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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (407g) Recipe makes 4 servings |
||
| Calories 440 | ||
| Calories from Fat 113 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.6g | 19% | |
| Saturated Fat 6.4g | 32% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 29mg | 9% | |
| Sodium 854mg | 35% | |
| Potassium 889mg | 25% | |
| Total Carbohydrate 62.4g | 20% | |
| Dietary Fiber 12.5g | 50% | |
| Sugars 0.8g | ||
| Protein 23.2g | 46% | |
Southwestern Quinoa Vegetable Casserole
SERVES 4 , 6 cups
Ingredients
- 1 (14 ounce) can Rotel tomatoes
- 1 (15 ounce) can whole black beans, drained
- 1/4 cup sliced jalapeno
- 1 cup frozen corn
- 1/2 cup vegetable broth
- 3/4 cup quinoa
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup grated cheddar cheese
- sour cream (optional)
Directions
1
Preheat oven to 400.2
combine all ingredients except cheese and sour cream in a 2 quart casserole.3
cover with foil and bake for 30 minutes.4
remove and stir.5
bake for another 20 minutes or until all liquid has been absorbed and quinoa is tender.6
cover with cheese and broil till cheese is melted (usually around 1 or 2 minutes).7
serve with sour cream.
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- Course > Main Dish > One-Dish Meal
- Course > Side Dishes > Stuffings/Dressings
- Main Ingredient > Vegetables > Corn
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Beans > Black Beans
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: whifflellama
On Oct 9, 2008
I'm always looking for new quinoa recipes, but I rarely find one that is truly a meal in and of itself. This one was! I added a small yellow squash and small zucchini that I wanted to use up. I also added a little bit extra quinoa and broth to make sure it all came together. It was really great! I will be making this again for sure.
From: Chef #877783
On Jun 30, 2008
My meat-loving husband loved this dish! I was also pretty surprised as to how tasty iy was. I will definitely be adding this to my menu rotation.
From: Chef #633934
On May 28, 2008
I added a can of green chilis, and omitted 1/2 of the cheese. I used tastefully simple mexican spice in place of the cumin and coriander. I sprinkled fresh cilantro on top and dripped lime juice on top. I have never used quinoa in a dish, and my picky eaters surprisingly loved it. I give this dish 5 stars!
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