Fiesta Quinoa Casserole
Ingredients
The base
-
2
cups
frozen corn
-
3
cups
cooked quinoa
-
1 ½
cups
black beans
The vegetables
-
1
each
onion, chopped
-
1
each
poblano chile pepper, seeded and chopped
-
1
each
red bell pepper, seeded and chopped
The sauce
-
3
tablespoons
butter or olive oil
-
3
tablespoons
whole wheat or gluten free flour
-
1
teaspoon
chili powder
-
1
teaspoon
smoked paprika
-
¾
teaspoon
ground cumin
-
⅛ – ¼
teaspoon
chipotle chili powder
-
1
teaspoon
sea salt
-
2
cups
unsweetened almond milk or milk of choice
-
8
ounces
Monterey Jack Cheese or Daiya Pepper Jack shreds
For serving
-
to taste
Pico De Gallo
-
to taste
Salsa
-
to taste
Avocado
-
to taste
Sour Cream
Other
-
as needed
Olive oil spray
Instructions
- Preheat the oven to 350°F and spray a large baking pan with olive oil.
- In a large skillet, heat olive oil and cook the onion, poblano pepper, and red pepper until tender.
- Add the corn and cook for an additional 4 minutes.
- In a medium saucepan, melt butter or heat olive oil, then add flour, chili powder, paprika, cumin, chipotle chili powder, and salt, cooking for a few minutes.
- Stir in the milk and cook until thick, then add cheese until melted.
- In a large bowl, combine quinoa and black beans, then add the vegetable mixture and toss.
- Stir in the cheese mixture until well combined, then transfer to the prepared baking dish.
- Bake for 30 minutes and serve with toppings like pico de gallo, salsa, avocado, or sour cream.
Nutrition Facts (estimated)
Servings
8
Calories
361
Total fat
17g
Total carbohydrates
38g
Total protein
15g
Sodium
561mg
Cholesterol
29mg
You might also like