Quinoa Mexican Six Layer Dip

By Hester

Ingredients

• 1 cup toasted quinoa
• 2 tsp. olive oil
• 1 lb. ground gluten
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tsp. ground coriander
• 1 tsp. cumin
• 2 tsp. chili powder
• 4 dashes hot sauce
• 14 oz. can corn
• 19 oz. can black beans
• 28 oz. can diced tomatoes
• 1 cup salsa
• 3/4 cup shredded cheese

Details

Servings 10

Preparation

Step 1

Boil 1½ cups water, add toasted quinoa. Turn down the heat to low, cover and simmer for 20 minutes.

While quinoa is simmering, heat oil in large skillet. Add garlic and chopped onions, cook 2 or 3 minutes. Add beef, spices and hot sauce. You may want to add a little salt & pepper. Brown.

Spread quinoa in a large baking dish. Layer remaining ingredient in this order; gluten, tomatoes, salsa, black beans and finally the cheese.

Bake at 450F for 20 minutes.

225 calories

1 serving beans
1 serving vegetables
1 serving dairy
1 serving grain