Quinoa and Green Chile Casserole

Hearty Vegetarian Main Dish Great for a Church Potluck! You can use any kind of cheese to top this casserole. Our favorite is Jalepeno Jack Cheese.

• Ready In: 50 mins
• Serves: 6
• Yields: 1 quarts

Ingredients

• 2  teaspoons olive oil
• 1  cup quinoa
• 2  chopped tomatoes
• 1 1⁄2 cups vegetable broth
• 1⁄2 cup green onion
• 1  tablespoon fresh basil
• 1  tablespoon fresh cilantro
• 2 -3  tablespoons  balsamic vinegar
• 2 (4 ounce) cans diced green chilies
• 1  cup monterey jack cheese

Directions

1. In a 4 to 5 quart pan toast quinoa in 2 Tablespoon olive oil over medium high heat for 3-4 minutes.
2. Add tomatoes and broth and bring to a boil.
3. Cover and reduce heat.
4. Simmer, stirring occationally until Quinoa is tender about 10 minutes.
5. Remove from heat and stir in chopped green onions, chopped basil and chopped cilantro.
6. Season with vinegar and salt.
7. Cover and let stand.
8. Drain chilis.
9. Arrange half the chilies in a 2 quart casserole.
10. Cover with the Quinoa mixture and level.
11. Add remaining chilies and sprinkle with shredded cheese.
12. Bake in a 375 oven for 20 minutes till cheese is melted.