Southwestern Quinoa and Black Bean Casserole

Here I go again with my love of all things Quinoaaaaa! This Mexican style dish is amazing and life changingly good! This casserole is flavor explosion of just the right amount of spice combined with crunch. It is perfect for attacking your friends and family with quinoa without them even knowing it. We all have those people in our lives who wont try the kin-o-wa since it is different and they already know they hate it {cough. Charlie Badger. cough}. The dish is loaded with Mexican flavors that make anyones mouth water just upon smelling it!
So enough with the description here is the delicious recipe...

Southwestern Quiona and Black Bean Casserole

serves: 9

Ingredients

3 large cloves garlic, minced {low-key... I bought pre-minced cloves because I can.}

1 onion minced {now I wish onions came minced because I cried for a long time doing this}

2 jalepeños, seeds and ribs removed, minced {TOTALLY OPTIONAL.. mine does not have jalepeños in it because I'm a baby when it comes to spice}

1 tablespoon oil

4 1/2 cups cooked black beans, rinsed

1 1/4 cup vegetable broth 

2 cups cooked quinoa

1/2 teaspoon cayenne pepper

1 teaspoon chili powder

1 teaspoon cumin

4 bell peppers, diced {I used red and yellowwww}

1 1/4 cup shredded Mexican cheese {really however much you would like}

Directions

1. Black Beans. Heat the oil in a large skillet over medium-high heat. Saute the garlic and onions {possibly jalepeños} for 4 minutes. Stir occasionally. Stir in broth and black beans and bring the mixture to a boil and cook for 5 minutes. The mixture should be thick, not watery. {if there is a lot of water let the mixture cook out on low heat for another few minutes}

One of the times I made the back beans I only made half the black beans and added refried beans! It was sooo delicious :)

2. Quinoa. In a dry skillet over medium-high heat, toss and toast the cooked quinoa with the cayenne, chili powder and cumin. 1-2 minutes.

3. Peppers. In the same dry skillet over medium-high heat, place the diced peppers and do NOT stir. {not stiring allows the peppers to get a brown roasted look on the outside} Don't over cook the peppers because they will, at the end, become soggy if over cooked.

4. Assemble. Preheat the oven to 375F degrees. Spoon black bean mixture into a baking dish. Top with Quinoa, Bell Peppers and Cheese. Cover with foil and bake for 20 mins. Remove the foil and bake for an additional 10 mins, or until the top layer of cheese is golden and bubbly. 

5. Serve with sour cream, tortilla chips, on tacos, salad or as a side!

ENJOY

Warm Quinoa Salad with Edamame & Basil

I have recently been trying to eat healthier foods and after researching different recipes I found a grain called quinoa. Quinoa is a super food from South America and it is packed with protein and fiber. It is quick to cook, gluten-free, and whole grain. Quinoa takes on the flavor of what it is cooked with {so don't eat a bowl of quinoa, it would't taste of anything}. I am going to share with you my delicious dinner that only took 30 minutes to prepare!

Warm Quinoa Salad with Edamame & Basil

Ingredients

-1 cup of quinoa

-2 cups of vegetable broth

-2 cups of frozen shelled edamame {also called

-1 tablespoon of freshly grated lemon zest

-2 tablespoons of lemon juice

-2 tablespoons of extra-virgin olive oil

-2 tablespoons of chopped fresh basil

-1/2 cup of drained and diced jared roasted red peppers

-1/4 cup of chopped walnuts

Directions

1. Toast the quinoa in a dry skillet {stir it often} until it begins to crackle {about 5 minutes}. Rinse the toasted quinoa thoroughly.

    

 {toasting quinoa gives it a slightly nutty taste}

2. Bring the vegetable broth to boil in another pan. Add the quinoa and return to boil. Cover and reduce heat to a simmer and cook for about 8 minutes. 

3. Remove the lid {without disturbing the quinoa} and add the edamame. Cover and continue to simmer until the edamame is cooked {7 to 8 minutes}. Drain any excess water {I doubt there will be any water!}

4. In a small bowl, mix together the lemon zest, juice, oil basil and peppers. Add to the quinoa and mix. 

  

5. Add walnuts to the top and serve!

This should serve about 4 people {1 1/2 cup serving} if it is the main dish. I, however, made my quinoa salad as a side and served it with balsamic steamed chicken.

{balsamic steamed chicken}

Here are some nutrition facts about the meal you just made...

Calories 404, Total Fat 18 g, Saturated Fat 1 g, Monounsaturated Fat 6 g, Sodium 645mg, Carbohydrate 46 g, Fier 16 g, Protein 17 g, Potassium 319 mg. Daily Values: Vitamin A 20%, Vitamin C 20%, Iron 25%. {Percent Daily Values are based on a 2,000 calorie diet}

Hope you enjoy this meal as much as my family and I did! It is so quick and easy to make and it is absolutely delicious!