Spicy Mexican Quinoa Casserole

photo by SarahKaye


- Ready In:
- 55mins
- Ingredients:
- 14
- Yields:
-
1 Casserole
- Serves:
- 4-6
ingredients
- 1 bell pepper, diced
- 1 cup quinoa, uncooked
- 2 cups chicken broth
- 1⁄2 cup sweet onion, diced
- 3 garlic cloves, minced
- 1 (14 1/2 ounce) can black beans, drained & rinsed
- 2 (10 ounce) cans rotel
- 1 jalapeno pepper, chopped (I keep the seeds in!)
- 1⁄4 cup salsa (I use On The Border-Hot)
- 3⁄4 cup corn
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1⁄2 teaspoon red pepper flakes
directions
- Cook quinoa in chicken broth according to package directions.
- In a large flatbottom skillet sauté onions, garlic, bell peppers and jalapenos.
- Add rest of ingredients and cook until warmed through.
- Fluff quinoa when it’s done and add to skillet with everything else.
- Transfer to a stone bakeware pan sprayed lightly with cooking spray.
- Bake at 350 degrees for 30 minutes.
- Serve with additional salsa & top with shredded cheese, if desired.
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