Mexican Quinoa Casserole
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 cup quinoa, uncooked | Rinsed |
| 3 cups water | |
| 2 tablespoons olive oil | |
| 1 medium onion | Washed, peeled and diced |
| 1 small red pepper | Wash, trim and dice |
| 1 yellow bell pepper | Wash, trim and dice |
| 1 cup frozen sweet white corn | |
| 2 (15 oz.) can no added salt black beans | Drained and rinsed |
| ¼ Cup cilantro or 2 tablespoons dried | Wash, trim and chopped |
| 2 cups no added salt tomato sauce | |
| 1 teaspoon chili powder | |
| 1 teaspoon cumin | |
| 1 cup low fat shredded Mexican cheese | For vegan: use vegan Mexican cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring water and quinoa in a pot over medium high heat to a boil. Reduce heat and simmer for 15 minutes | |
| 2 | In a large pan, heat oil over medium high heat. Add onion, bell peppers and garlic and cook stirring until soft. Add quinoa, beans, corn, cumin, chili powder, tomato sauce, cilantro and stir. | |
| 3 | Pre heat oven to 350 degrees F. | |
| 4 | Spray baking pan with non stick spray. Add quinoa mixture. Top with cheese | |
| 5 | Bake for 20-25 minutes. | Cook until internal temperature reaches 165°F. (minimum) |
