I am sure that you can tell by now that I bought a huge bag of quinoa at Costco recently, which is evident by this second "quinoa casserole" recipe in a week. Please forgive me. I am working hard to try and use things I have, instead of always buying whatever sounds good. It's a bad habit that creates a full pantry and full freezer with no solid plan. This is very similar to that Black Beans and Rice Con Queso casserole I posted about many months ago, with less cheese, more veggies, and quinoa instead of rice. That makes it very My Fitness Palfriendly (Geez, I started that this week and I hate it already! It really doesn't like for you to enter Girl Scout Cookies, trust me on that one). Anyway, it made a ton, I think it would freeze beautifully, and you can make it bad for you if you eat enough chips, salsa, sour cream, and guacamole, if that's what you are going for. I made it in the morning, and it was nice to pop it in the oven just before dinner.
Black Bean Quinoa Bake
-adapted from theliveinkitchen.co
- 1 cup quinoa, uncooked
- 1 tablespoon plus 2 teaspoons extra virgin olive oil, divided
- 2 cups chicken or vegetable stock
- 1 onion, diced
- 1//2 bell pepper, chopped (I had a yellow, so that's what I used)
- 2 cloves garlic, finely chopped
- 1 can black beans, rinsed and drained
- 1 4 ounce can diced green chiles
- 1 28 ounce can diced tomatoes, drained
- 1 cup frozen corn
- 1/2 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder
- juice of half a lime (a real lime)
- Salt to taste
- 1 1/2 cshredded monterey jack cheese (I had cheddar jack. I think pepper jack would be even better)
Place the quinoa in a fine mesh strainer and rinse thoroughly (you do this so it won't be bitter). Drain. In a medium saucepan, heat 2 teaspoons olive oil over medium-high heat. Add the quinoa and cook, stirring, for about one minute. The quinoa should begin to dry out and pop a bit. Add the stock. Stir and bring to a boil. Turn the heat down to low and cook, covered, for 15 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes. OK, I'm gonna be honest here: I don't think that sauteing the quinoa makes any noticeable difference in taste or texture, so feel free to just cook the quinoa as directed (even in plain water) on the package. I won't be taking the extra step next time.
Meanwhile, in a large skillet, heat 1tablespoon olive oil over medium heat. Add onions and peppers and cook for a few minutes, or until softened. Add garlic and saute another minute. Stir in the beans, chiles, tomatoes, corn, lime juice, and seasonings. Salt to taste and stir in quinoa. Pour into a 9x13 baking dish and bake uncovered at 350 degrees. Remove from oven, top with cheese and bake 10 minutes more, or until cheese is melted and bubbly. Want some meat? Go for it. You can easily add cooked chicken or some ground beef here if that would make your taste buds (or your husband!) happy.