Mexican Quinoa Casserole


I was totally lost for dinner ideas last week. I had an abundance of quinoa but that was about it. A trip to the store and a few canned goods later, I had an idea. I was going to make some kind of Mexican quinoa casserole. It was great! You’ll have to forgive the loose measurements below, as I was wingin’ it.

The Food: Quinoa, Black Beans, Corn

Ingredients:

3/4 C. dry Quinoa

1 can black beans, rinsed

1 can corn, drained

1 can diced green chiles

1/2 jar salsa (I used medium)

1/2 C-ish grated cheese (I used colby jack)

Heaping spoonful fiesta ranch yogurt dip (My roommate’s┬áconcoction. Mix dry packet fiesta ranch dip w/ non-fat Greek yogurt)

Directions:

Preheat oven to 350.

In saucepan, combine 3/4 cup dry quinoa, 1/4 t salt and 1.5 C. water. Bring to a boil then cover and reduce to a simmer for 18-20 minutes. Fluff with a fork.

In a medium mixing bowl, combine all ingredients. Stir well to make sure everything is incorporated. Pour into greased casserole dish.

Bake for 30-35 minutes or until golden brown on top. I kicked the oven up to 375 for the last 5 minutes because I was getting impatient. *Optional, top with crumbled tortilla chips. Enjoy!

mexicancasserole(c)

The Food: Mexican Quinoa Casserole

casserolebowl(c)

Advertisements