{This post is prior to my gluten-free days. Please use caution when following this recipe if you must eat gluten-free. Always check individual ingredients to ensure they're gluten-free before consuming.}
So I totally made this up. Literally, it is food from my thoughts.
And it's delicious.
I have this thing for Mexican food. I could eat it at every single meal.
Every single day.
365 days a year.
Which is what I did for many years of my college life.
That is until my tomato allergy brought that to a complete halt.
So now, I enjoy coming up with recipes that give me the Mexican-y flavor and deliciousness without the possibility of a hospital visit and numerous medical bills.
It's a fun balance to manage.
Did I mention there's no meat in this? Oh I didn't.
Well hey, there's no meat.
Not because it's "cool."
Not because it's "environmentally friendly."
Not because it's "trendy."
It has no meat because eating one meatless meal a week can help save money on the grocery bill AND it's good for your heart (aka. cardiovascular health). The protein in this dish comes from the black beans, quinoa, and cheese.
It makes nutritional sense. Which, of course, is what I care about.
Simple? Check! Delicious? Check! Nutritious? Triple Check!
Get the recipe HERE or below!
Much Love,
Mexican Quinoa
by
Prep Time: 30 minutes
Cook Time: 30 minutes
Keywords: bake entree vegetarian meat-free veggie Mexican
Ingredients (Serves 6-8)
- 2 cups of cooked quinoa, cooked in chicken broth
- 2 cans black bean, drained and rinsed
- 1 can mexicorn, drained
- 3/4 of a red bell pepper
- 1 can diced green chiles, drained
- 1/4 cup medium green salsa
- 1 packet taco seasoning
- 1/2 - 1 cup chicken broth
- 1 cup Sharp cheddar cheese for top of casserole
- Pepper jack cheese and sour cream to serve
Instructions
Preheat oven to 350. Cook quinoa in chicken broth per package instructions while you chop up veggies and open all cans.
Combine all ingredients in a bowl and stir until well mixed.
Place in greased 8x11 casserole dish and top with sharp cheddar cheese.
Bake at 350 for 30 minutes until edges are brown and bubbly. To serve, top with pepper jack cheese and sour cream.
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