Quinoa and Green Chile Casserole

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READY IN: 50mins
SERVES: 6
YIELD: 1 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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