasted pepper.
Saute onions & garlic in olive oil until tender.
Mix together sautéed vegetables, cooked quinoa, beans and corn, salsa, cilantro, roasted pepper, cumin & hot sauce.
Pour into baking dish.
Sprinkle top of mixture with shredded cheese.
Bake at 350 degrees until cheese is melty and bubbly, about 15-20 minutes.
Serve with tortilla chips or warm tortillas and salsa & sour cream to taste
Click here for printable recipe