Ingredients:
1 1/2 cup quinoa, dry
2 tbsp olive oil
2 cloves of garlic, minced
1 1/2 cup frozen corn
3 bell peppers of any color, diced
1/2 medium jalapeno pepper, seeded and diced
1 tbsp cumin
15 oz can of black bean, rinsed and drained
3/4 cup plus 1/4 cup (for garnish) cilantro, chopped
1/4 cup plus 1/4 cup (for garnish) green onions, chopped
1/5 cup plus 0.5 cup cheddar or Tex Mex cheese, shredded
3/4 cup coconut milk
1/4 tsp salt
Directions:
1. Cook quinoa as per package instruction and undercook by 4 minutes. Add to a large mixing bowl.
2. Preheat oven to 350 degrees F and get an 8 x 11 baking dish ready. Set aside.
3. Preheat large skillet on medium heat and add olive oil. Add garlic
and cook for 30 seconds mixing often. Add corn, bell peppers, jalapeno
pepper and cumin. Mix and sautee undistrubed for 3 minutes, mix and
sautee for another 3 minutes. Transfer to a bowl with quinoa.
4. To the bowl with quinoa and sauteed vegetables, add black beans, 3/4
cup cilantro, 1/4 cup green onions, 1/5 cup cheese, coconut milk and
salt. Mix enough to combine all ingredients.
5. Transfer the mixture to the 8 x 11 baking dish, sprinkle with
remaining 0.5 cup cheese and bake for 30-40 minutes uncovered. Remove
from the oven, sprinkle with remaining cilantro and green onions, and
serve warm. No need to let the casserole to cool down.
Freezing instructions: Do not bake, just freeze assembled in a baking
dish. Bake frozen 15 minutes longer than the original recipe calls for.
