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Mexican Quinoa Casserole

1 cup Quinoa
2 cups Water
1/2 teaspoons Salt
2 Tablespoons Olive Oil
2 cloves Garlic, Crushed
1 cup Frozen Corn Kernels
3 Any Color Medium Bell Peppers, Stem And Seeds Removed Then Diced
1/2 Jalapeno Pepper, Seeded And Diced
1 Tablespoon Cumin
1 teaspoon Chili Powder
1 Tablespoon Fresh Lime Juice
2 cups Plum Tomato, Seeded And Chopped
15 ounces, weight Can Black Beans, Rinsed And Drained
1/2 cups Cilantro, Chopped, Plus Extra For Garnish
1/4 cups Green Onions, Chopped, Plus Extra For Garnish
1/4 cups Ripe Olives; Sliced
1 cup Monterey Jack Cheese, Shredded


Rinse quinoa in a fine sieve until water runs clear then drain and transfer to a medium pot. Add water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Then set pan aside off the heat for 5 minutes. Then uncover and fluff with a fork. Add quinoa into a large mixing bowl and set aside. Preheat oven to 350 degrees F and set aside an 8 x 11 baking dish. Preheat a large skillet on medium heat and add olive oil. Add garlic and cook for 20 seconds mixing often. Add corn, bell peppers, jalapeno pepper, cumin and chili powder. Saute for 3 minutes. Add lime juice and tomatoes and saute for another 3 minutes. Transfer into the bowl with the quinoa mixture. Into the quinoa mixture add black beans, 1/2 cup cilantro, 1/4 cup green onions and olives. Combine all the ingredients. Transfer the mixture to the baking dish, top with cheese and bake for 30 minutes, uncovered. Remove from the oven, sprinkle with additional cilantro and green onions to taste and serve warm with tortilla chips.

Source: tastykitchen.com