Baked Mexican Quinoa Casserole

1 tbsp vegetable oil 1 onion, chopped 1 clove garlic, minced 1 cup uncooked quinoa 28 oz can diced tomatoes, with liquid ½ cup water 1 tbsp tomato paste 1 tsp cumin 1 tsp oregano ½ tsp chili powder Salt & freshly ground pepper 11 oz chick peas 3 cups baby spinach

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  onion, chopped
• 1  garlic clove, minced
• 1  cup  uncooked quinoa
• 28  ounces diced tomatoes, with liquid
• 1⁄2 cup water
• 1  tablespoon tomato paste
• 1  teaspoon cumin
• 1  teaspoon oregano
• 1⁄2 teaspoon chili powder
• 11  ounces chickpeas
• 3  cups  Baby Spinach

Directions

1. Preheat oven to 350°F.
2. Heat 1 tbsp olive oil in pan. Add onion and garlic, and saute about 8 minutes. Remove from heat; and transfer to oven-safe casserole dish if not already using one.
3. Add quinoa, tomatoes, chick peas, water, tomato paste and spices. Season with salt and pepper and stir to combine.
4. COVER and place in oven
5. Caferfully remove casserole from oven and stir in spinach. It will wilt from the heat.
6. Top with sour cream, diced avocado and/or cilantro and serve.