Mexican Quinoa Casserole

Quinoa Enchilada Casserole , A lightened-up, healthy enchilada bake, it’s safe to say that I have somewhat of a love affair with Mexican food.

 

Ingredients

 

1 cup quinoa
2 tsp olive oil
1 lb extra lean lean ground beef
1 small onion, chopped
1 to 2 garlic cloves
1 tsp coriander
2 tsp chili powder
2 tsp oregano
4 to 6 dashes hot sauce
1 can (14 oz) corn, drained
1 can (19 oz) black beans, rinsed
1 can (28 oz) whole tomatoes, broken up by hand
1 cup salsa
34 cup soy cheese

Directions

  1. Prepare Quinoa: Rinse in a sieve under running water. Dry Roast in a skillet for approximately 7 minutes until a crackling sound is heard. Boil 1.5 cups of water in a small saucepan, add the dry roasted quinoa. Turn down the heat to low, cover and simmer for 20 minutes.
  2. While quinoa is simmering, heat oil in large skillet. Add garlic and chopped onions, cook 2 or 3 minutes.
  3. Add beef, spices and hot sauce. You may want to add a little salt and pepper here also. Brown.
  4. Spread quinoa in a large baking dish.
  5. Layer remaining ingredients in this order: Beef, corn, tomatoes, salsa, black beans and finally the grated soy cheese (Jalapeño flavor recommended).
  6. Bake at 450°F for 20 minutes. Broil for an additional 3-5 minutes to turn the cheese golden.
  7. Per serving: 10 SmartPoints; 9 PointsPlus; 7 POINTS (old)

Source : allrecipes.Com

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