Mexican Quinoa Casserole

A simple + solid quinoa meal with all your most loved Mexican flavors. Meatless and high in protein, it's a wholesome powerhouse! It's normally gluten free – and cooler cordial as well.

As of late, I was perusing through the formula chronicles (here!) I understood that there was a major inconsistency between the quantity of quinoa formulas (not that many!) and my adoration for the stuff, in actuality . 

I don't get crazy over quinoa a similar way I do with, say, sweet potatoes fries, camembert or smoked salmon – how about we be genuine, it isn't so much that energizing! – yet it's a staple for me. I eat it each and every week, in an assortment of formulas since it's flexible, filling, sound and I discover its somewhat nutty taste flavorful .

With that acknowledgment, I've chosen to venture up my quinoa diversion on Insufficient Cinnamon and begin sharing more formulas! Did you get the quinoa plate of mixed greens with spinach + pomegranate and the broiled cauliflower quinoa detox bowl with tahini sauce this month? They're good ones! .

Presently in light of the fact that it's January and we as a whole pine for formulas that are preferably both sound and ameliorating (two words that aren't generally simple to join!), I've made you this delightful Mexican quinoa dish. It's made with all your most loved Mexican fixings like dark beans, corn, cumin, stew powder… and it's overflowing with flavors! .

Because of the quinoa, the dark beans and the cheese , each serving is high in protein (regardless of being meatless) yet just 365 calories for a major bit. What's more, it solidifies extremely well in the event that you need to make some ahead or store the scraps. Appreciate! .

Mexican Quinoa Casserole :

A simple + sound quinoa dish with all your most loved Mexican flavors. Meatless and high in protein, it's a healthful powerhouse! It's normally gluten free - and cooler inviting as well .

Ingredients 

• 1 cup quinoa, rinsed uncooked .
• 1 tablespoon olive oil .
• 1 onion chopped .
• 3 cloves garlic minced .
• 1 jalapeño seeds and ribs removed, chopped .
• 1 red bell pepper chopped .
• 1 orange or yellow bell pepper chopped .
• 1 cup corn kernels .
• Juice of 1 small lime .
• 1 teaspoon ground cumin .
• 1 tablespoon chili powder .
• 1/3 cup chopped cilantro + more for serving .
• Salt and pepper to taste .
• 2 15 oz cans black beans drained and rinsed .
• 2 cups enchilada sauce ideally without added sugar .
• 2 cups shredded sharp cheddar cheese divided .
• Toppings: scallions, avocado cubes, jalapeno slices, sour cream optional .

Instructions

1. Preheat oven to 350F/180C. Prepare a large baking dish. Spray with cooking spray and set aside .                                                                                                             
2. Cook the quinoa: In a medium saucepan, bring the quinoa and 2 cups of water to a boil with a generous pinch of salt. Once boiling, reduce to a simmer and cover for 15 minutes. Fluff with a fork, then set aside .                                                                   
3. Set up the veggies: Warmth olive oil in a substantial skillet. Include onion and garlic, and cook until translucent, around 3 minutes. Include chime peppers and jalapeño, and cook until the point that they relax, around 5 minutes. Mix in lime squeeze and flavors. Expel skillet from the warmth and steadily blend in the cilantro, corn pieces, dark beans, quinoa, enchilada sauce and some cheddar. The skillet will be swarmed so blend carefully. Taste and modify salt + pepper if necessary .                                    
4. Transfer the mixture to prepared baking dish, sprinkle remaining one cup of cheese on top and cover with foil (trying not to make the foil touch the cheese or it'll stick). Bake for 20 minutes then remove the foil and bake for an additional 10 minutes or until cheese is beautifully melted and golden brown, and casserole is bubbling. Remove from the oven and let rest for about 10 minutes. Garnish with your favorite toppings and serve .