Mexican Quinoa Casserole

By garciamoss

Ingredients

• Quinoa
• 1 cup quinoa, dry
• 2 cups water
• 1/2 teaspoon salt
• Casserole
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 1 cup frozen corn kernels
• 3 any color bell peppers, diced
• 1/2 jalapeño pepper, seeded and diced
• 1 tbsp cumin
• 1 tsp chili powder
• 1 tbsp fresh lime juice
• 2 cups chopped plum tomato, seeded
• 15 oz can of black beans, rinsed and drained
• 1/2 cup plus 2 tbsp (for garnish) cilantro, chopped
• 1/4 cup plus 1/4 cup (for garnish) green onions, chopped
• 1/4 cup ripe olives, sliced
• 1 cup Monterey Jack cheese, shredded

Details

Adapted from citronlimette.com

Preparation

Step 1

Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.
Add to a large mixing bowl and set aside.
Preheat oven to 350°F and set aside an 8” x 11” baking dish.
Preheat large skillet on medium heat and add olive oil. Add garlic and cook for 20 seconds mixing often. Add corn, bell peppers, jalapeno pepper, cumin and chili powder. Sauté for 3 minutes. Add lime juice and tomatoes and sauté for another 3 minutes. Transfer to the quinoa mixture.
To the quinoa mixture add black beans, ½ cup cilantro, ¼ cup green onions, and olives.
Combine all the ingredients.
Transfer the mixture to the baking dish, top with cheese and bake for 30 minutes, uncovered. Remove from the oven, sprinkle with remaining cilantro and green onions, and serve warm. Serve warm with tortilla chips