Spicy Mexican Quinoa Casserole

mexican-1This is one of my girls favorite recipes!

And since it’s made their list of favorite vegetarian dishes, it definitely needs to be shared.

It’s quick, easy to make and quite satisfying. 😛

To make this vegan, just substitute the cheese with vegan cheese.

Enjoy!

Ingredients:

  • 2 cups cooked quinoa (you’ll need about 1 cup of uncooked quinoa)
  • 1 tablespoon olive oil
  • 1 medium onion, minced
  • 1 clove garlic, minced
  • 1 medium tomato, diced
  • 1 8 oz can of tomato sauce
  • 2 jalapenos, seeds and ribs removed, minced
  • pinch of red pepper flakes
  • 1 teaspoon fine grain sea salt
  • ground black pepper
  • ½ teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon cumin powder
  • 2 bell peppers, chopped (red, yellow and/or orange)
  • 1 cup Mexican cheese (or sharp cheddar or vegan cheese), shredded
  • sliced green onions for topping (optional)

Directions:

  1. Preheat oven to 375°F and lightly grease an 8×8 baking dish.
  2. In a skillet over medium heat add the olive oil, garlic and onion. Saute for about 3 minutes.
  3. Add the diced tomatoes, tomato sauce, jalapenos, red pepper flakes, salt and pepper. Stir and let simmer on low heat for 7 minutes.
  4. In a dry nonstick skillet over medium high heat, toss and toast quinoa with cayenne pepper, chili powder and cumin for 2 minutes. Taste and season with salt. Set aside.
  5. In the same skillet over medium-high heat, place the bell peppers and DO NOT stir. This allows the peppers to get the brown roasted look on the outside. Wait for 2 to 3 minutes before stirring, then let them roast for another 2 minutes before removing from the heat. Set aside.
  6. In a large bowl combine tomato mixture, quinoa, ½ of the shredded cheese and ½ of the bell peppers.
  7. Transfer the quinoa mixture into the baking dish, top with remaining bell peppers and cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.
  8. Remove from the oven and garnish with green onions.
  9. Serve with tortilla chips, salad, sour cream or just eat it plain.

Source:

This recipe is a slight modification from http://www.theironyou.com/2013/05/spicy-mexican-quinoa-casserole.html

Advertisements

About Sunita Sukhraj

I'm a software quality engineer, mother, mentor and philanthropist who has a thirst for arts, writing, Latin dancing, healthy organic vegetarian cooking (especially raw foods and desserts), spirituality, socializing and just enjoying life! I believe in the mind-body-soul connection; fill your mind with positive thoughts, feed your body healthy natural foods, and fulfill your soul's purpose with truth and love. These will help create balance in your life which in turn, will help foster humanity. Live life passionately, laugh often and love unconditionally but more importantly, live in unity with love!
This entry was posted in Casseroles, Food Recipes, Gluten-Free, Vegan, Vegetarian and tagged , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s