This turned out delicious! I changed it up from the original recipe so it fits in our family’s dietary choices.
INGREDIENTS
- 1 cup quinoa
- 10 ouces salsa (original recipe called for enchilada sauce but I could not find it. I may try that next time.
- 1 (4.5-ounce can chopped green chiles, drained
- 3/4 cup frozen corn
- 3/4 cup prepared black benas (either canned or prepared dry)
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup shredded Daiya Dairy Free cheddar cheese, divided
- 3/4 cup shredded Daiya Dairy Free mozzarella cheese, divided
- 1 avocado, halved, seeded, peeled and diced
- 1 Roma tomato, diced
INSTRUCTIONS
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
- Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.
- In a large bowl, combine quinoa, Salsa or enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
- Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
- Serve immediately, garnished with avocado and tomato, if desired.
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